Slow Cooker Teriyaki Chicken Wraps

School is over here in Jersey which means the hubs is on summer vacation.  Read: I'm home and bored and need entertaining.  Enter: old roommate looking to burn vacation days with a suggestion to head to Atlantic City.  My husband can't resist.  So off they went.

Since I had no idea what time they would be back and I had a beating session with the trainer at the gym, last night I popped some ingredients into the slow cooker and set it this morning to be ready when I got home from the gym.

This shredded chicken makes the best wraps ever.  Especially with my favorite lettuce alternative:  broccoli slaw.  The sweet and saltiness of the chicken mixed with the crunch of the slaw and a little hoisin (or as I call it, poison), these wraps are a mess to eat, but well worth the sticky fingers.

Slow Cooker Teriyaki Chicken Wraps

Slow Cooker Teriyaki Chicken Wraps

What You Need:

• 3 lbs boneless, skinless, chicken thighs
• 1/2 c teriyaki sauce (I used this)
• 1 tbps freshly grated ginger
• 4 large cloves garlic, pressed
• 1 tbsp sesame seeds
• tortillas
• broccoli slaw
• hoisin sauce

How You Do It:

1. Spray basin of slow cooker with cooking spray.  Add chicken.
2. In a small bowl, combine sauce, ginger, and garlic.  Pour over chicken and toss to coat.
3. Cook on low, 7-8 hours.
4. Shred using tongs, add sesame seeds, and toss to combine with remaining sauce from cooking.

How You Eat It:

• I spread a little hoisin in the middle of a tortilla, top with slaw, and chicken.  Wrap!

Slow Cooker Teriyaki Chicken Wraps recipe adapted from Betty Crocker.