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Slow Cooker Caribbean Moo Shu Chicken Recipe

Slow Cooker Caribbean Moo Shu Chicken Recipe
Slow Cooker Caribbean Moo Shu Chicken Recipe photo by Taste of Home
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Slow Cooker Caribbean Moo Shu Chicken Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours

Ingredients

  • 6 boneless skinless chicken breast halves (about 6 ounces each)
  • 1-1/2 cups chopped onion (about 2 medium)
  • 1 cup chopped sweet red pepper
  • 2/3 cup chopped dried pineapple
  • 1/2 cup chopped dried mangoes
  • 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

Directions

In a 4- or 5-qt. slow cooker, combine first five 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 two forks; return to slow cooker. Heat through.
To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts. Yield: 8 servings.

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.
  • Originally published as Slow Cooker Caribbean Moo Shu Chicken in Taste of Home December 2017

    Nutritional Facts

    1 serving: 552 calories, 15g fat (4g saturated fat), 71mg cholesterol, 1122mg sodium, 66g carbohydrate (24g sugars, 7g fiber), 35g protein.

    • 6 boneless skinless chicken breast halves (about 6 ounces each)
    • 1-1/2 cups chopped onion (about 2 medium)
    • 1 cup chopped sweet red pepper
    • 2/3 cup chopped dried pineapple
    • 1/2 cup chopped dried mangoes
    • 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 five 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 two forks; return to slow cooker. Heat through.
    2. To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts. Yield: 8 servings.

    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.
  • Originally published as Slow Cooker Caribbean Moo Shu Chicken in Taste of Home December 2017

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