Crock Pot Hoisin Chicken Tacos with Asian Bean Salad Salsa and Sriracha Cream

This recipe was created by Fleur Delectable for The Paisley Farm Recipe Challenge.

Category Entrée
Cuisine Asian-American
Usage Bean
Prep 15 mins
Cook 240 mins
Ready-in 255 mins
Yields 16 tacos


½ cup hoisin sauce
1 ½ Tablespoons minced ginger
1 ½ Tablespoons minced garlic
2 Tablespoons apricot preserves
2 Tablespoons soy sauce
1 Tablespoon Asian chili garlic paste
¼ cup marinade from Paisley Farm Asian Bean Salad
2 ½ pounds boneless skinless chicken breasts, cut into 2 inch cubes
2 cups drained and chopped Paisley Farm Asian Bean Salad
1/3 cup sliced green onion
1 Tablespoon sesame seeds
1/4 cup sour cream
1/3 cup mayonnaise
2 Tablespoons sriracha hot sauce
16 small flour tortillas
1/3 cup chopped fresh cilantro


  1. In a small mixing bowl whisk together the hoisin, ginger, garlic, apricot preserves, soy sauce, chili garlic paste and marinade from Paisley Farm Asian Bean Salad.
  2. Place the cubed chicken in a crock pot and pour the hoisin mixture over the chicken. Stir to coat the chicken and cook on low for 4-6 hours. Once tender, shred the chicken and stir to combine.
  3. In a medium mixing bowl, stir together the chopped Asian Bean Salad, green onion and sesame seeds. In a separate small mixing bowl whisk together the sour cream, mayonnaise and sriracha.
  4. Evenly fill each tortilla with an equal amount of chicken and Asian bean salsa. Sprinkle with cilantro and drizzle with the sriracha cream. Serve immediately.

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