poultry, slow cooker

Slow-Cooker Mu Shu Chicken Wraps

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I’m so thankful my kids have finally warmed up to more meals with an Asian flair being served for dinner at our place. For the longest time, the only Asian-inspired dish I could convince them to eat without a fight (or at least an impressive round of moping or fussing) were these Easy Teriyaki Chicken and Rice Bowls! Boy, do I remember being so thrilled when I was able to serve that meal to my picky kids and they truly enjoyed it!

Well, after reading the ingredients for these Mu Shu Chicken Wraps in one of my old cookbooks recently, I was immediately (fairly) confident that these wraps (with a really cool name) would be a hit with my whole fam…even the super-opiniated eight-year-old girl!

I’m happy to report that these simple Slow-Cooker Mu Shu Chicken Wraps are pretty darn delicious and they have been a welcome addition to our easy weeknight meal rotation (yay!)

I’ve been loving slow-cooker and Power Cooker (it’s just like an Instant Pot) meals lately and I’ve got a small library of slow-cooker recipes to share with y’all soon, I’m looking forward to that!

But, in the meantime, y’all this one is a keeper!

What’s been in your slow-cookers or pressure cookers lately? Be sure to let me know in the comments!!

Happy eating, friends!! xo -M

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Slow-Cooker Mu Shu Chicken Wraps

Recipe by Marcelle at A Little Fish in the Kitchen Course: Lunch, DinnerCuisine: Chinese, AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking Time

4

hours

If your family enjoys simple meals with Asian inspiration, these Slow-Cooker Mu Shu Chicken Wraps will be a delicious addition to your weeknight meal rotation!

Ingredients

  • 3/4 cup hoisin sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon honey

  • 2 teaspoons mirin

  • 1/4 -1/2 teaspoon ground ginger (to taste)

  • 2 lbs. boneless, skinless chicken thighs (trimmed of excessive fat)

  • 3 tablespoons sesame oil (or another cooking oil)

  • 1 cup onion, coarsely chopped

  • 1 – 2 medium cloves garlics, minced (to taste)

  • flour tortillas

  • cole slaw mix (no dressing, just shredded cabbage and carrots)

  • sliced green onions

Directions

  • Instructions for a traditional slow-cooker
  • In a small bowl, combine the hoisin sauce, soy sauce, honey, ginger and mirin. Stir well and set aside.
  • Lightly season the chicken thighs with salt and pepper. Heat up a skillet and add two tablespoons of sesame oil to the pan. Lightly brown the chicken thighs on both sides and transfer them to the crock of a slow-cooker. Add one more tablespoon of sesame oil to the warm skillet along with the chopped onion and garlic. Saute for two minutes and transfer vegetables to the slow-cooker crock with the chicken.
  • Cover chicken and vegetables with the prepared sauce and give the chicken a gentle stir. Cover and cook for four hours on high.
  • At the four hour mark, remove the mu shu chicken and sauce mixture from the heat and shred the meat. (See video for one of my favorite kitchen hacks to shred meat for wraps and sandwiches!)
  • Make wraps by filling tortillas evenly with shredded mu shu chicken, shredded cole slaw mix and green onions! Enjoy!
  • Instructions for using a multi-function pressure cooker (Instant Pot; Power Cooker)
  • In a small bowl, combine the hoisin sauce, soy sauce, honey, ginger and mirin. Stir well and set aside.
  • Lightly season the chicken thighs with salt and pepper. Heat up the pressure cooker using the brown setting and add two tablespoons of sesame oil to the crock. Lightly brown the chicken thighs on both sides and remove the chicken from the pressure cooker. Add one more tablespoon of sesame oil to the warm pot along with the chopped onion and garlic. Saute for two minutes and transfer the chicken back to the pot along with the veggies.
  • Cover chicken and vegetables with the prepared sauce and give the chicken a gentle stir. Cover and cook for four hours on the low-temp or slow-cook setting.
  • At the four hour mark, remove the mu shu chicken and sauce mixture from the heat and shred the meat. (See video for one of my favorite kitchen hacks to shredded meat for wraps and sandwiches!)
  • Make wraps by filling tortillas evenly with shredded mu shu chicken, shredded cole slaw mix and green onions! Enjoy!

Recipe Video

Notes

  • Recipe from A Little Fish in the Kitchen at https://www.alittlefishinthekitchen.com. All content on this website is owned by Marcelle G. Bolton, please contact the author for permission to republish.

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5 Comments

  1. I am not surprised that your whole family loved this dish as the wraps look so flavourful and moreish. It’s not easy to convince my husband to eat some Asian inspired food, except some curries and esp. the food that will dirty his hands….

  2. Mmmmmm these are really fun! And they look delicious!

  3. These look wonderful, and pretty simple! I need to find a recipe to make homemade hoisin sauce without garlic. Any ideas? I tried one I found online but it was nothing like hoisin.

  4. Your wraps look so tasty, I can certainly see why your entire family would enjoy them.

  5. What a neat recipe! Tons of flavor, and something a bit different. Thanks!

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