Crockpot Asian Chicken Tacos

Ingredients

• 4-6 boneless, skinless, chicken breasts
• Asian Flavour Boost
• 1 tbsp cornstarch mixed with 2 tbsp water to make a slurry
• 4 cups of coleslaw mix
• 2 sliced green onions
• 1/8 cup toasted sesame seeds (optional)
• 1/2 cup white vinegar that has been warmed in the microwave
• 1/8 cup white sugar
• 1/4 tsp salt
• 1 package soft, burrito style, tortilla shells - whole wheat or flour

Asian Flavour Boost

• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons sweet chili sauce
• 2 teaspoons minced fresh ginger
• 1 tablespoon rice wine vinegar
• 1 teaspoon Siracha chile sauce
• 1 teaspoon sesame oil

Whisk all the flavour boost ingredients together. You can make this boost ahead of time and use it in any number of Asian style dishes like lettuce wraps, meatballs, stir fries, and soups.

Directions 

1. Place the chicken breasts in a prepared crockpot and pour the Asian Flavour Boost over all. 
2. Cover and cook on low for 4-6 hours (they only take 4 hours in my crockpot as it automatically cooks on high for the first two hours of cooking).
3. Turn them over in the sauce once or twice during the cooking.
4. Stir in the cornstarch slurry during the last 30 minutes of cooking.
5. Place the coleslaw into a medium bowl and add the green onions.
6. Mix the vinegar, salt and sugar together in a separate container and add a small amount to the coleslaw - taste to get just the right amount of sweet and sour to suit you. Once the coleslaw is just right, sprinkle the sesame seeds over all and gently mix in.
7. Pull the chicken apart using two forks and mix all over in the sauce.
8. Place app. one cup of the chicken mixture on a tortilla as per the video and top with about 1/2 cup of slaw. Roll burrito style, slice in half, and enjoy!