CROCK POT/MUSHU CHICKEN WRAPS

• 1 medium onion, diced
• 2 lb. skinned and boned chicken thighs
• ¼ tsp salt
• ¼ tsp pepper
• 1 tbsp sesame or vegetable oil
• ¾ C hoisin sauce (asian section)
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 tsp rice wine
• ¼ tsp ground ginger
• 8 (6-inch) flour tortillas
• 3 C shredded cabbage

• Place diced onion in slow cooker. Sprinkle chicken with salt and pepper. Brown chicken 2-3 minutes on each side in hot oil in a large skillet over medium-high heat. Place chicken on top of onion in crock pot. Whisk together hoisin sauce and next 4 ingredients; pour over chicken. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5-6 hours. Shred chicken in cooker with a fork.
• Top each tortilla evenly with cabbage and chicken. Roll tortillas. You can put more hoisin inside the tortilla, we love that.