There is no need to order take-out when you can make this at home. It is simple and bursting with flavor and all cooked in the crockpot! Remember to use Easy Cleanup Liners in your crockpot. They line the crockpot before you add the ingredients. These liners are great for any crockpot recipe since it cuts down on the after-dinner dishes.
1/2 cup hoisin sauce
2 Tbsp. water
4 tsp. toasted sesame oil
1 Tbsp. cornstarch
1 Tbsp. reduced sodium soy sauce
3 large cloves garlic, minced
1 14-16 oz. pkg. shredded cabbage with carrots (coleslaw mix)
2 Tbsp. water
4 tsp. toasted sesame oil
1 Tbsp. cornstarch
1 Tbsp. reduced sodium soy sauce
3 large cloves garlic, minced
1 14-16 oz. pkg. shredded cabbage with carrots (coleslaw mix)
1 cup coarsely shredded carrots
12 oz. skinless, boneless chicken thighs, thinly sliced
6 8-inch warm flour tortillas
Sliced green onions
12 oz. skinless, boneless chicken thighs, thinly sliced
6 8-inch warm flour tortillas
Sliced green onions
Directions:
For the sauce, in a small bowl combine the first 6 ingredients (through garlic). In your 3 1/2- or 4-qt. slow cooker combine coleslaw mix and shredded carrots. Place chicken on top of cabbage mix. Drizzle with 1/4 cup of the sauce. Cover & cook on low for 6 hours or high for 3 hours.
To serve it, use a slotted spoon, spoon chicken mixture down center of tortillas (discard cooking liquid). Drizzle with remaining sauce. Top with green onions. This should make 6 servings. 1 wrap each.
Tupps Tidbits: We renamed this to Mu "Sean" (with egg roll on the side)
There was unbelievable flavor with this one and all wrapped in a warm tortilla. It was definitely a KEEPER recipe in our house! 👍
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