Slow-Cooker Caribbean Moo Shu Chicken

• 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

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.
2. To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts.

chicken, onions, sweet red pepper, pineapple, mango, tomatoes, hoisin sauce, hot pepper, flour tortillas, coleslaw mix, peanuts

Taken from www.tasteofhome.com/recipes/slow-cooker-caribbean-moo-shu-chicken/ (may not work)