Imagine coming home to a kitchen filled with the irresistible aroma of tender, perfectly seasoned chicken that practically melts in your mouth. This Slow Cooker Moo Shu Chicken is not just a meal—it's a culinary adventure that brings the vibrant flavors of Chinese cuisine right to your dinner table with minimal effort. Perfect for busy home cooks who crave restaurant-quality taste without spending hours in the kitchen, this recipe promises to become your new weeknight hero!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Chinese
Serves: 6 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup shredded cabbage
- 1 cup sliced mushrooms
- 1/2 cup shredded carrots
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 8 small flour tortillas
Instructions
- Prepare the chicken by trimming any excess fat and cutting the chicken breasts into thin, bite-sized strips.
- In a medium mixing bowl, whisk together soy sauce, hoisin sauce, and sesame oil to create a marinade. Ensure the ingredients are well combined.
- Place the chicken strips into the slow cooker, creating an even layer at the bottom of the pot.
- Sprinkle shredded cabbage, sliced mushrooms, and shredded carrots evenly over the chicken.
- Pour the prepared marinade over the chicken and vegetables, making sure to coat all ingredients thoroughly.
- Cover the slow cooker and set it to low heat. Cook for 4 hours, allowing the chicken to become tender and absorb the flavors.
- After cooking, use two forks to shred the chicken directly in the slow cooker, mixing it with the vegetables and sauce.
- Warm the flour tortillas in a skillet or microwave for 20-30 seconds to make them pliable.
- Serve the moo shu chicken by spooning the mixture into warm tortillas, allowing guests to roll their own wraps.
- Optional: Garnish with additional green onions or sesame seeds for extra flavor and presentation.
Tips
- Slice chicken uniformly to ensure even cooking and maximum flavor absorption.
- For extra depth of flavor, consider marinating the chicken in the sauce for 30 minutes before adding to the slow cooker.
- Use low-sodium soy sauce to control the salt content and prevent the dish from becoming too salty.
- Don't skip warming the tortillas—it makes a huge difference in texture and makes them easier to roll.
- For a low-carb version, serve the moo shu chicken over cauliflower rice or wrapped in lettuce leaves.
- If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and stir into the slow cooker during the last 30 minutes of cooking.
- Leftover moo shu chicken can be stored in the refrigerator for up to 3 days and makes an excellent next-day lunch.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 25g
Fat: 10g
Saturated Fat: g
Cholesterol: 65mg
