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Slow Cooker Hoisin Chili Chicken Tacos
INGREDIENTS:
- 3 pounds boneless skinless chicken breasts
- 1 cup Ty Ling Hoisin sauce
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce
- 2 tablespoons grated fresh ginger
- 8 garlic cloves minced
- 2 cups shredded Napa cabbage
- 2 cups shredded red cabbage
- 1 cups matchstick carrots
- 8 tablespoons rice wine vinegar
- 2 teaspoons sugar
- corn tortillas
- cilantro to garnish
DIRECTIONS:
- Add chicken to the crock of a six quart slow cooker.
- Add Ty Ling Hoisin sauce, chili sauce, soy sauce, ginger and garlic to slow cooker insert.
- Cook on LOW for 4 hours.
- Remove chicken to cutting board to shred and return to slow cooker. Cook on HIGH for 30 minutes uncovered to reduce liquid.
- Meanwhile, in a large bowl, add Napa cabbage, red cabbage, carrots, vinegar and sugar.
- Toss slaw ingredients together to combine.
- To serve tacos, warm tortillas and layer with cabbage slaw and chicken. Garnish with fresh cilantro, if desired.