Slow Cooker Asian Chicken Lettuce Wraps


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.

Slow Cooker Asian Chicken Lettuce Wraps | Cooking Classy

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

4.75 from 4 votes

Yield: About 12 wraps, about 6 servings

Prep Time: 15 minutes
Cook Time: 3 hours


  • 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


  1. 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.
  2. 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.

Slow Cooker Asian Chicken Lettuce Wraps | Cooking Classy


  • Gina: Made these for lunch and omggggg sooo good. February 12, 2018 at 2:46am Reply

  • Dana: USEd chicken breasts. Cooked It in high and then shredded it when it was done. Also added crushed peanuts at the end too February 4, 2018 at 11:50am Reply

    • Jaclyn: So glad you liked it Dana! February 5, 2018 at 1:41pm Reply

  • eric harmon: anyone try using ground turkey? January 25, 2018 at 12:37pm Reply

    • Gina: I used ground turkey and it was delicious February 12, 2018 at 2:46am Reply

  • Megan Judiscak: A couple of years ago outr friend made these for us and we loved it so much I wouldn’t leave he house until she sent me the recipie!

    My husband and I still absolutely love this recipe and make it frequently.

    We have used ground chicken breast (we cannot find whole ground chicken anywhere near us) every time and it’s turned out great. Also we never do the microwave step, we just put the raw chicken in the crockpot with the sauce ingredients and it always turns out great.
    We are both “Sauce” people so we double (sometimes triple!) the sauce.

    I am wondering if anybody has tried using ground turkey instead of chicken before? If you have, how did it turn out? January 7, 2018 at 9:00am Reply

  • Ashley: I have about a half hour left in the crockpot for this recipe, and I was wondering if there is any way to make these a little saucier? I like my lettuce wraps with extra sauce. I don’t know if adding more hoisin would severely throw off the flavor? I don’t know what to do! I’m a baker, not a cook. I’m so lost haha. December 7, 2017 at 4:48pm Reply

    • Megan Judiscak: My husband and I are both “Sauce” people so we double (sometimes triple!) the sauce ingredients. I’ve made an extra batch of just the sauce on the stove in a sauce pan as well. January 7, 2018 at 9:02am Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d