Asian Chicken Lettuce Wraps Slow Cooker Recipes

ASIAN LETTUCE WRAPS

Steps:

• Lightly coat a 5-quart or larger slow cooker with nonstick spray. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
• Heat the olive oil in a large skillet over medium high. Add the chicken and brown the meat, breaking it into small pieces. Continue cooking until no longer pink, about 4 to 6 minutes. Stir in the white and light green parts of the green onions, ginger, and garlic. Cook 30 additional seconds.
• Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, red pepper flakes, and sauce. Cover and cook on LOW for 2 to 3 hours until the mixture is thickened and the chicken is ultra tender. (Do not be tempted to cook on HIGH, as the chicken will become tough.) Stir in the water chestnuts and green parts of the green onions.
• To serve, separate the butter lettuce leaves and fill with the chicken mixture. Enjoy hot.

SLOW COOKER CHICKEN LETTUCE WRAPS

Steps:

• Combine chicken, mushrooms, water chestnuts, green bell pepper, red bell pepper, onion, ginger, peanuts, teriyaki marinade, teriyaki sauce, olive oil, and honey in a slow cooker. Cook on High until heated through and chicken is no pink, 3 to 4 hours.
• Serve chicken mixture on lettuce leaves with a couple of spoonfuls brown rice and drizzled with peanut sauce and ginger dressing.

ASIAN CHICKEN LETTUCE WRAPS (SLOW COOKER)

Steps:

• In a large skillet over medium heat, cook ground chicken and garlic, stirring to crumble, until chicken is no longer pink.
• Drain off liquid and transfer mixture to slow cooker.
• Stir in bell pepper, hoisin, soy sauce, 1/2 t. salt, and 1/2 t. pepper.
• Cover and cook until chicken is tender, 2-3 hours on low.
• Stir in water chestnuts and rice and let sit until heated through, about 5 minutes.
• Stir in scallions and season with salt and pepper to taste.
• Separate Bibb lettuce leaves.
• Serve with chicken filling.

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

Steps:

• Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
• Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
• Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
• Fill lettuce leaves with chicken mixture and top with reserved green onions.