Post by chief_cook2 on Sept 27, 2004 16:18:10 GMT -6
1 onion, diced
1 1/2 to 2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 cup hoisin sauce
2 tablespoons honey
1/4 teaspoon ground ginger
1 12-ounce bag broccoli coleslaw mix (we used Mann's brand), or other
toppings
Flour tortillas or flatbread
Step 1
Place the diced onion in the slow cooker. Season the chicken with salt and
pepper, place it on top of the onions, and cook on low for 4 to 5 hours or
until the meat pulls apart easily with a fork.
Step 2
With a slotted spoon, transfer the chicken and onions to a medium bowl and
shred the meat.
Step 3
In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir
the mixture into the shredded chicken and onion.
Step 4
Place a small handful of broccoli slaw on a warm tortilla, add several
spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.