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Published on July 19, 2022

bowl of mu shu pork with tortillas

Recipe: Crockpot Moo Shu Chicken

Asian flavors and all the time-saving convenience of a slow-cooker dish – that's what you get with this recipe, which has options to cut carbs and keep the delightful taste.

Crockpot Moo Shu Chicken

Makes 4 1½ cup servings, 1 tortilla each


  • 12-ounce bag broccoli slaw
  • 3 carrots, shredded
  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 3½ tablespoons hoisin sauce
  • ¼ cup low sodium, fat-free chicken broth
  • 3 cloves garlic, minced
  • 1½ teaspoon lower-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 whole-wheat tortillas (6-inch size)


  1. Layer the slaw mix and carrots on the bottom of the Crockpot. Top with chicken.
  2. In a small bowl, mix the hoisin sauce, chicken broth, garlic, soy sauce, and cornstarch. Pour over the chicken mixture.
  3. Set the crockpot on high and cook for 4-6 hours.
  4. Warm the tortillas and serve 1½ cups of mixture over each tortilla.

Note: You can use one-third cup portions of brown rice or quinoa instead of tortillas to cut carbs.

Nutrition: Calories, 260; fat, 5 grams; sodium, 595 milligrams; carbs, 29 grams; fiber, 11 grams; protein, 32 grams.

Lauren Cornay, RD, LN, is a registered dietitian at Avera Heart Hospital. She adapted this recipe from one provided by the American Diabetes Association.

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