SLOW COOKER ASIAN CHICKEN

LETTUCE WRAPS

Cook Time:  6-8 Hours | Serves: 4-5

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 brown rice (I used cauliflower rice)
• 3 scallions, thinly sliced
• 1 head Bibb, Romaine or iceberg lettuce, rinsed and pat dry
• Sriracha hot sauce, for drizzling, optional

Directions

• Microwave ground chicken in a medium bowl, stirring occasionally, until chicken is no longer pink, 3-5 minutes.
• Drain off liquid and transfer mixture to slow cooker.
• Crumble chicken with a wooden spoon and stir in bell pepper, onion, garlic, hoisin sauce, soy sauce, ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper.
• Cover and cook on low until chicken is tender, 1 1/2 to 2 hours.
• Stir in water chestnuts, cauliflower rice and scallions. Let sit until heated through, about 5 minutes.
• Serve with lettuce leaves and Sriracha hot sauce, if desired.

Adapted from Comfort of Cooking Recipe