Slow-cooker Mu Shu Chicken Wraps

(This photo isn't mine...it's borrowed off the internet until I take one of my own.) The recipe is inspired by one in Better Homes & Gardens I think. To my taste it was too salty; I reduced the salt and added a little honey to balance the flavors. And BH&G's version called for broccoli instead of cabbage, but I wanted the extra crunch.

Ingredients
2 lbs boneless chicken thighs (or 2-3 lbs with bones)
½ C water
2 T soy sauce
2 t sesame oil
1 t ground ginger or 1 T fresh grated
½ C honey
2 t corn starch
'cole slaw' cabbage mix
8 flour tortillas
hoisin sauce
sliced green onions
salt & pepper to taste

Directions
Place chicken thighs in slow cooker; season with salt and pepper. Combine water, soy sauce, sesame oil, ginger and honey in a small bowl; pour over chicken pieces. COver. Cook on low 6-7 hours, or on high about 3 hours.

Remove chicken pieces onto a cutting board. If necessary, remove bones. Using two forks, pull chicken into shreds.

Add just enough cold water to corn starch to make a slurry; whisk into juices in slow cooker to thicken. Return shredded chicken to slow cooker; heat through.

While chicken is reheating. Warm tortillas - ideally, toast them over an open flame. Spread hoison on each tortilla, then layer with cabbage shreds; top with Mu Shu chicken and a few green onions.