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Name: Slow Cooker Asian Chicken Lettuce Wraps
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

http://www.cookingclassy.com/2015/02/slow-cooker-asian-chicken-lettuce-wraps/

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Slow Cooker Asian Chicken Lettuce Wraps

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.

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Nutrition

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Serving Size: 1 Serving (368g)
Recipe Makes: 6 Servings

Calories: 88
Calories from Fat: 9 (10%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.5g
Cholesterol 0.6mg		0 %
Sodium 748.4mg		26 %
Potassium 594.3mg		16 %
Total Carbohydrate 17.7g		5 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 14.5g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 88

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