Slow Cooker Asian Chicken Lettuce Wraps Recipe
Delicious and easy Slow Cooker Asian Chicken Lettuce Wraps featuring ground chicken simmered with garlic, bell pepper, onion, hoisin sauce, and soy sauce, served with crunchy water chestnuts and fresh iceberg lettuce leaves for a light and flavorful meal perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Ingredients
Chicken Mixture
- 2 lbs ground chicken (not ground chicken breast)
- 3 cloves garlic, minced
- 1 red bell pepper, cored and finely chopped
- 1/2 cup finely chopped yellow onion
- 1/2 cup hoisin sauce
- 2 Tbsp soy sauce
- Salt and freshly ground black pepper
- 1 (8 oz) can sliced water chestnuts, drained and rinsed
Additional Ingredients
- 1 1/2 cups cooked white or brown rice
- 3 green onions, sliced
- 1 Tbsp rice vinegar (optional)
- 1 1/2 tsp sesame oil (optional)
- 2 heads iceberg lettuce
Instructions
- Cook the Chicken: Place ground chicken and minced garlic in a large microwave-safe bowl. Microwave the mixture, stirring occasionally, until the chicken is no longer pink, about 5 to 6 minutes. Drain off any liquid released and transfer the mixture into a 5-7 quart slow cooker.
- Add Vegetables and Sauces: Add the finely chopped red bell pepper, yellow onion, hoisin sauce, soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper to the slow cooker. Stir to combine all ingredients well. Cover and cook on low heat for 2 to 3 hours until the chicken is tender and flavors meld.
- Combine Final Ingredients: Stir in the drained water chestnuts, cooked rice, sliced green onions, rice vinegar, and sesame oil (if using). Continue cooking until heated through, about 3 to 5 minutes. Taste and adjust seasoning with additional salt if desired.
- Prepare Lettuce Wraps and Serve: Separate the iceberg lettuce heads into individual leaves, wash and pat dry. Serve the warm chicken mixture spooned generously into the crisp lettuce leaves for wrapping, creating fresh and flavorful Asian-style lettuce wraps.
Notes
- Microwaving the chicken before slow cooking ensures even cooking and reduces excess liquid in the slow cooker.
- Using iceberg lettuce provides a crisp, sturdy wrap, but butter lettuce can be substituted for a softer leaf.
- Optional rice vinegar and sesame oil add extra depth of flavor but can be omitted for a simpler taste.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- For a lower-carb option, omit the rice or substitute with cauliflower rice.
