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Slow Cooker Asian Chicken Lettuce Wraps

Equipment

  • Crockpot/ Slow cooker

Ingredients

  • 2 lbs. ground chicken, not all chicken breast
  • 3 cloves garlic, minced
  • 1 red pepper, cored and finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 1/3 cup hoisin sauce
  • 1/4 cup water
  • 2 tbsp. soy sauce
  • salt and fresh ground pepper
  • 8 oz. can of sliced water chestnuts, drained and rinsed
  • 1-1/2 cups cooked white, or brown rice
  • 3 green onions, sliced
  • 1 tbsp. rice vinegar
  • 1/2 tsp sesame oil (optional)
  • 2 heads Boston leaf lettuce
Optional toppings
  • Sliced green onions
  • Diced tomatoes
  • Sliced jalapeño
  • Lime wedges

Instructions

  • Place ground chicken and garlic in a skillet and cook until chicken is no longer pink approximately 10 minutes.
  • Add cooked meat to the slow cooker. If you have a slow cooker that has a stovetop function, you can cook the chicken in the slower cooker.
  • After the 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, and 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.
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