Slow Cooker Asian Chicken Lettuce Wraps

February 4, 2015

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These Slow Cooker Asian Chicken Lettuce Wraps are so simple to put together and make such a delicious and healthy weeknight dinner. These wraps are so easy to adapt and can be topped with your favorite sauces, dips and veggies.

Slow Cooker Asian Chicken Lettuce Wraps on a white plate

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.

Ingredients – Here’s What You Need

  • Ground Chicken
  • Bell Pepper
  • Garlic & Onion
  • Hoisin Sauce
  • Soy Sauce
  • Water Chestnuts
  • White or Brown Rice
  • Green Onions
  • Rice Vinegar & Sesame Oil (Optional)
  • Iceberg Lettuce

I just love a good slow cooker recipe and this one is a keeper! Once everything is in the slow cooker you can leave it to get on with its thing for 2-3 hours whilst you get on with more important things like putting your feet up!

Ingredients in a slow cooker for making Asian Chicken Lettuce Wraps A close up of Slow Cooker Asian Chicken Lettuce Wraps on a white plate

Make It Even Healthier!

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.

More Delicious Lettuce Wraps To Try;

4.75 from 12 votes

Slow Cooker Asian Chicken Lettuce Wraps

These Slow Cooker Asian Chicken Lettuce Wraps are so simple to put together and make such a delicious and healthy weeknight dinner.
Servings: 6 servings (12 wraps)
Prep15 minutes
Cook3 hours
Ready in: 3 hours 15 minutes


  • 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


  • 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.
Nutrition Facts
Slow Cooker Asian Chicken Lettuce Wraps
Amount Per Serving
Calories 502 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 130mg43%
Sodium 821mg36%
Potassium 1338mg38%
Carbohydrates 60g20%
Fiber 6g25%
Sugar 12g13%
Protein 33g66%
Vitamin A 1585IU32%
Vitamin C 33.4mg40%
Calcium 75mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Ann

    Has anyone made this without rice? I can’t eat it (for a few more months), and I’ve never successfully cooked with quinoa. I’m just wondering if leaving the rice out would significantly change the outcome.

    • Kathy

      I did not use rice. i bought a bag of frozen cauliflower rice and cooked on stove with a little sesame oil and substituted that. There was not any water when i cooked it on the stove to drain so next time i may just add to crock pot frozen and see how it comes out. I am not a fan of precooking crockpot meals! LOL i also did not precook my ground chicken. It comes out fine.

  • Dana

    USEd chicken breasts. Cooked It in high and then shredded it when it was done. Also added crushed peanuts at the end too

  • 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?

  • 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.

    • 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.