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slow cooker asian chicken lettuce wraps

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Breakfast
Slow Cooker Asian Chicken Lettuce Wraps

Warm up this winter with a nourishing bowl of Thai chicken soup. Tender chicken is simmered in a fresh and flavorful Thai-inspired broth and served over vermicelli noodles. Make it in the slow cooker or on the stovetop for an easy and comforting weeknight meal!

INGREDIENT :
  • 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
  • 1 1/2 cups cooked white or brown rice
  • 3 green onions , sliced
  • 1 Tbsp rice vinegar and 1 1/2 tsp sesame oil (optional)
  • 2 heads iceberg lettuce
RECIPE DIRECTION :
  1. 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. Drain off liquid and pour mixture into a 5 - 7 quart slow cooker.
  2. 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.
  3. 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.

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