Slow Cooker Asian Chicken Lettuce Wraps

This weekend as the temperature dropped about 30 degrees in one day, I was quickly reminded that the older I get, the more I hate the cold.

I am a total wimp, a pansy, a complete sissy when it comes to the cold. I would rather it be 110 degrees outside than 30 or even 40 degrees.  My Mr. Coffee Cocomotion hot chocolate maker and I are best friends and I’m ok with that.

Do any of you feel the same way about the cold?

Ok, so now onto food.  If I haven’t mentioned it before, I love my slow cooker.  I use it all the time and would be lost without it. I am always on the lookout for new slow cooker recipes.  I’ve tried some that have been huge hits and others that we weren’t so yummy.  I’ve been trying several things out of the new America’s Test Kitchen Slow Cooker Revolution Cookbook and I must say we have loved every, single recipe I’ve tried.  They know their stuff over at ATK and I have never been disappointed by one of their recipes.

These Slow Cooker Asian Chicken Lettuce Wraps were a HUGE hit at our house the other night. They are packed with flavor and so easy to assemble. A simple and delicious weeknight meal.  You can’t go wrong with these.

Now if you’ll excuse me, I have to try and go get warm.

Slow Cooker Asian Chicken Lettuce Wraps

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• Author: 5boysbaker.com
• Total Time: 130 minutes

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Description

Simple and delicious and packed with flavor, these chicken lettuce wraps are a great week-night meal.

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Ingredients

Scale 1x2x3x

• 2 pounds ground chicken
• 4 tsp. minced garlic
• 1 red bell pepper (, cored and chopped fine)
• 1/2 cup hoisin sauce
• 2 Tablespoons soy sauce
• 1/42 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 can ((8 oz.) sliced water chestnuts, finely chopped)
• 1 cup cooked rice
• 3 scallions (, thinly sliced)
• 1 head Bibb (, Romaine or iceberg lettuce, rinsed and pat dry)

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Instructions

1. Microwave ground chicken and garlic in a medium bowl, stirring occasionally, until chicken is no longer pink, 3-5 minutes. Drain off liquid and transfer mixture to slow cooker. Stir in bell pepper, hoisin sauce, soy sauce, salt and black pepper. Cover and cook on low until chicken is tender, 2-3 hours on low.
2. Stir in water chestnuts, rice and scallions. Let sit until heated through, about 5 minutes. Serve with lettuce leaves and additional hoisin sauce (if desired).

Notes

I served these lettuce wraps along side with some egg rolls I bought at Costco. It was such a simple and delicious meal. I also added a little extra Hoisin sauce to the meat mixture, and then drizzled a little extra on top before we ate them.

• Prep Time: 10 minutes
• Cook Time: 120 minutes
• Category: Chicken/Poultry

Recipe Source: Slow Cooker Revolution Vol. 2