I love this recipe for any party! We make it for Sunday football parties, but these lettuce wraps are really good all year long!
SLOW COOKER ASIAN CHICKEN LETTUCE WRAPS
2 pounds ground chicken (not ground chicken breast)
3 cloves garlic, minced
1 red bell pepper, cored and finely chopped
½ cup finely chopped yellow onion
1/3 cup hoisin sauce
¼ cup water
2 tablespoons soy sauce
Salt and freshly ground black pepper
An 8 ounce can of sliced water chestnuts, drained and rinsed
1 and ½ cup cooked white or brown rice
3 green onions, sliced
1 tablespoon rice vinegar and 1 and ½ teaspoon sesame oil (optional)
2 heads iceberg lettuce
Sliced green onion
Place ground chicken and garlic in a skillet and cook until chicken is no longer pink, approximately 10 minutes. Add cooked meat into slow cooker. If you have a slow cooker that has a stove top function, you can cook the chicken in the slower cooker. After chicken is cooked through, add bell pepper, onion, hoisin sauce, soy sauce, ¼ cup of water, ½ teaspoon salt and ½ teaspoon pepper and toss mixture. Cover and cook on low heat for 3 to 4 hours until chicken is tender.
Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through, approximately 3 – 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling and optional toppings.