My husband and I are both big fans of P.F. Changs–especially their yummy lettuce wraps! Luckily for our wallet, the closest one is about 45 minutes away!
I thought it would be fun to see if we could recreate one of our favorite treats at home, but to be perfectly honest, I was a little nervous about how these crockpot chicken lettuce wraps would turn out, but they were a HUGE hit. Chicken in the crockpot can get very dry, especially when it is cut into smaller pieces. I used boneless skinless thigh meat rather than breast meat because it has a lot more fat, which helped keep the meat nice and moist. I also made a vegetarian version with protein crumbles for me. The whole family gave it a 10, and my dad and stepmom, who happened to be in town, couldn’t get enough!
DIG DEEPER
Freezer meals are fast, easy, and a great way to get a hot, delicious meal on the table on weeknights when cooking isn’t number one on your massive to-do list. Get started and see just how easy freezer cooking can be!
To make it as part of a freezer cooking day, just split the chicken & sauce into multiple bags, then throw it right into the freezer! Making it ahead of time is not necessary, though, as it is equally delicious just marinated in the fridge for 30 minutes.
Here is what you need:
3-4 pounds skinless, boneless chicken thighs or 1 package vegetarian crumbles 3-4 tablespoons butter (optional) 1/4 cup chopped parsley 3/4 cup olive oil 1/3 cup soy sauce 1/3 cup rice vinegar 2 tablespoons brown sugar 1 tablespoon freeze dried or fresh grated ginger 2 tablespoons sesame oil 4 cloves garlic, minced 1 can water chestnuts, chopped 3 carrots, shredded 1/2 cup green onions, chopped 2 tablespoons sesame seeds 1 head iceberg lettuce (cooking day only) Sauce 4 tablespoons hoisin sauce 6 tablespoons soy sauce 2 teaspoons sesame oil 1 teaspoon red pepper flakes 1 teaspoon rice vinegar
Step 1: Chop green onions, and parsley;set aside. Chop water chestnuts and set aside.
Step 2: Shred carrots ;set aside. Mince garlic and set aside.
Step 3: Cut chicken into strips; set aside. If using vegetarian crumbles, brown in 3-4 tablespoons of butter and set aside.
Step 4: Mix together olive oil, soy sauce, rice vinegar, brown sugar, ginger, sesame oil, garlic, water chestnuts, carrots, green onions, and sesame seeds.
Step 5: Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.) Divide soy mixture over top chicken.
Step 6: Make sauce ( be sure to label bags first.) Mixing together- hoisin sauce, soy sauce, sesame oil, red pepper flakes and rice vinegar. Freeze.
Step 7: Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)
Step 8: Serve in washed & dried lettuce leaves with sauce.
Easy Crockpot Lettuce Wraps
This super easy crockpot meal is full of flavor and comes together so fast! It is sure to be a new family favorite.
Ingredients
- 3-4 lbs skinless boneless chicken thighs or 1 package vegetarian crumbles
- 3-4 tablespoons butter optional
- 1/4 cup chopped parsley
- 3/4 cup olive oil
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon freeze dried or fresh grated ginger
- 2 tablespoons sesame oil
- 4 cloves garlic minced
- 1 can water chestnuts chopped
- 3 carrots shredded
- 1/2 cup green onions chopped
- 2 tablespoons sesame seeds
- 1 head iceberg lettuce cooking day only
- Sauce:
- 4 tablespoons hoisin sauce
- 6 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon red pepper flakes
- 1 teaspoon rice vinegar
Instructions
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Chop green onions, and parsley;set aside. Chop water chestnuts and set aside.
-
Shred carrots;set aside. Mince garlic and set aside.
-
Cut chicken into strips; set aside. If using vegetarian crumbles, brown in 3-4 tablespoons of butter and set aside.
-
Mix together olive oil, soy sauce, rice vinegar, brown sugar, ginger, sesame oil, garlic, water chestnuts, carrots, green onions, and sesame seeds.
-
Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.) Divide soy mixture over top chicken.
-
Make sauce ( be sure to label bags first.) Mixing together- hoisin sauce, soy sauce, sesame oil, red pepper flakes and rice vinegar. Freeze..
-
Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don't worry if your chicken isn't all the way thawed. It can also cook from frozen, it might just take a little longer.)
-
Serve in washed & dried lettuce leaves with sauce.
Yum! I love p.F Changs but we don’t have one in my town! We always eat when we travel to see my parents. I’ll have to try the lettuce wraps!!
This looks really good. I’ve been looking for some new healthy recipes. Sometimes you just get tired of the same old thing and I believe my cooking has been kind of boring lately which is silly because I have all these amazing herbs growing in the garden. I’ve never been to a P.F. Changs – I don’t think we have them in Texas or at least not in my area. Thank you for the recipe going to try this weekend.
The recipe in the print section does not show ingredients, or directions.
Hi Kendra,
I just checked the post and it looks like all the information is in the recipe print out. Please let us know if you still don’t see it. Thanks 🙂
Excellent recipe. Made some for dinner tonight and some to freeze. I’m sure I’ll make it again.
Thank you Ruth!
I love the sound of this recipe, can’t wait to try it, especially since it is using the crockpot which I love to do since I work full time. Walking in the door after a long day to the smell of a cooked meal is a great feeling and reward after a long day. Thanks for the recipe
Patty
Is the parsely added in the marinade or just on top at the end? One of the photos actually looks like you added cilantro…did you?
Hi Heather,
Yes, I did use parsley in the marinade and at the end. I did not use cilantro. But you could if you wanted. 🙂