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Slow Cooker Asian Chicken Tacos

Savory and full of flavor, these Asian chicken tacos are made in the slow cooker and are packed with water chestnuts, brown rice, and topped with crunchy lettuce and green onion.  

Servings 6
Author Emily Weeks, RDN, LD

Ingredients

  • 2 lb. ground chicken
  • 1/3 cup chicken broth if using ground chicken breast
  • ½ red bell pepper diced
  • 2 tsp minced garlic
  • 1 tsp dried onion powder
  • ½ cup hoisin sauce
  • 3 Tbsp. soy sauce
  • 1/8 tsp ground black pepper
  • 1 can water chestnuts drained and diced
  • 2 cups cooked brown rice
  • 1 bunch green onions sliced
  • 1 head iceberg lettuce shredded
  • 18 medium corn tortillas

Instructions

  1. Heat a large skillet over medium heat. Add the ground chicken. Cook until heated through, crumble into small pieces. Add to a large slow cooker. If using ground chicken breast, add 1/3 cup chicken broth.
  2. To the slow cooker add the red bell pepper, garlic, hoisin, soy sauce, and black pepper. Stir to combine. Cook on low heat for 3 hours.
  3. Just before serving, stir in the water chestnuts and rice.
  4. To serve, add chicken mixture to corn tortilla and top with green onions and lettuce.