Crockpot Korean-Mexican Fusion Chicken Tacos

In a small bowl, combine 1/4 cup gochujang, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, and 1 teaspoon minced garlic to create the marinade.

Place 2 pounds of boneless, skinless chicken thighs in the crockpot and pour the marinade over the chicken, ensuring it is well coated.

Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shredded.

While the chicken is cooking, prepare the kimchi slaw by mixing 2 cups of shredded cabbage, 1/2 cup of chopped green onions, and 1/2 cup of store-bought kimchi in a bowl.

In a separate bowl, combine 1/2 cup sour cream, 1/4 cup mayonnaise, the juice of 1 lime, and 1 avocado, blending until smooth to create the avocado crema.

Once the chicken is cooked, shred it with two forks and mix it back into the sauce in the crockpot. To serve, warm 8 small corn tortillas and fill each with a generous portion of the shredded chicken, topped with the kimchi slaw and a drizzle of avocado crema.

Garnish with sesame seeds and fresh cilantro for an extra pop of flavor.