Slow Cooker Asian Chicken Lettuce Wraps

Serves: 6
  • 2 pounds ground chicken
  • 4 teaspoons minced garlic
  • 1 red bell pepper, cored and finely chopped
  • ½ cup hoisin sauce
  • 2 tablespoons soy sauce
  • Salt and pepper
  • 1 (8-ounce) can sliced water chestnuts, rinsed and chopped
  • 1 cup cooked rice
  • 3 scallions, sliced thin
  • 2 heads Bibb lettuce


  1. Microwave ground chicken and garlic in bowl, stirring occasionally, until chicken is no longer pink, about 5 minutes. Drain off liquid and transfer mixture to slow cooker.
  2. Stir in bell pepper, hoisin sauce, soy sauce, ½ teaspoon salt and ½ teaspoon pepper. Cover and cook until chicken is tender, 2 to 3 hours on LOW.
  3. Stir in water chestnuts and rice and cover until thoroughly heated, about 5 minutes.
  4. Stir in scallions and add salt and pepper to taste.
  5. Separate and wash Bibb lettuce leaves, then pat dry.
  6. Serve chicken filling with lettuce leaves.
Cook’s Notes

Nutritional Estimates Per Serving (1/6th): According to my calculations, each generous serving of slow cooker chicken wraps has about 526 calories, 12.4 g fat, 3.3 g sat fat, 135 mg cholesterol, 787 mg sodium, 51.4 g carbs, 7.6 g sugars, 2.4g fiber, 49 g protein.

I think you could very easily get 8 good-size portions with this recipe, since the 6 servings suggested by the original recipe makes very full wraps. Increasing the number of servings to 8 reduces the calories per serving to 394.