Slow-Cooker Korean Chicken Tacos - Old El Paso

Ingredients

• 1/4 cup packed brown sugar
• 1/4 cup soy sauce
• 2 tablespoons butter, melted
• 1 tablespoon gochujang paste
• 1 package (20 oz) boneless skinless chicken thighs
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1/2 cup mayonnaise
• 1 tablespoon lime juice
• 2 cups shredded napa cabbage
• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
• 1 cup shredded sharp cheddar cheese (4 oz)
• 1/2 cup thinly sliced kimchi, drained and patted dry
• 1 medium avocado, peeled, pitted and diced
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges, if desired