Slow-Cooker Caribbean Moo Shu Chicken

Name: Slow-Cooker Caribbean Moo Shu Chicken
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 10 min. Cook: 3 hours

By Taste Of Home Editorial Team

Recipe by Shannon Kohn, Simpsonville, South Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 26, 2022

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

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.

TEST KITCHEN APPROVED

Slow-Cooker Caribbean Moo Shu Chicken

Contest Winner

2 Reviews Add your review

Yield:8 servings

Prep:10 min

Cook:3 hours

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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

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Directions

1
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.