Slow Cooker Chicken Lettuce Wraps

My kids love this meal! The diced ingredients get rid of the textural issue they normally have with vegetables, while still being packed with flavor and nutrition! This recipe is very forgiving; I've made the chicken on the side for vegetarians, substituted cashews for peanuts, and used more or less of an ingredient depending on what I have in the fridge.

• Preparation Time: 30 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 30 mins
• Calories: 271 Calories

Ingredients

• 2 tablespoons honey
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 green bell pepper, diced
• 2 cups cooked brown rice
• 1 large red onion, diced
• ½ teaspoon ginger
• 1 cup diced fresh mushrooms
• 4 chicken breasts, cut into tiny pieces
• 1 (8 ounce) can diced water chestnuts
• ¼ cup salted peanuts, or to taste
• ¼ cup teriyaki marinade (such as Kikkoman®)
• ¼ cup teriyaki sauce (such as Soy Vay®)
• 10 leaves Bibb or head lettuce leaves
• ¼ cup spicy peanut sauce (such as San-J®
• ¼ cup ginger dressing, or more to taste

Recipe Instructions

Step 1

Combine chicken, mushrooms, water chestnuts, green bell pepper, red bell pepper, onion, ginger, peanuts, teriyaki marinade, teriyaki sauce, olive oil, and honey in a slow cooker. Cook on High until heated through and chicken is no pink, 3 to 4 hours.

Step 2

Serve chicken mixture on lettuce leaves with a couple of spoonfuls brown rice and drizzled with peanut sauce and ginger dressing.