Slow Cooker Hoisin BBQ Chicken Tacos with Asian Slaw

By Jamie Vespa

Slow cooker hoisin bbq chicken tacos topped with a refreshing Asian slaw complete with sesame seeds, cilantro and fresh lime. These flavor-loaded tacos are incredibly delicious, simple to make and will quickly become a family favorite!

Ingredients

• 8 corn tortillas
• 1 1/2 lbs boneless skinless chicken thighs (trimmed of most visible fat)
• 1/4 cup hoisin sauce
• 1/3 cup ketchup
• 1 tbsp rice wine vinegar
• 2 tbsp honey
• 2 tsp reduced sodium soy sauce
• 2 tsp Sriracha (optional)
• 2 cloves of garlic (minced)
• 2 cups shredded carrots
• 1-2 cups shredded cabbage
• 1 tbsp rice wine vinegar
• 2 tsp sesame oil
• 2 tsp granulated sweetener of choice (I used Truvia)
• 1 tsp freshly grated ginger (or 1/2 tsp ground)
• 2-3 tbsp freshly chopped cilantro
• Juice of 1 lime

Instructions

1. 1

   In a medium-sized bowl, mix all bbq sauce ingredients: hoisin, ketchup, rice wine vinegar, honey, soy sauce, sriracha and garlic. Place chicken thighs in slow cooker and add ~1/3 the amount of prepared sauce. Cover the remaining sauce and place in the refrigerator for later use. Cook chicken on LOW heat for 6 hours.

2. 2

   About an hour or two before serving the tacos, prepare the slaw by combining all ingredients in a large bowl and tossing to combine. Cover and place in the refrigerator until ready to use.

3. 3

   After 6 hours, remove chicken from slow cooker and transfer to a cutting board. Using two forks, shred chicken and transfer to a large bowl. Pour in reserved hoisin BBQ sauce and toss to thoroughly coat chicken. If you prefer the chicken to be extra moist and saucy, you can add a few spoonfuls of residual sauce from the slow cooker.

4. 4

   Optional (but highly recommend!) - heat a large skillet over medium-high heat and sear both sides of each corn tortilla until slightly crispy.

5. 5

   Load tortillas with slaw, shredded chicken and optional toppings: sesame seeds, cilantro, lime juice. Serve!