Y’all know how much I love a slow cooker recipe… but sometimes I want something a little lighter. So how about some Slow Cooker Chicken Lettuce Wraps? These are the perfect snack for watching the big game or the ideal weeknight dinner if you’ve got a busy calendar. I can’t wait to hear if you guys love them as much as we did at Chic HQ!
Throw everything into the bowl of your slow cooker except for the lettuce, water chestnuts, scallions, rice vinegar and sesame oil.
Cover and cook on low for about 4 to 6 hours or on high for 2 to 3 hours. At some point, halfway through, make sure to give everything a stir and break up the ground chicken somewhat.
Once cooked through add the scallions, rice wine vinegar, and sesame oil. If you have any leftover cooked rice from the night before (or if you want to cook rice on the stove just for this) you can add it to the filling at this point. It gives the filling a little more body and allows you to stretch the filling out to feed more people.
Serve the filling warm with a big plate of washed and trimmed lettuce cups on the side. You can use iceberg, romaine, green leaf lettuce, or boston/bib/butter lettuce if you like! We used Boston lettuce because it’s a bit easier to use as “cups.”
I like to serve the lettuce wraps with a few crunchy noodle bits (crunchy chow mein noodles that you can find at the asian foods aisle). I like that added texture to the wraps.
Slow Cooker Chicken Lettuce Wraps
Ingredients
- 2 lbs ground chicken
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 medium red bell pepper diced
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 8-ounce can sliced water chestnuts, drained and chopped
- 1/4 cup sliced scallions
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 2 cups cooked white or brown rice optional
- 2 heads Boston or iceberg lettuce
Instructions
- Combine the chicken, onion, garlic, bell pepper, hoisin, soy sauce, salt, and pepper in the bowl of your slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken has cooked through and the sauce has thickened. Make sure to stir every once in a while.
- Stir in the chestnuts, scallions, vinegar, sesame oil and rice (if using). Serve warm with lettuce on the side.
