Slow Cooker Asian Chicken Lettuce Wraps
Ingredients
- 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
©Women of Today
Optional Toppings
- Sliced green onion
- Diced tomatoes
- Sliced jalapeño
- Lime wedges
Directions
Place ground chicken and garlic in a skillet and cook 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.
