The perfect end-of-summer dish, but also delicious 365 days a year, my slow-cooker Korean BBQ chicken tacos with Asian slaw! This Asian-Mexican fusion dish is fun and yummy—but also loaded with breast cancer-healing ingredients. Toxic, artificial ingredients are nowhere to be seen. Wins all around!
Ginger (check out these other ginger-focused recipes) and garlic are two of the top spices you should eat to support treatments and overall healing. Coconut Aminos drizzle on antioxidant, anti-inflammatory, and antimicrobial properties. Rice wine vinegar and mirin are fantastic alternatives. And every other ingredient is perfectly designed for healing and delightful eating.
These slow-cooker Korean BBQ chicken tacos will go fast when eating with friends and family, so I suggest making it in bigger batches and enjoying the chicken on salads and sandwiches later. Who doesn’t love a good leftover?!
Ingredients:
For the BBQ Chicken:
- 1.5 cups coconut aminos
- 1/2 cup mirin
- 1/2 cup water
- 2 tbsp rice wine vinegar
- 3 tbsp chili paste
- 1 tbsp sesame oil
- 1 tsp black pepper
- 1 tbsp ginger
- Stevia to taste
- 6 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tbsp arrowroot powder
- 2 tbsp water
- 2 lbs chicken breast
- Microgreens, for garnish (optional)
For the Asian Slaw:
- 1 cup carrots, julienned
- 2 cups cabbage, shredded
- 1/2 cup green onions, chopped
- 1 bunch cilantro, chopped
- 1/4 cup rice vinegar
- 1 tbsp sriracha
- 1 tbsp coconut aminos
- 1 tbsp sesame oil
- A few drops of stevia to taste
Directions:
For the BBQ Chicken:
- In a large saucepan combine the BBQ sauce ingredients and bring to a boil, simmer for 10 minutes or so
- In a small bowl combine arrowroot powder and water and add to the sauce to thicken, continue to cook for 3-4 minutes
- Add chicken breast to a slow cooker and pour sauce on top
- Cook in slow cooker for 3-4 hours on high or 6-8 hours on low
For the Asian Slaw:
- Add carrots, cabbage, green onions, and cilantro to a large bowl- toss
- Whisk rice wine vinegar, sriracha, coconut aminos, stevia, and sesame oil together
- Pour dressing over carrots and cabbage and toss
To Serve:
- Shred chicken once it has finished cooking and serve over lettuce, topped with slaw, or with slaw on the side. Top tacos with micro greens to garnish if desired