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Slow-Cooker Caribbean Moo Shu Chicken

A tropical twist on a takeout favorite, this slow-cooker creation is simple, satisfying and destined to become a new family favorite! —Shannon Kohn, Simpsonville, South Carolina
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    8 servings

Ingredients

  • 6 boneless skinless chicken breast halves (about 6 ounces each)
  • 1-1/2 cups chopped onions (about 2 medium)
  • 1 cup chopped sweet red pepper
  • 2/3 cup chopped dried pineapple
  • 1/2 cup chopped dried mango
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
  • 2/3 cup hoisin sauce
  • 3 tablespoons hot pepper sauce
  • 16 flour tortillas (6 inches), warmed
  • 4 cups coleslaw mix
  • 1/2 cup chopped dry roasted peanuts

Directions

  • In a 4- or 5-qt. slow cooker, combine first 5 ingredients. In a small bowl, stir together tomatoes, hoisin sauce and hot pepper sauce. Pour tomato mixture over chicken mixture. Cook, covered, on low until chicken is tender, 3-4 hours. Remove meat. When cool enough to handle, shred with 2 forks; return to slow cooker. Heat through.
  • To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts.

Test Kitchen tips
  • Try serving the chicken over steamed jasmine or basmati rice.
  • Leftover chicken mixture can be frozen up to six months.
  • An equal amount of dried apricots may be substituted for either the dried pineapple or mango.
  • Nutrition Facts
    1 serving: 552 calories, 15g fat (4g saturated fat), 71mg cholesterol, 1122mg sodium, 66g carbohydrate (24g sugars, 7g fiber), 35g protein.

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