Slow Cooker Asian Chicken Lettuce Wraps

This recipe is a colorful, nutritious, low-in-fat-and-calorie lettuce wrap dish. You can shred or ground the chicken and serve it in many different ways such as lettuce wraps, salads, soup, on a tortilla or over rice.

This dish is full of Asian flavors that play on sweet and salty to allow robust flavor.

Photo credit: Geoff Peters via Flickr (featured – recipe below not pictured), A Healthier Michigan (thumbnail)

Ingredients

  • 1 lb. boneless, skinless chicken breast and/or boneless, skinless chicken thighs or a mixture
  • 1 red bell pepper cored and chopped
  • 1 small yellow onion, finely chopped
  • ½ cup of shredded carrots (about 1 medium carrot)
  • ½ cup frozen edamame beans
  • 4 oz. of sliced water chestnuts, finely chopped
  • 8 oz. of reduced sodium chicken broth
  • 2 cloves of garlic, minced
  • 2 tbsp. soy sauce
  • 2 tsp. reduced sodium teriyaki sauce
  • ½ tsp. freshly ground ginger
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 1 cup of brown rice or quinoa or mix, already cooked
  • ½ cup hoisin sauce
  • 3 green onions, thinly sliced
  • 12 leaves of butterhead or iceberg lettuce
  • Asian chili sauce (optional)

Slow Cooker Asian Chicken Lettuce Wraps

Instructions
1. Add chicken, bell pepper, yellow onion, carrots, edamame, water chestnuts, chicken broth, garlic, soy sauce, teriyaki sauce, ginger, salt and pepper into slow cooker.
2. Cook on low for 4-5 hours or on high for 2-2.5 hours
3. Strain the mixture and shred the chicken. Stir in rice/quinoa, hoisin sauce and green onions.
4. Serve warm with lettuce wraps and Asian chili sauce. Enjoy!


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