Healthy Crockpot Asian Lettuce Wraps with ground chicken or ground turkey, green onions, and fresh veggies. Better than PF Chang's! This fresh, healthy slow cooker recipe is easy to make, and the sauce is so flavorful and not too spicy. Serve with lettuce cups or rice for a delicious meal.
1small bunch green onionsthinly sliced, white/light green and dark green parts divided
1tablespoonfreshly grated ginger
2clovesgarlicminced (about 2 teaspoons)
8ouncesbaby bella cremini mushroomsfinely chopped
1 1/2cupgrated carrotsfrom about 3 large carrots
1/2teaspoonred pepper flakesreduce to 1/4 teaspoon or omit if sensitive to spice
2canswater chestnuts, drained and finely chopped(8 ounce cans) drained and finely chopped
Lightly coat a 5-quart or larger slow cooker with nonstick spray. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Heat the olive oil in a large skillet over medium high. Add the chicken and brown the meat, breaking it into small pieces. Continue cooking until no longer pink, about 4 to 6 minutes. Stir in the white and light green parts of the green onions, ginger, and garlic. Cook 30 additional seconds.
Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, red pepper flakes, and sauce. Cover and cook on LOW for 2 to 3 hours until the mixture is thickened and the chicken is ultra tender. (Do not be tempted to cook on HIGH, as the chicken will become tough.) Stir in the water chestnuts and green parts of the green onions.
To serve, separate the butter lettuce leaves and fill with the chicken mixture. Enjoy hot.
TO MAKE ON THE STOVETOP: Prepare the recipe through step 2 in a large, deep skillet or Dutch oven. Reduce the heat to low and let cook until the chicken and mushrooms are very tender and the sauce has thickened, about 15 to 20 minutes. Check and stir periodically. Stir in the water chestnuts and green tops of the green onions. Enjoy!
I do not recommend cooking this recipe on high in the slow cooker. The filling does best over low heat so that it becomes nice and tender.
TO STORE: Leftover filling can be stored in an airtight storage container in the refrigerator for up to 4 days. Store your lettuce separately in an airtight container or ziptop bag in the refrigerator. I like to wrap my lettuce leaves in a dry paper towel or clean kitchen towel before placing them in the container/bag to help preserve their crunch.
TO REHEAT: Gently rewarm the filling in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave. Fill lettuce cups just before serving.
TO FREEZE: Place leftover filling in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, and serve with fresh lettuce cups.
Serving: 1(of 8), about 1 cup fillingCalories: 247kcalCarbohydrates: 21gProtein: 28gFat: 5gSaturated Fat: 1gCholesterol: 60mgFiber: 2gSugar: 10g
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