(Weight Watchers Friendly Crock Pot Cooking Day 201 – Slow Cooker Asian Lettuce Wraps)
These yummy slow cooker Asian lettuce wraps were on my list of recipes to try but Peter beat me to it…
If you’ve never had Asian Chicken Lettuce Wraps, you may want to consider this easy version that is prepared in the slow cooker.
Something I really enjoy is that there is little to do once the chicken is cooked because everyone gets to prepare their own wraps before eating. It’s really reminiscent of eating tacos – which I also love!
This recipe uses ground chicken and has a relatively short cook time compared with some other slow cooker recipes. You’ll want to make this on a day when you are around to keep an eye on it.
The Skinny on Slow Cooker Asian Chicken Lettuce Wraps
It will need to cook on LOW for no more than 3 hours to prevent the chicken from drying out.
The recipe also recommended combining the ground chicken and minced garlic in a bowl then microwaving for a few minutes. If the chicken is pre-cooked enough to be broken into coarse crumbles, then it holds up better during cooking and won’t become grainy.
I opted to use my Ninja and pre-cook the chicken and garlic using the Stove-top LOW setting for a few minutes, instead of microwaving it. I figured it’s one less dish to wash and would allow me to take advantage of my Ninja’s cooking versatility.
For my version, I substituted Bragg’s Liquid Amino’s for the soy sauce and I used Uncle Ben’s ready rice pouch with whole grain brown rice in stead of cooking it myself.
According to my calculations, each generous serving of slow cooker chicken wraps has about 534 calories and 13* Weight Watchers Points Plus.
I think you could very easily get 8 good-size portions with this recipe since the 6 servings suggested by the original recipe makes very full wraps. Increasing the number of servings to 8 reduces the calories per serving to 399 with 10* Points Plus.
- 2 pounds ground chicken
- 4 teaspoons minced garlic
- 1 red bell pepper, cored and finely chopped
- ½ cup hoisin sauce
- 2 tablespoons soy sauce
- Salt and pepper
- 1 (8-ounce) can sliced water chestnuts, rinsed and chopped
- 1 cup cooked rice
- 3 scallions, sliced thin
- 2 heads Bibb lettuce
- Microwave ground chicken and garlic in bowl, stirring occasionally, until chicken is no longer pink, about 5 minutes. Drain off liquid and transfer mixture to slow cooker.
- Stir in bell pepper, hoisin sauce, soy sauce, ½ teaspoon salt and ½ teaspoon pepper. Cover and cook until chicken is tender, 2 to 3 hours on LOW.
- Stir in water chestnuts and rice and cover until thoroughly heated, about 5 minutes.
- Stir in scallions and add salt and pepper to taste.
- Separate and wash Bibb lettuce leaves, then pat dry.
- Serve chicken filling with lettuce leaves.
I think you could very easily get 8 good-size portions with this recipe, since the 6 servings suggested by the original recipe makes very full wraps. Increasing the number of servings to 8 reduces the calories per serving to 399 with 10* Points Plus.
*PointsPlus® for slow cooker Asian chicken lettuce wraps calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
Recipe adapted from Slow Cooker Revolution Volume 2: The Easy-Prep Edition from America’s Test Kitchen.
If you like this super-easy recipe for slow cooker Asian chicken lettuce wraps, you might want to try:
Slow Cooker Thai Beef
Crock Pot Salmon Fillets with Asian-Style Vegetables
3-Ingredient Crock Pot Salsa Beef