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.
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