Southern Living - Slow-cooker Cookbook by The Editors of Southern Living

Author:The Editors of Southern Living [The Editors of Southern Living]
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2016-10-13T00:00:00+00:00

Slow-Cooker Size: 4-quart

Prep: 20 minutes

Cook: 6 hours

Test Kitchen Secret

A slow-cooker cassoulet tends to be thinner than a traditional cassoulet because the juices don’t evaporate. Serve it with toasted French bread to enjoy all the robust juices.

Company’s Coming

Mu Shu Chicken Wraps

1 medium onion, diced

2 pounds skinned and boned chicken thighs

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon sesame or vegetable oil

¾ cup hoisin sauce

1 tablespoon soy sauce

1 tablespoon honey

2 teaspoons rice wine

¼ teaspoon ground ginger

8 (6-inch) flour tortillas

3 cups shredded napa cabbage

½ cup thinly sliced green onions

• Place onion in a 3- or 4-quart slow cooker.

• Sprinkle chicken evenly with salt and pepper.

• Brown chicken 2 to 3 minutes on each side in hot oil in a large skillet over medium-high heat. Remove skillet from heat, and place chicken on top of onion in slow cooker.

• Whisk together hoisin sauce and next 4 ingredients; pour over chicken. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours. Shred chicken in cooker with fork.

• Top each tortilla evenly with cabbage, chicken, and green onions. Fold bottom edge of each tortilla in to hold filling; roll tortilla crosswise, and, if desired, secure with wooden picks or parchment paper. Makes 8 servings.

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