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

I don't know about you, but right now my family is in full blown "Holiday Schedule" mode. Christmas parties, half days of school, finals, Holiday class parties, work travel..... I could go on, but I think you get it and are probably juggling the same hectic schedule too. After a crazy busy day, we need an easy to make dinner that looks like it took way more effort than it actually did.

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

The chicken takes care of itself in the crockpot and the Asian Bean Salad Salsa and Sriracha Cream literally take seconds to throw together. Make them in the morning when you're prepping the crock pot, or right before you're ready to serve!

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

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

 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.

Place the cubed chicken 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.

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.

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.

Makes 16 tacos.

 Paisley Farm Foods sent me their delicious line of products to test out and create recipes with for their Holiday Blogger Recipe Challenge. They've been making flavorful bean salads and marinated vegetables since 1945! Find their delicious line of products HERE

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