Monday, July 24, 2017

Crockpot Teriyaki Chicken Lettuce Wraps


I have your new favorite dinner recipe, right here!


There's no oven involved (but we do get to break out our slow cookers!), every bite is packed with flavor and texture, and this recipe is so super simple! It's a win/win/win.


These Crockpot Teriyaki Chicken Lettuce Wraps are bursting with sweet. sour, and spicy Asian flavors. It's like drippy teriyaki chicken meets fresh and crunchy spring rolls, all tucked together in a piece of fresh, tender bib lettuce. They are light yet satisfying - a perfect summer meal or appetizer! Let's walk through it all...


It all starts with the most unbelievable teriyaki chicken, which we whip up with very little thought thanks to our Crockpots. It starts with chicken breasts and chopped onions layered in the bottom of the pot, doused in an amazing teriyaki marinade. The marinade is quite simple and packed with tasty ingredients you probably already have on hand - teriyaki sauce, soy sauce, sweet chili sauce, lime juice, garlic and ginger. After 4 to 5 hours cooking on high, we simply shred up the chicken, thicken the sauce with a bit of cornstarch, and pile it high on our wraps!


Besides the lettuce, I love adding a handful of vermicelli rice noodles to each leaf of lettuce. The rice noodles soak up the glorious sauce from the chicken and give the whole dish a little more oomph. To finish up, we just need a few simple fixin's. I'm partial to cilantro leaves, sesame seeds, and a squirt or two of sriracha.


Now, this dish...sure, it's a little messy. Your fingers are going to get sticky and you may get teriyaki sauce all over your face. But trust me - for a dish this delicious, it's worth it!


Here's what you need for Crockpot Teriyaki Chicken Lettuce Wraps* (Print Recipe!)

1 pound chicken breasts
1 onion, diced
1 cup teriyaki sauce or marinade
2 tablespoons sweet chili sauce
1/3 cup soy sauce
juice of 1 lime
1 clove garlic, minced
2 teaspoons minced ginger
salt and pepper to taste
2 tablespoons cornstarch
1/4 cup water
1 head boston bib lettuce
6 ounces vermicelli rice noodles, cooked according to package directions and drained
1 tablespoon sesame seeds
chopped cilantro and sriracha to taste

Here's what you do

Place the chicken and onions in the bottom of your Crockpot or slow cooker. In a small bowl, whisk together the teriyaki sauce, sweet chili sauce, soy sauce, lime juice, garlic and ginger. Season with salt and pepper. Pour the marinade over the chicken, being sure to cover as much of the chicken as possible. Cook on high for 4 to 5 hours or low for 8 hours.

Remove the chicken to a large plate and shred with two forks. In a small bowl, whisk together the cornstarch and water until completely smooth. Add the cornstarch to the remaining sauce in the Crockpot. Add in the chicken and stir to coat. Continue to cook on high for 30 minutes until thickened. Keep warm until ready to serve.

Rinse the lettuce and remove the heartier leaves. Add a small forkful of rice noodles to each leaf then top with a few tablespoons of chicken. Sprinkle with sesame seeds and cilantro, and squirt on sriracha as desired.

*Gas Stove Girl Original Recipe

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