Monday, October 23, 2006

MuShu Chicken Wraps

This is a yummy and interesting use of the slow cooker. I've modified it slightly to make to serve it hot, but you could also serve the coleslaw cold.

1 sweet onion, diced
1 1/2 to 2 pounds boneless, skinless chicken thighs
1 12oz can Chicken Broth
1 cup hoisin sauce
2 tablespoons honey
1/4 teaspoon ground ginger
1 12-ounce bag broccoli coleslaw mix or other asian slaw
Flour tortillas or flatbread (large lettuce leaf can be used too)


Place the diced onion in the slow cooker. Place the chicken on top of the onions, pour over chicken broth, and cook on low for 5 to 6 hours or until the meat pulls apart easily with a fork. With a slotted spoon, transfer the chicken and onions to a medium bowl, remove bones, and shred the meat. Reserve the remaining broth.

In slow cooker mix together the coleslaw mix, hoisin sauce, honey, and ginger, then stir in the shredded chicken and onion. Add small amounts of broth until just moist enough to pack into tortilla roll. Heat on low for 30 minutes then serve in Tortilla Rolls.