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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.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 people
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.
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Shred carrots;set aside. Mince garlic and set aside.
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Cut chicken into strips; set aside. If using vegetarian crumbles, brown in 3-4 tablespoons of butter and set aside.
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Mix together olive oil, soy sauce, rice vinegar, brown sugar, ginger, sesame oil, garlic, water chestnuts, carrots, green onions, and sesame seeds.
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Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.) Divide soy mixture over top chicken.
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Make sauce ( be sure to label bags first.) Mixing together- hoisin sauce, soy sauce, sesame oil, red pepper flakes and rice vinegar. Freeze..
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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.)
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Serve in washed & dried lettuce leaves with sauce.