Sunday, September 20, 2009

Crockpot Mu Shu Chicken

The husband LOVES mu shu chicken. This was really tasty. We haven't found the perfect bottled hoisin sauce yet, but the chicken this recipe makes was outrageously tender and juicy. The recipe is from a Better Homes and Gardens slow cooker cookbook called Better Than Mom's.

3 pounds bone-in chicken thighs, skinned
1/4 tsp salt
1/8 tsp pepper
1/2 cup water
1/4 cup soy sauce
2 tsp toasted sesame oil
8 taco-sized flour tortillas
1/2 cup bottled hoisin sauce
2 cups prepackaged cole slaw mix (shredded cabbage & carrot)

1. Put chicken in a 3.5-4 quart slow cooker and season w/ salt and pepper. In a small bowl, mix water, soy sauce, and sesame oil. Pour over chicken.

2. Cover and cook on low for 6-7 hours, or on high for 3-3.5 hours

3. Remove chicken w/ a slotted spoon. Skin and debone. Shred chicken meat with two forks and return to the cooker. Heat on low until heated through.

4. Serve by spreading tortillas w/ 1 tbs hoisin sauce. Top w/ chicken and cole slaw mix. Roll up and enjoy!
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