Slow Cooker Bulgogi Chicken Tacos

🥘 Ingredients

• bulgogi sauce
  5 tbsp
• chicken cutlets
  1½ lb
• cornstarch
  1 tbsp
• cucumber
  1 unit
• flour tortillas
  4 unit
• garlic
  2 cloves
• gochujang sauce
  1 tbsp
• mayonnaise
  2 tbsp
• rice wine vinegar
  2 tbsp
• scallions
  4 unit
• sesame seeds
  1 tsp
• shredded carrots
  1 c
• sugar
  1 tsp

🍳 Cookware

• small bowl
• medium bowl
• slow cooker
• large bowl
• small bowl
• large bowl

1. 

   1

   chicken cutlets cornstarch bulgogi sauce garlic sesame seeds mayonnaise flour tortillas scallions cucumber gochujang sauce sugar shredded carrots rice wine vinegar

   chicken cutlets: 1½ lb, cornstarch: 1 tbsp, bulgogi sauce: 5 tbsp, garlic: 2 cloves, sesame seeds: 1 tsp, mayonnaise: 2 tbsp, flour tortillas: 4 unit, scallions: 4 unit, cucumber: 1 unit, gochujang sauce: 1 tbsp, sugar: 1 tsp, shredded carrots: 1 c, rice wine vinegar: 2 tbsp
2. 

   2

   Wash and dry all produce. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Place scallion greens in a small bowl ; cover with a damp paper towel and refrigerate until ready to serve.
3. 

   3

   In a medium bowl , whisk together bulgogi sauce and cornstarch. Microwave until warmed through ⏱️ 30 seconds .
4. 

   4

   Pat chicken dry with paper towels. Place chicken, garlic, and scallion whites in a 5- to 6-quart slow cooker ; season with salt and pepper. Add bulgogi sauce mixture and turn chicken until thoroughly coated. Cover and cook on high ⏱️ 2 hours .
5. 

   5

   While chicken cooks, trim and halve cucumber lengthwise; scoop out and discard seeds with a spoon. Thinly slice cucumber crosswise. In a large bowl , combine cucumber, shredded carrots, rice wine vinegar, sesame seeds, sugar, and ½ tsp salt. Refrigerate until ready to serve.
6. 

   6

   In a second small bowl , combine mayonnaise and gochujang sauce. Refrigerate until ready to serve.
7. 

   7

   Once chicken is done, transfer to a second large bowl . Using two forks, shred chicken. Return shredded chicken to slow cooker; stir to combine. Taste and season with salt if desired.
8. 8

   Wrap flour tortillas in damp paper towels and microwave until warmed through and pliable ⏱️ 30 seconds to ⏱️ 1 minute . Serve chicken, scallion greens, pickled veggies, gochujang mayo, and tortillas family style and let everyone build their own tacos!