Plum-Sauced Chicken in Tortillas

Ingredients

• 1 16-ounce can whole
• unpitted purple plums
• drained
• 1 cup hot-style vegetable juice
• 1/4 cup hoisin sauce
• 5 tsp quick-cooking tapioca
• 2 tsp grated fresh ginger
• 1/2 tsp five-spice powder
• 1 lb skinless
• boneless chicken thighs
• 6 7- to 8-inch flower tortillas
• warmed
• 2 cup packaged shredded broccoli slaw mix

Instructions

1. Remove pits from plums.
2. Place plums in a blender container or food processor bowl.
3. Cover and blend or process until smooth.
4. Transfer plu puree to a 31/2- or 4-quart crockery cooker.
5. Stir in vegetable juice, hoisin sauce, tapioca, ginger and five-spice powder.
6. Cut chicken into strops.
7. Stir chicken into crockery cooker.
8. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours.
9. Remove chicken from cooker, reserving juices.
10. Spoon about 1/3 cup of the chicken mixture onto each warm tortilla just below the center.
11. Drizzle with reserved juices.
12. Top each with 1/3 cup shredded slaw ix.
13. Roll up tortillas.