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Slow cooker Asian chicken lettuce wraps

This recipe for slow cooker Asian chicken lettuce wraps is sweet, slightly salty, and so easy to make.  If you think slow cooker recipes are only for cold weather, think again.  Add this light and delicious recipe to your must-have list this summer.

Slow Cooker Asian Chicken Lettuce Wraps

These slow cooker Asian chicken lettuce wraps were a last-minute addition to my CROCK’D Slow Cooker Freezer Meals eBook, and I’m so glad they made the cut.  We’ve already eaten them several time and can’t seem to get enough of this yummy recipe.

I’ve tried making this recipe with ground beef and ground turkey instead of the chicken and both are delicious.  The finished dish is meant to be served on crisp pieces of lettuce, but you’re welcome to eat it on soft tortillas or a salad instead.  Embrace the versatility of this simple recipe and turn the leftovers into a whole new meal.

Enjoy!

Slow Cooker Asian Chicken Lettuce Wraps

Yields: 6 servings

Ingredients

  • 2 pounds of ground chicken (you can also substitute ground beef or ground turkey when they’re on sale at the grocery store)
  • 1 medium-sized red bell pepper, diced
  • 2 large carrots, grated (1 cup)
  • 4 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 1 tablespoon honey
  • 1/4 teaspoon crushed red pepper flakes

Directions

  1. Add all ingredients to your slow cooker and cook on “low” setting for 4-6 hours or until chicken is tender.
  2. Break apart chicken and serve.

To Freeze

Add all ingredients to a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze for up to three months.  Thaw in refrigerator overnight and then cook in slow cooker for 4-6 hours on “low” setting.  Break apart chicken and spoon onto lettuce.

Serve on big pieces of iceberg or Boston bibb lettuce.  YUM.

Slow Cooker Asian Chicken Lettuce Wraps

Since this is one of my cookbook recipes I also have the nutritional info:

Slow Cooker Asian Chicken Lettuce Wraps

71 Comments

  • Wendy says:

    Would this work with chicken breasts as well? Could they be shredded after cooking?

    • Kelly says:

      I’m not sure how the texture of shredded chicken breasts would work with the lettuce wraps, but I think the taste of the chicken would be really good.

    • Debra says:

      Wendy, that was my first thought as well. I will definitely be using chicken breasts for this.

    • maesaysdoit says:

      Yes, it works well that way. It does help to remove the breast 30 min before shread it and a little chopping to help with easier bites, replace and stir it in. Also you can use store bought rotisserie in the same way; add it 30 min to 1 hr before. Depending on if it’s refrigerator cold or not. Make matchstick of the carrot and peppers they don’t become as mushy in my experience. Lastly if you have picky eaters you can stack the veggies in piles so they don’t mix in too much. The flavored and nutrition will spread throughout whether or not it’s all mixed in. This recipe makes a really easy fun lunch or dinner for family or friends. The flavor is very good. Thank you for sharing.

    • Brenda says:

      what I would do is cut my chicken up in small bite size pieces before I put it in the crockpot..then it would be just great..Brenda

  • Karen says:

    I love this idea and as a Mom, Wife and Career womanl this would be super helpful…however, we leave the house at 7am and aren’t home until 5pm. I see most of these meals say 4 to 6 hours and I’d love to do this but the time doesn’t seem to work out for me since we’re not at home for 10 hours and if I start it at 5pm when we do get home then we wouldn’t be eating until 9pm 🙁 Any suggestions? Thanks

    • Kelly says:

      Buy a slow cooker with a timer. Best investment ever.

      • Tracy says:

        Or just a regular timer for the slow cookers you already have; that’s what I do…. works great!

      • Nanette says:

        I feel like I am not connecting what the difference would be between a slow cooker with a timer and using a lamp timer. My cooker has 4,6,8,10 hours on it and then moves to a “warmer” setting. When I read your post at first, I thought that’s a great idea as I was assuming you meant a delayed start. Then as I read the follow up posts. realized I was not understanding what you meant.

        Is it possible for you to indicate what model you use or know that has a timer then?

        Thank you!!

        • Kelly says:

          It’s not a “delayed” start, it starts cooking immediately and then switches to “warm” after a specified cooking time. I think your slow cooker will work perfectly. Here’s the crock-pot that I use.

          • Melissa says:

            Hi Kelly,
            I just wanted to mention something I found out recently. A lot of crockpots, especially the ones from China, have a lead pot. I believe the one you’re using does, which leaches into your food. I just wanted to share with you and the other readers as I was in the dark about this until recently.

    • Kim S. says:

      Buy a lamp timer. You get them at Home Depot or Lowes. This allows you to delay the start time of the cooking and allows you to set an “off” time in case you may get delayed.

      True life saver. The timer works with any crock pot.

      • Kelly says:

        I don’t recommend delaying the cooking time if there is raw meat in the slow cooker. Using a lamp timer to turn off the crockpot before serving is OK though. The meal should stay warm for almost an hour.

        • Melissa says:

          I put all ingredients in the crock then store the crock in the fridge overnight. In the morning I set the lamp timer to kick on about two hours after I leave the house. The cold crock acts like a mini cooler for the early hours. I’ve never had a problem with anything getting close to room temperature.

    • Christianna says:

      Sometimes I do cook a 4-6 hr recipe at night, for the following night. I store it in the fridge, and then it’s a quick reheat when we get home. Since I’ve done all the prep ahead of time, throwing the next night’s dinner in the crock pot while we are eating the current night’s dinner isn’t a big deal. The best part is my teenager can handle the reheat while her brother sets the table, so we really can eat a balanced meal almost as soon we walk in the door!

    • Seana says:

      My husband and I own a business + he works 60 hours a week driving a dump truck so I hear you about the long days. (We leave the house at 6:30 and get home around 6 or 7…during the slow season!) I take the slow cooker to work with me and plug it in there. When my cousin picks up the kids after school, she takes the slow cooker home, too, so that they can eat at a normal time. We make time for meals together when we can but this sure has cut down on the number of frozen pizzas we eat!

    • Caroline says:

      If i’m going to be away for a whole day i put a frozen meal in the slow cooker on high and that usually works quite well. Some recipes work better than others this way.

    • Pete says:

      Mine has a start time and cook time. Just set it and forget it. Make sure it’s not near anything flamible and go to work. ?

    • maesaysdoit says:

      Some slow cookers or crock pots have multiple time settings and a keep warm setting in addition. They cost a bit more but for working parents this is worth the extra cost. I think that’s what Kelly meant.

    • Colleen Kazanchy says:

      Make it on a Saturday oir Sunday. Maybe dbl recipe. Keep in fridge and jyst heat it on a weeknight

  • Kerry says:

    Kelly, do you have an easy way to print out your recipes? I have a couple of your e-books but how do I print these new recipes without taking up 7-8 pages?

    • Kelly says:

      Unfortunately, there’s not an easy way to make my free blog recipes print-friendly. I can’t seem to find a plugin that doesn’t mess up the rest of the formatting of my site. I’ll keep looking. Sorry about that, Kerry.

      • maesaysdoit says:

        If you gave permission for screen shots those can be printed until you work out the print addition to the site.

    • Kathy says:

      Kerry,
      It takes a few steps but copy and paste the ones you want into a word document. Then you can save as a document or print it out from there.

    • Tracy says:

      before you hit the “print” button, you can choose what pages you’d like to print off ~ so if her recipe only takes up 1 or 2 pages, then put 1 – 2. 🙂

    • Joe says:

      You must not be using Evernote!!! The plugin for your browser gets installed and just choose simplified article, Works awesome.

  • Diane says:

    Is it best to freeze just meat and veggies and then add the wet ingredients the morning of? I’m thinking some of the sauces might be lost on the bag. Am I wrong? If you put the wet ingredients in do you mix first before freezing? And do you defrost in fridge the night before every time? Or just for some of these meals?

    • Kelly says:

      I freeze everything together unless it won’t all fit in the bag (For example, a lot of my soup recipes call for four cups of broth and it won’t fit). I thaw my meals overnight in the refrigerator before cooking.

  • Bunica says:

    Sorry for my ignorance …

    You list Directions AND To Freeze. My question is … Do you pre-cook the meal in the crock pot and then Freeze it or are you suggesting one or the other?

    The meal sounds awesome!

    • Kelly says:

      You freeze everything raw and then cook in your crockpot later. If you want to skip the freezing step and just cook everything in the crockpot that’s fine too.

  • Brianne says:

    looks like in the picture there is sesame seeds but I don’t see that in the recipe list. Did you add them after?

  • Tawnya says:

    Shredded raw chicken?

  • Emily says:

    Do you add the ground meat to the slow cooker raw?

  • Kristi says:

    why is the cholesterol so high?

  • Kym says:

    Thank you for all of the great recipes! I can’t wait to get started!

  • Holly says:

    How can I print just the recipe?

    • Emma says:

      I usually copy paste the words that I want into a pages or a word document and print it from there. That way you can leave out the pictures and just get the recipe.

    • Joe says:

      Clip to Evernote and print the note.

    • Deborah says:

      Highlight the desired text, then right click and a menu will pop-up. From that menu you can choose “print” and only the highlighted text will print.

  • Jackie says:

    I’ve had other Asian lettuce wraps and they all had ginger in them. Would that be a good addition in this recipe?

  • Tammy says:

    Made this for supper tonight. Mmmmm delicious. I was a little worried about how the texture of ground meat would be but it was fantastic. I used ground turkey and halved the recipe (made it fresh… Didn’t freeze first). I cooked it on high and it took about 2.5 hours. I added a bit of Sriracha sauce and a couple crispy steam fried noodles when I wrapped them and dipped them in an Asian sesame dressing. One thing I’d do different…. They are messsssy. I would put the cooked meat in a colander before serving it next time just to drain the little bit of liquid that’s left. This recipe is a keeper.

  • Jessica says:

    I’m so disappointed. I followed the recipe to the letter, substituting ground turkey for the chicken. I set my crock-pot timer for low for 6 hours. I just got home to find my dinner burned to a crisp. That’s a lot of food and money to throw in the trash. : (

    • Kelly says:

      Oh no, how terrible. The *only* silver lining to this is that you learned that your crockpot cooks very quickly. Definitely decrease by a few hours next time.

  • Ashley says:

    Made this at lunch and just got home. Smells great but it’s super liquidy.. Almost like a soup. I followed the recipe to a “T” (ground chicken, didn’t freeze- everything fresh) there’s so much liquid. Is that normal? If I strain it, will the chicken lose flavor? Should I let it sit a while longer? Cooked on low for 5 hours.

  • Nancy says:

    My husband and I were not happy with this recipe. We thought it was bland. I think it was the ketchup and not enough seasonings. . We ended up making a stir-fry out of it.

  • Christina says:

    I just made this today and added some freshly grated ginger and sesame oil to the original recipe. Delicious and easy!

  • Mary says:

    Isn’t there Gluten in soy sauce though?

    • b says:

      Yes regular low sodium soy sauce is NOT gluten free. San-J brand tamari is GF. I’m sure there are other brands but I haven’t seen too many in my area.

  • Pamm says:

    What can I use to substitute soy sauce?

  • […] Asian chicken lettuce wraps are sweet, slightly salty and very easy to make. All you need to do is add the chicken, red bell pepper, carrots, soy sauce, honey, garlic and the other ingredients to your crockpot and let them cook. You can also replace the chicken with beef or turkey if you like. The presence of different flavors gives this meal a summer flavor you are sure to love. Learn how to make this meal here. […]

  • Janice says:

    How can I print the recipe only?

  • Terri says:

    Hi Kelly,

    I don’t eat ketchup. What would you suggest as a substitute for this recipe?

    Thanks,
    Terri

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    When someone writes an paragraph he/she retains the plan of a user in his/her brain that how a user can understand it.
    So that’s why this article is outstdanding. Thanks!

  • Olga says:

    How much time to cook in the instant pot?

  • […] Asian Chicken Lettuce Wraps from New Leaf Wellness […]

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