Slow-Cooker Asian Chicken Lettuce Wraps


  • 2 lbs ground chicken
  • 3 cloves garlic, minced
  • 1 red bell pepper, cored and finely chopped
  • 1/2 c finely chopped yellow onion
  • 1/2 c hoisin sauce
  • 2 tbsp soy sauce
  • salt and black pepper
  • 1 (8 oz) can sliced water chestnuts, drained and rinsed
  • 1 c cooked brown rice (I used minute rice, and added it without cooking first!)
  • 3 green onions, sliced
  • 1 tbsp rice vinegar
    1 1/2 tsp sesame oil
  • 1 head iceberg lettuce

  • Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. (I just cooked on stove instead of microwaving). Drain off liquid and pour mixture into a 5 - 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.

  • Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

Original recipe found here.

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