Simmer these delicious, low‑carb Asian chicken lettuce wraps in your slow cooker for a fresh and healthy home‑cooked meal.
I could not resist licking the spoon with this one — shameful, perhaps, but absolutely worth it. These wraps are far from boring: they’re packed with flavor, easy to prepare in the slow cooker, and a lighter twist on your favorite Asian takeout.
Ground chicken simmers in a savory sauce of hoisin, soy, garlic, and ginger so the meat stays moist and tender. The sweet‑salty sauce melds with chopped vegetables and rice to create a hearty filling that’s comforting yet light when spooned into crisp lettuce leaves. For best results, cook on Low in the slow cooker so the chicken doesn’t dry out — using High may speed things up but can compromise texture.
If you don’t have a slow cooker, you can easily prepare this on the stovetop: brown the chicken and combine everything in a large nonstick skillet, simmering until fully warmed through.
Chopped scallions and water chestnuts add brightness and crunch that balance the rich flavors of the chicken. A cup of cooked rice soaks up the extra sauce and stretches the filling into a satisfying meal that serves a family of four easily and makes excellent leftovers. Spoon the mixture into Bibb, romaine, or iceberg leaves for a fresh, crunchy bite, or serve it over a bed of greens.
These lettuce wraps are a quick dinner solution and reheated leftovers make an easy next‑day lunch — just don’t forget a drizzle of Sriracha if you like heat.
Slow Cooker Asian Chicken Lettuce Wraps
Ingredients
- 1 pound ground chicken
- 1 red bell pepper, cored and chopped fine
- 1/2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup hoisin sauce
- 2 Tablespoons soy sauce
- 1/2 teaspoon freshly ground ginger
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly cracked pepper
- 4 oz. sliced water chestnuts, finely chopped
- 1 cup cooked rice, I used brown
- 3 scallions, thinly sliced
- 1 head Bibb, Romaine or iceberg lettuce, rinsed and pat dry
- Sriracha hot sauce, for drizzling, optional
Instructions
-
Microwave ground chicken in a medium bowl, stirring occasionally, until no longer pink, about 3–5 minutes. Drain any excess liquid and transfer the chicken to the slow cooker. Crumble with a wooden spoon and add the red bell pepper, yellow onion, garlic, hoisin sauce, soy sauce, ginger, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly cracked pepper. Cover and cook on Low until the chicken is tender, 1½ to 2 hours.
-
Stir in the chopped water chestnuts, cooked rice, and sliced scallions. Let the mixture sit for about 5 minutes until heated through. Serve with lettuce leaves and a drizzle of Sriracha, if desired.
-
Enjoy!
Did you make this recipe?
If you try this recipe, please leave feedback and a rating. I’d love to see your creations—tag @comfortcookingblog on Instagram. Thank you!