Slow Cooker Moo Shu Chicken

• 1/2 cup hoisin sauce
• 2 tablespoons water
• 4 teaspoons toasted sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon reduced sodium soy sauce
• 3 large garlic cloves, minced
• 16 ounces shredded cabbage with carrots (coleslaw mix)
• 1 cup coarsely shredded carrot (2 medium)
• 12 ounces boneless skinless chicken thighs
• 6 whole wheat tortillas, 8in

1. In a small bowl combine hoisin sauce, the water, sesame oil, cornstarch, soy sauce, and garlic; set aside.
2. In a 3 1/2- or 4-quart slow cooker combine cabbage mixture and 1 cup shredded carrots. Cut chicken into 1/8-inch slices; cut each slice in half lengthwise. Place chicken on top of cabbage mixture. Drizzle with 1/4 cup of the hoisin mixture.
3. To serve, heat tortillas according to package directions. Spoon chicken mixture onto tortillas. If desired, top each serving with green onions.

hoisin sauce, water, sesame oil, cornstarch, soy sauce, garlic, cabbage, carrot, chicken thighs, whole wheat tortillas

Taken from www.food.com/recipe/slow-cooker-moo-shu-chicken-522664 (may not work)