Mu Shu Chicken Wraps

Into the crock-pot, on LOW for 6 hours:

• 1 white onion, chopped
• 2-3 lbs. boneless, skinless chicken thighs
• 1 TBS sesame oil
• 3/4 cup Hoisin sauce
• 1 TBS soy sauce
• 1 TBS honey
• 2 tsp rice vinegar
• 1/4 tsp ground ginger
• salt & pepper to taste

Prep for serving 30 minutes prior to mealtime:

• fajita size flour tortillas, warm
• shredded napa cabbage (1/2 cup per person)
• sliced green onions

HINT:  We couldn't find any napa cabbage so I used regular cabbage sliced very thin.  Slivered almonds would be a good additional topping to these wraps, make sure you have extra Hoisin sauce on hand for dipping...enjoy!!

Chicken Chow Mein (Crock-Pot)

Ingredients:

• 1 1/2-2 lbs. boneless, skinless chicken thighs
• 1/2 small head of cabbage, chopped
• 1/2 lb baby carrots
• 1/2 large white onion, chopped
• 1 small can sliced mushrooms, drained
• 2 celery stalks, chopped
• 2 TBS rice vinegar
• 1 TBS sesame oil
• 3 chicken bouillon cubes
• 1 tsp minced garlic
• 4 cups water
• crispy chow mein noodles (for garnish)
• rice

Directions:

1. Combine in the crock-pot:  chicken, chopped cabbage, baby carrots, chopped onion, drained mushrooms, rice vinegar, sesame oil, bouillon cubes, minced garlic, and water.  Stir well.
2. Cook on LOW for 6-7 hours, or on HIGH for 4-5 hours.
3. Add chopped celery approximately 1 hour before serving. Stir well.
4. Serve over rice, garnished with crispy chow mein noodles.