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Slow Cooker Asian Lettuce Wraps

By Sunday, I’m usually exhausted and still have a million chores I’d love to have magically completed on their own, not to mention dinner. So I decided to whip out the slow cooker and let it do some of the work for me, and thus Slow Cooker Sundays were born! These lettuce wraps I adapted from The Comfort of Cooking are delish and all you do is dump the ingredients in your slow cooker, freeing up the rest of your afternoon!

1 pound of ground chicken
1 red bell pepper, cored and chopped
½ yellow onion, finely chopped
2 garlic cloves
½ cup hoisin sauce
2 tablespoons of soy sauce
½ teaspoon of fresh ground ginger
¼ teaspoon salt
1/8 ground black pepper
4 oz. sliced water chestnuts, finely chopped
1 cup cooked brown rice
3 scallions, thinly sliced
1 head iceberg lettuce, rinsed and pat dry
Sriracha hot sauce (optional)

Cook the ground chicken on the stove (or the microwave) until it’s no longer pink, drain the liquid, and add it to the slow cooker. Crumble up the chicken with a wooden spoon, and add all the ingredients to black pepper.

Set your cooker on low for two hours. Then after adding in the brown rice and scallions, let the mixture sit for five minutes. Just scoop your chicken mix into an iceberg lettuce leaf and enjoy!

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