Slow Cooker Asian Chicken Lettuce Wraps

02.04.2015

Slow Cooker Asian Chicken Lettuce Wraps | Cooking Classy

I don’t know how many years it’s been that I’ve said I’m going to try making Asian lettuce wraps at home and I’ve finally done it! I went the simplified route with a slow cooker version that couldn’t be any easier. I always order them at Pei Wei’s and P.F. Chang’s, they’re just one of those things that you have to get. Even my kids like them. I wanted a recipe I could make at home that tasted similar but didn’t require 101 ingredients.

These are a breeze to throw together and it makes a large batch so you might be lucky enough to have some left for lunch the next day. I also want to try and make these even healthier with quinoa in place of the rice sometime soon. If you beat me to it let me know how you like it. In the recipe below I listed the vinegar and sesame oil as optional because that’s not found in the recipe I adapted from Cook’s Illustrated, I just wanted a little more flavor so I added it to mine but depending on the hoisin sauce you use you may not need it.

I just love a good slow cooker recipe and this one is a keeper!

Slow Cooker Asian Chicken Lettuce Wraps | Cooking ClassySlow Cooker Asian Chicken Lettuce Wraps | Cooking Classy

Slow Cooker Asian Chicken Lettuce Wraps

Prep Time: 15 minutes

Cook Time: 3 hours

Yield: About 12 wraps, about 6 servings

Slow Cooker Asian Chicken Lettuce Wraps

Ingredients

  • 2 lbs ground chicken (not ground chicken breast)
  • 3 cloves garlic, minced
  • 1 red bell pepper, cored and finely chopped
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup hoisin sauce
  • 2 Tbsp soy sauce
  • Salt and freshly ground black pepper
  • 1 (8 oz) can sliced water chestnuts, drained and rinsed
  • 1 1/2 cups cooked white or brown rice
  • 3 green onions, sliced
  • 1 Tbsp rice vinegar and 1 1/2 tsp sesame oil (optional)
  • 2 heads iceberg lettuce

Directions

  • Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. Drain off liquid and pour mixture into a 5 - 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.
  • Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.
  • Recipe source: adapted from America's Test Kitchen Slow Cooker Revolution Vol. 2. Pg 115.
http://www.cookingclassy.com/2015/02/slow-cooker-asian-chicken-lettuce-wraps/

Slow Cooker Asian Chicken Lettuce Wraps | Cooking Classy

49 comments

  • Matt Robinson: I could eat this every night of the week, looks amazing! February 4, 2015 at 10:34am Reply

  • Jessica @ Citrus Blossom Bliss: I love that these are cooked in a slow cooker! Sometimes slaving over a hot stove isn’t appealing (is it ever?) and this low carb dinner idea looks delicious! February 4, 2015 at 11:55am Reply

  • Averie @ Averie Cooks: I was just at PF Changs over the weekend and my family ordered these…I should just make them and save all the sodium and restaurant bill :) Love your restaurant copycat idea! February 4, 2015 at 7:12pm Reply

  • Monica: Looks wonderful…I need to get my mom to try this. February 4, 2015 at 7:39pm Reply

  • Jen @ Baked by an Introvert: I could devour these for dinner! They look delicious! February 5, 2015 at 7:35am Reply

  • Kelly Watson: Yummy! This turned out amazing and left my kitchen smelling delicious! I used quinoa instead of rice because I loved your idea of trying quinoa and couldn’t resist! I subbed 1lb ground chicken breast (because the store didn’t carry just ground chicken) and 1lb ground turkey (because I had some on hand that needed to be used). It still turned out amazing! Thanks for sharing! :) February 5, 2015 at 8:09pm Reply

    • Jaclyn: I’m so glad you liked it Kelly! Thanks for your feedback, am happy to hear it’s good with quinoa! February 5, 2015 at 9:24pm Reply

    • Jillio: thank you…i went to 3 stores looking for ground chicken (it grosses me out to ground my own) and couldn’t find it. I picked up ground turkey instead…I was hoping it would taste ok… July 11, 2016 at 7:07pm Reply

  • Erin @ Miss Scrambled Egg: Lettuce Wraps are a go-to at my house when my sister visits from Maine. We try to eat healthy at my house without sacrificing our favorite flavors or dishes. What a brilliant idea to cook the dish in a crockpot. Less Mess = Happy Lady! I will definitely be trying this soon. :) February 6, 2015 at 5:02am Reply

  • Julie @ Lovely Little Kitchen: I’ve been wanting to make these at home for a long time too. Can’t wait to try! February 6, 2015 at 7:37am Reply

  • Karen: My husband and I love these and I’m so happy to see this can be made in the slow cooker! Would you recommend an additional sauce for dipping? February 6, 2015 at 7:50am Reply

  • ATasteOfMadness: I think I may need to buy a slow cooker just for this post. This looks amazing! February 6, 2015 at 8:35am Reply

  • Mary: So excited to try these! February 10, 2015 at 8:29pm Reply

  • Perla: These look amazing and I want to try them! I didnt see hoisin sauce at my grocery store though. Is there a different sauce I could use instead for similar flavor? March 5, 2015 at 9:00am Reply

  • Perla Velasco: This was so good and tasted just like the real deal!!! Thanks so much! The first time I made it, I couldn’t find hoisin sauce, so I substituted peanut and mandarin sauce in its place! I have made your lasagna soup and slowcooker chicken fajitas as well!! All hits in this household! We must have similar tastebuds! Yippee!! April 22, 2015 at 8:54pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed the recipes Perla! Thanks for letting me know :)! April 27, 2015 at 10:48pm Reply

  • Claire: Is there a way to avoid doing the microwave step? Should I brown it on stove then place in slow cooker? Going to make these on our vacation-sounds delicious! June 23, 2015 at 11:26am Reply

    • Jaclyn: I adapted this recipe from Cooks Illstrated and they mentioned they did it that way to prevent the chicken from becoming mealy. I was hesitant myself but it worked out just fine. If you don’t want to use the microwave cooking it over the stove would work it just may not give the best texture. August 5, 2015 at 11:26pm Reply

      • Mary Beth: I cooked the ground checke on the stove and then transferred to the crock pot per instruction . They came out perfect. Just don’t over cook. October 17, 2015 at 12:00pm Reply

  • MR: Do you need to pre-cook the chicken before putting it in the crock pot? June 30, 2015 at 7:52am Reply

    • Jaclyn: It’s recommended so you don’t end up with a strange texture in the end. August 12, 2015 at 5:28pm Reply

  • Lisa: Hi! Wondering for this recipe, do you have to microwave the chicken in the beginning? Can you place it raw into the slow cooker? Thanks! September 23, 2015 at 11:48am Reply

  • marisa: This looks great. How much water do I add at the end? Thanks for sharing. September 26, 2015 at 9:11am Reply

  • Amy @Pastrynomics: I love these! I used Boston lettuce to replace the iceberg, ground turkey and brown rice. I also used teriyaki sauce instead of the soy and hoisin sauces for a little less sodium totals. Everything came out delicious! This will definitely become a family night favorite! October 16, 2015 at 5:49am Reply

  • Kim Miller: Tried these tonight and loved!!! I used whole-wheat rice and quinoa and low sodium soy sauce.. Big hit my 3 year old even liked them. October 19, 2015 at 5:32pm Reply

  • Monica: Thank you I cooked an awesome dinner. So delishes! I did it exactly. 😋 October 27, 2015 at 3:35pm Reply

  • Kathryn: Can you cook this on high in the slow cooker? October 28, 2015 at 5:59pm Reply

    • Jaclyn: I imagine it would be okay for about half the time but I haven’t tested it out. October 29, 2015 at 12:38pm Reply

  • andrew: i accidently misread this recipe and added the cooked rice to the crock pot when i put the chicken in it and all the other things is there any way i can salvage this recipe like adding water to it every few minutes or so? December 20, 2015 at 2:44pm Reply

    • Jaclyn: The rice will probably be pretty soft by the end of you don’t mind that, but yes I’d just add a little more broth and maybe not cook quite as long. December 20, 2015 at 8:10pm Reply

  • Shani Walter: I used cashews instead of rice to keep it pretty low carb and ground pork bc the store only had ground breasts. DELICIOUS! Thank you! January 10, 2016 at 12:27pm Reply

    • Sarah H.: cashews with this sounds amazing!! i love using cashews or peanuts in my stir fry too! January 25, 2016 at 12:41pm Reply

  • Aleena: Could I cook everything over the stove? January 15, 2016 at 9:59am Reply

  • Aleena: Can I just cook this all over the stove and how long would it take? I don’t have a crockpot. January 15, 2016 at 10:36am Reply

  • Kelly: These were great! I made these then several weeks later we ate at PF Chang’s and they are so similar! When I make them again, I will chop my water chestnuts. Sliced water chestnuts are too big of bites with the size of everything else. January 24, 2016 at 7:19am Reply

  • Sarah H.: one of the best and easiest recipes..I have also just put it over lettuce like a salad when I take it to work as leftovers!!! I used diced celery and matchstick carrots instead of the water chestnuts and green onions (we are not a fan of either) and it’s great! January 25, 2016 at 12:39pm Reply

  • Tracy: Just curious, why does it say to use ground chicken & not ground chicken breast? I typically buy the ground chicken breast because it has less fat. March 1, 2016 at 7:53am Reply

  • Richard: have to try this. March 5, 2016 at 5:06pm Reply

  • Megan: Do I still have to microwave if I use ground turkey? April 3, 2016 at 5:29pm Reply

  • Emily Klobe: Can I use chicken breasts and just cut them into diced pieces? May 3, 2016 at 4:14pm Reply

  • Deanna: I brown the meat in a skillet instead of the microwave. Microwaved meat just sounds yuck to me. I halve the recipe and it makes plenty for the two of us. I used romaine lettuce leaves the first time I made it, and iceberg the second time. I’ll go back to the romaine scoops, or maybe try Bibb lettuce. The filling is delicious and even though it’s a slow cooker recipe it doesn’t take long, less than 3 hours if you cook it on high. The recipe is definitely a keeper. May 30, 2016 at 8:49am Reply

  • Stilena: Has anyone tried it with ground beef?
    I am trying it now & just browning it on the stove for safety measures. Will update how it is! July 8, 2016 at 12:54pm Reply

  • Stephanie Davis: Oh my goodness! These were sooooo amazing! Thank you for sharing the recipe! My daugher even said she would eat them for breakfast, lunch, and dinner if she could! July 8, 2016 at 5:31pm Reply

    • Jaclyn: So happy you both loved them! July 11, 2016 at 2:53pm Reply

  • Jenny Lynn: The recipe turned out so well. Do you happen to know the nutritional facts? July 27, 2016 at 11:37am Reply

  • Karen: Just made these and they were delicious. Hardest part was getting the lettuce leaves off the head without tearing them. I had a few bean sprouts so I threw them in too. I did it all on the stovetop since I didn’t have 2-3 hours to let them cook in the slow cooker. Cooked it on low until all liquid had evaporated. It was fine and only took about 1/2 hour start to finish. I’ll definitely make these again. August 14, 2016 at 12:00pm Reply

    • Jaclyn: Thanks for the comment Karen! August 15, 2016 at 3:41pm Reply

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