Slow Cooker Hoisin Chili Chicken Tacos


  • 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


  • 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.