thepioneerwoman
Slow Cooker Asian Chicken Lettuce Cups
With winter here and cold temperatures prevailing, I am really getting into my slow cooker again.
👥 8 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 20 min🔥 Cook: 4h👤 Heather Christo📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
📝 Preparation Steps
1
In the jar of a blender, combine the ginger, garlic, tamari, hoisin, vinegar, sesame oil, chili and honey. Puree until smooth.
Garlic3 cloves
2
In a crockpot, combine the chicken breasts, red onion and orange quarters. Pour the sauce over the top and set the crockpot on high for ⏱️ 4 hours.
Red Onion, Julienned1Orange, Quartered1
3
When there is ⏱️ 1 hour left, add the water chestnuts and stir the contents.
4
When the cooking time is up, gently remove the skin and bones from the chicken. It will absolutely fall apart, so this will be easy. Shred everything and stir it together. Season to taste with kosher salt. Transfer to a serving bowl and mix in 1/2 cup green onions and the sesame seeds.
5
Combine the remaining ½ cup of green onion, bell pepper and the fresno chili. Set out with the lettuce leaves, cucumber slices and the fresh mint, Thai basil, and cilantro.
Fresno Chili1Red Fresno Chili, Thinly Sliced1
6
To assemble, pile the lettuce leaves with a spoonful of chicken and the cucumber, fresh herbs and bell pepper/green onion mixture. (I also use a little dash of Sriracha sometimes.) Eat immediately!
Nutrition Facts
calories
315 Calories
fat Content
10 g
fiber Content
3 g
sugar Content
11 g
sodium Content
729 mg
protein Content
35 g
trans Fat Content
0 g
cholesterol Content
104 mg
carbohydrate Content
18 g
saturated Fat Content
2 g
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