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