Average Rating: 5TOTAL TIME: Prep: 10 min. Cook: 3 hours
YIELD: 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
Instructions
- 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.
Nutrition Facts
1 serving: 552 calories, 15g fat (4g saturated fat), 71mg cholesterol, 1122mg sodium, 66g carbohydrate (24g sugars, 7g fiber), 35g protein.
