This recipe for slow cooker Asian chicken lettuce wraps is sweet, slightly salty, and so easy to make. If you think slow cooker recipes are only for cold weather, think again. Add this light and delicious recipe to your must-have list this summer.
These slow cooker Asian chicken lettuce wraps were a last-minute addition to my CROCK’D Slow Cooker Freezer Meals eBook, and I’m so glad they made the cut. We’ve already eaten them several time and can’t seem to get enough of this yummy recipe.
I’ve tried making this recipe with ground beef and ground turkey instead of the chicken and both are delicious. The finished dish is meant to be served on crisp pieces of lettuce, but you’re welcome to eat it on soft tortillas or a salad instead. Embrace the versatility of this simple recipe and turn the leftovers into a whole new meal.
Cook fresh or freeze to cook later. Serve on big pieces of iceberg or Boston bibb lettuce. Use tamari for gluten-free.
- 2 pounds of ground chicken (you can also substitute ground beef or ground turkey when they’re on sale at the grocery store)
- 1 medium-sized red bell pepper, diced
- 2 large carrots, grated (1 cup)
- 4 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 1/4 cup ketchup
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes
- Add all ingredients to your slow cooker and cook on “low” setting for 4-6 hours or until chicken is tender.
- Break apart chicken and mix with sauce in slow cooker.
To Freeze and Cook Later
Add all ingredients to a gallon-sized plastic freezer bag. Remove as much air as possible, seal, and freeze for up to three months. Thaw in refrigerator overnight and then cook in slow cooker for 4-6 hours on “low” setting. Break apart chicken and spoon onto lettuce.
Since this is one of my cookbook recipes I also have the nutritional info: