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Slow Cooker Asian Chicken Tacos

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins


  • 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.