A tropical twist on a takeout favorite, this slow-cooker creation is simple, satisfying and destined to become a new family favorite! —Shannon Kohn, Simpsonville, South Carolina

Ingredients

• 6 boneless skinless chicken breast halves (about 6 ounces each)
• 1-1/2 cups chopped onions (about 2 medium)
• 1 cup chopped sweet red pepper
• 2/3 cup chopped dried pineapple
• 1/2 cup chopped dried mango
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
• 2/3 cup hoisin sauce
• 3 tablespoons hot pepper sauce
• 16 flour tortillas (6 inches), warmed
• 4 cups coleslaw mix
• 1/2 cup chopped dry roasted peanuts

Directions

1. In a 4- or 5-qt. slow cooker, combine first 5 ingredients. In a small bowl, stir together tomatoes, hoisin sauce and hot pepper sauce. Pour tomato mixture over chicken mixture. Cook, covered, on low until chicken is tender, 3-4 hours. Remove meat. When cool enough to handle, shred with 2 forks; return to slow cooker. Heat through.
2. To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts.