Crock Pot Asian Chicken Lettuce Wraps

Crock Pot Lettuce Wraps 1

Lettuce wraps are always the one appetizer our whole family agrees upon. (Except, we usually get a couple orders and call it a meal.) I don’t know what it is about wrapping the filling up in a cold, crisp lettuce leaf but my kids love it.

I’ve been wanting to try an at-home version forever, and I love the thought of slow-cooking all the ingredients together for maximum flavor. These turned out great; the crock pot is the perfect venue to let all the tasty ingredients get happy together! Bonus: this is pretty much a meal in itself — protein, grain, veggies…it’s all there!

Crock Pot Asian Chicken Lettuce Wraps

Crock Pot Asian Chicken Lettuce Wraps

Ingredients

1 lb boneless, skinless chicken breast

1 red bell pepper, cored and chopped fine

1/2 yellow onion, finely chopped

2 garlic cloves, minced

1/2 cup hoisin sauce

2 Tablespoons soy sauce

2 teaspoons minced fresh ginger

1/4 teaspoon kosher salt

1/8 teaspoon freshly cracked pepper

4 oz. sliced water chestnuts, finely chopped

1 cup cooked rice (I used brown)

3 scallions, thinly sliced

1 head Bibb, Romaine or iceberg lettuce, rinsed and pat dry

Sriracha hot sauce, for drizzling, optional

Instructions

Place chicken breasts in bottom of crock pot. Cover with bell pepper, onion, garlic, hoisin sauce, soy sauce, ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cover and cook on low until chicken is tender, about 4 hours. Remove chicken and let cool slightly. Cut into very small pieces. Place back in crock pot.

Stir in water chestnuts, cooked rice and scallions. Let sit until heated through, about 5 minutes. Serve with lettuce leaves and Sriracha hot sauce, if desired.

Serves 5-6.

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