Slow Cooker Asian Chicken Lettuce Wraps

  • Author: Kelly McNelis
  • Yield: 6 servings 1x


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


  1. Add all ingredients to your slow cooker and cook on “low” setting for 4-6 hours or until chicken is tender.
  2. 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.