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Slow-Cooker Caribbean Moo Shu Chicken

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
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    8 servings

Ingredients

  • 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

Directions

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

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

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    Reviews

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    Average Rating:
    • kathycat13
      Jan 6, 2020

      This was so easy to make and super, super delicious! I even avoided using tortillas to eat it with, and just put it in a bowl with some cole slaw mix on top and the peanuts. It was so tasty. My friend did not like the ingredients but she tried it was very impressed with how good it was. This will remain in the rotation for sure. I used only 4 chicken breasts because they were larger than 6 oz. so didn't need six, but either way, this makes a TON of food. Now only question would be for Taste of Home to answer if it can be frozen? I would highly recommend trying this just the way the recipe calls for it.