Cooking Time:
6-8 on Low or 3-4 on HighServings:
7
Ingredients
1 1/2 lb. extra-lean ground chicken or turkey1 med. onion, finely chopped
2 ribs celery, chopped
1/2 c. hoisin sauce
3 T. soy sauce
2 cloves garlic, minced
2 T. fresh ginger, grated
1 T. brown sugar
1 T. sesame oil
1/2 T. asian chile paste
5 oz. can bamboo shoots, drained
2 - 6 oz. cans sliced water chestnuts, drained, and finely chopped
1 c. fresh bean sprouts
4 green onions, finely sliced
1/4 c. fresh cilantro, minced
14 crisp iceberg lettuce leaves
1/4 c. hoisin sauce
Now you can make your own Slow Cooker Asian Lettuce Wraps as an appetizer or a main course meal right from the comfort of your own home.
- Combine the chicken, onion, celery, hoisin sauce, soy sauce, garlic, brown sugar, sesame oil, chile past, bamboo soots an water chestnusts in the slow cooker.
- Cover. Cook on Low 6-8 hours or on High 3-4 hours.
- Thirty minutes before the end of cooking, add the bean sprouts, green onions and cilantro.
- Stir and continue cooking.
To serve, place 2 T. of the chicken mixture on an iceberg lettuce leaf and drizzle with hoisin sauce.
Roll the filled lettuce leaf into a pocket-style sandwich.
Happy Crocking!
XOXO,
Jenn
I made these and they were a hit! Dee-lish!! I left out the celery, bamboo shoots, and bean sprouts. I wasn’t sure what kind of “asian chile paste” to use so I used sriracha sauce (I love spicy food). Instead of drizzling with hoisin sauce, used sriracha sauce. Will def. make these again!