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Slow Cooker Asian Chicken Wraps
Ingredients
2
lbs
ground chicken
3
cloves
garlic
minced
1
red bell pepper
finely chopped
1/2
cup
yellow onion
finely chopped
1/2
cup
hoisin sauce
2
Tbsp
soy sauce
1/2
tsp
salt
1/2
tsp
pepper
1
8oz can sliced water chestnuts, drained & rinsed
1 1/2
cups
cooked brown rice
3
green onions
sliced
1
Tbsp
rice vinegar
1 1/2
tsp
sesame oil
Romaine lettuce or wraps
Instructions
In a skillet, cook ground chicken and garlic until no longer pink, drain liquid and set aside to let cool.
Add green pepper, onion, hoisin sauce, soy sauce, salt and pepper into gallon-sized freezer bag. Add chicken once cooled and mix around.
Zip close & place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 2-3 hours.
Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil. Cook for additional 5 minutes.
Serve wrapped with Romaine lettuce, taco shells or wraps