This post brought to you by Campbell’s Slow Cooker Sauces. The content and opinions expressed below are that of Southern Bite.
You know that I’m always on the hunt for quick and easy recipes and short cuts to help get home cooked food on the table. Often times that means using a slow cooker. There’s just something awesome about easy prep in the morning and coming home to a meal that’s ready to eat. The folks at Campbell’s have made that even easier with their Slow Cooker Sauces. After all, it’s just like they say, Campbell’s – Made for Real, Real Life, and my life is just about as real as it gets. 🙂 The Campbell’s Slow Cooker sauces are also awesome for game day gatherings with friends. Meals with Campbell’s Slow Cooker sauces are delicious and so easy to make. Just 5 minutes of prep time is all it takes.
In varieties like Tavern Style Pot Roast, Apple Bourbon Pulled Pork, Beef Stew, Southern BBQ, Sweet Korean BBQ, and Hawaiian Pork, there’s something for everyone. I’ve used several of these before, but decided to give the Sweet Korean BBQ a try in these Slow Cooker Asian Chicken Tacos. This is one of those recipes that even impressed me. There’s so much flavor and they are just so easy to make. These make the perfect game day snack because they are so simple to make and they feed a crowd. Depending on how much chicken you use in each taco, you can get 10 or more out of this one batch. And right now, you can visit Campbell’s Sauces to get a great coupon for these time-saving, delicious sauces.
My family and friends devoured these and asked for more. And the meat combined with the delicious slaw is perfect for game day appetizers or a full meal.
The shredded chicken was so delicious, it was hard to keep from picking at it the whole time I was making the tacos. Y’all just have to try these!
- 2 lbs boneless skinless chicken breasts
- 1 (13-ounce) package Campbell's Sweet Korean BBQ Slow Cooker Sauce
- 1 (12-ounce) package broccoli slaw mix
- 1 clove garlic minced
- 1/4 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1 teaspoon firmly packed brown sugar
- 1 tablespoon soy sauce
- 1/4 teaspoon ground ginger
- tortillas corn or flour
- Place the chicken breasts into a 6-quart slow cooker and pour the sauce packet over them. Place the lid on and cook on low for about 4 hours. Once cooked through, use two forks to shred the meat in the slow cooker and mix well with the cooking liquid.
- To make the slaw, combine the garlic, oil, vinegar, brown sugar, soy sauce, and ground ginger in a small bowl. Toss with the broccoli slaw mix in a larger bowl.
- To assemble the tacos, place the shredded chicken on the tortillas and top with the slaw mix. You can also make a spicy sour cream sauce by combining some sour cream with a little sriracha to taste and drizzle it over the top. Garnish with a squeeze of lime and chopped cilantro.
Slow Cooker Beef and Noodles
Butter-Basted Slow Cooker Turkey Breast
Southern Slow Cooker Green Beans
Feeding people makes me happy. It’s just about as plain and simple as that. There are few things in this world that I delight more in than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! 
These sound delicious as a twist on the taco.
Thanks, Leigh!
It says to add ground mustard in the slaw dressing, however, does not mention in the list of ingredients. In list it does mention ginger but does not mention where to add it. I want to make these and would like to have a clarification, thanks.
Sorry for the confusion, William. There’s only ground ginger, no mustard.