• 1 1/2 lb. extra-lean ground chicken or turkey
  • 1 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

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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.

  1. 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.
  2. Cover. Cook on Low 6-8 hours or on High 3-4 hours.
  3. Thirty minutes before the end of cooking, add the bean sprouts, green onions and cilantro.
  4. 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!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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