Slow Cooker Chicken Lettuce Wraps

You guys. I straight up licked the spoon like it was brownie batter on this one!

It was shameful, yes. But delicious? You bet your lettuce-lovin’ buns.

I take that back. Does anyone really love lettuce, after all? I find that we have a love-hate relationship, honestly. Nestled underneath a spicy steak with veggies, it adds the perfect freshness and crunch. Tossed with fresh strawberries and a lemony poppy seed vinaigrette, it makes a scrumptious sweet-savory pairing. Plain on a plate with just a squirt of bottled dressing? Well, I’m about to flip a table!

These luscious lettuce wraps are anything but plain. They’re positively packed with flavor, easy to make (thank you slow cooker!), and a healthy twist on Asian take-out at home! With a drizzle of spicy Sriracha, I all but ate my dinner plate when these delicious wraps suddenly left me with just a couple crumbles of chicken.

The recipe I snagged (and made my own slightly) is from the brand spankin’ new America’s Test Kitchen cookbook, Slow Cooker Revolution Volume 2: The Easy Prep Edition. The index alone is enough to make your mouth water, where they have an irresistible collection of the classics – soups, casseroles, sauces and stews – but you can also find whole roast chickens, steaks, creamy dips, and cheesecakes!

YEAH. Slow-cooked. Cheesecake.

For a peek inside this fabulous new book, and for a preview of more of their surprising and easy slow cooker recipes, click here. You can grab yourself a copy here. The photos alone are drool-worthy!

1 pound ground chicken

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

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 (I used brown)

3 scallions, thinly sliced

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

Sriracha hot sauce, for drizzling, optional

Microwave ground chicken in a medium bowl, stirring occasionally, until chicken is no longer pink, 3-5 minutes. Drain off liquid and transfer mixture to slow cooker. Crumble chicken with a wooden spoon 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 and Sriracha hot sauce, if desired.

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