Crock Pot Asian Chicken Lettuce Wraps Recipe

YUM! I am so excited to share a new crock pot recipe this morning!

We are diving headfirst into sharing a ton of crock pot recipes over the next few months. I know none of us want to think about school starting again, the holidays or any of the other craziness that comes with summer ended but it is bound to happen.

To help everyone prepare for the craziness we are going to be sharing easy to make crock pot recipes that save time, energy and most importantly give you more time to do the things you want to do.

Today we are sharing a gorgeous Crock Pot Asian Chicken Lettuce Wraps Recipe I know you are all going to love!  Crock Pot Asian Chicken Lettuce Wraps Recipe

Ingredients

• 1 pound ground chicken
• 1 red bell pepper chopped fine
• 1/2 yellow onion, finely chopped
• 2 garlic cloves minced
• 1/2 cup hoisin sauce
• 2 Tablespoons soy sauce
• 1/2 teaspoon freshly ground ginger
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked pepper
• 4 oz. sliced water chestnuts, finely chopped
• 1 cup cooked rice
• 3 scallions, thinly sliced
• 1 head Bibb, Romaine or iceberg lettuce

Directions:

Cook ground chicken in microwave or stove until chicken is no longer pink, 3-5 minutes. Drain off liquid and transfer mixture to slow cooker. Crumble chicken and stir in 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, 1 1/2 to 2 hours.

Stir in water chestnuts, rice and scallions. Let sit until heated through, about 5 minutes. Serve with lettuce leaves  Enjoy! J

We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart or Crock-Pot 5-Quart Slow Cooker for all of our crock pot recipes

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

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Crock Pot Asian Chicken Lettuce Wraps Recipe

 

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Author: Tammilee

Ingredients

• 1 pound ground chicken
• 1 red bell pepper chopped fine
• ½ yellow onion, finely chopped
• 2 garlic cloves minced
• ½ cup hoisin sauce
• 2 Tablespoons soy sauce
• ½ teaspoon freshly ground ginger
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked pepper
• 4 oz. sliced water chestnuts, finely chopped
• 1 cup cooked rice
• 3 scallions, thinly sliced
• 1 head Bibb, Romaine or iceberg lettuce

Instructions

1. Cook ground chicken in microwave or stove until chicken is no longer pink, 3-5 minutes. Drain off liquid and transfer mixture to slow cooker. Crumble chicken and stir in bell pepper, onion, garlic, hoisin sauce, soy sauce, ginger, ¼ teaspoon salt and ⅛ teaspoon black pepper. Cover and cook on low until chicken is tender, 1½ to 2 hours.

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