I’ve made it no secret in the past that my crock pot is my best friend. In fact, this past spring, I recently acquired a second crockpot so that I could do two meals in the crock pot on a busy day. You’d think the common person would just go ahead and make sandwiches or something. . .but I’m telling you, I’m really dedicated to my crock pot. In fact, someone recently asked me as a homeschooling mother what tools I considered essential and I answered, (can you guess?) my crock pot!
But enough about the crock pot. This recipe comes from my other favorite thing in life: Family Fun magazine. I find that my kids love it. . .because it’s a wrap and there’s something addictive about sandwich fillings in a tortilla. I don’t know what it is but hey, if sticking it in a tortilla is all it takes to get my kids to eat vegetables–bring on the tortillas!
You will need:
1 1/2 to 2 poundsBoneless, skinless chicken thighs
1 cup of hoisin sauce (you can find this in the Asian section of your grocery store)
2 tbsp of honey
1/4 tsp ginger
1 12oz bag of broccoli coleslaw
1. Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.
2. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
3. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.
4. Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.
Have an ingredient but need a recipe? Check out the first ever Familes.com Cookbook!