Asian Chicken Lettuce Wraps Slow Cooker Food

SLOW COOKER CHICKEN LETTUCE WRAPS

Steps:

• Combine chicken, mushrooms, water chestnuts, green bell pepper, red bell pepper, onion, ginger, peanuts, teriyaki marinade, teriyaki sauce, olive oil, and honey in a slow cooker. Cook on High until heated through and chicken is no pink, 3 to 4 hours.
• Serve chicken mixture on lettuce leaves with a couple of spoonfuls brown rice and drizzled with peanut sauce and ginger dressing.

ASIAN CHICKEN LETTUCE WRAPS (SLOW COOKER)

Steps:

• In a large skillet over medium heat, cook ground chicken and garlic, stirring to crumble, until chicken is no longer pink.
• Drain off liquid and transfer mixture to slow cooker.
• Stir in bell pepper, hoisin, soy sauce, 1/2 t. salt, and 1/2 t. pepper.
• Cover and cook until chicken is tender, 2-3 hours on low.
• Stir in water chestnuts and rice and let sit until heated through, about 5 minutes.
• Stir in scallions and season with salt and pepper to taste.
• Separate Bibb lettuce leaves.
• Serve with chicken filling.

SLOW COOKER BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• 1. Combine the chicken, onions, celery stalk (1), garlic, and broth in a slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
• 2. Remove the chicken from the pot, reserve 1/2 cup broth, and discard the rest. Shred the chicken with two forks, return to the slow cooker with the reserved broth and the hot sauce. Cook on high for an additional 30 minutes (I just kept mine on warm for another hour or two).
• 3. Serve chicken on lettuce cups, topped with buffalo chicken, shredded carrots, chopped celery, blue cheese, and ranch dressing, if desired.