• Hands-on Time

    20 min

  • Total Time

    6-8 hrs

  • Difficulty

    Not Too Trick

  • Servings


Take me to the recipe

Slow Cooker Asian Lettuce Wraps


For the Fillings & Sauce

  • 1 1/2 cups mushrooms, finely diced
  • 1 cup water chestnuts, finely diced
  • 2 boneless, skinless chicken breasts, finely diced
  • 1 teaspoon fresh ginger, peeled and minced
  • 2 teaspoons minced garlic
  • 3 tablespoons cornstarch
  • 4 tablespoons brown sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon ketchup
  • 4 tablespoons low sodium soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sesame oil


  • 1 large or two small heads of butter lettuce, leaves separated, rinsed and patted dry
  • 2 cups cooked brown rice, hot
  • 2 green onions, white and light green parts finely chopped (optional)
  • 1/8 cup cilantro leaves, chopped (optional)
  • Bottled low sodium soy sauce (optional)
  • Bottled hoisin sauce (optional)
  • Bottled Sriracha (optional)
  • Chow mein noodles (optional)


For the Fillings & Sauce

Place mushrooms, water chestnuts, chicken, ginger and garlic in the bottom of a slow cooker.

In a small bowl, combine cornstarch and brown sugar.

Add water in a slow stream to prevent the cornstarch from clumping.

Stir in lemon juice, ketchup, rice wine vinegar, and soy sauce and mix until well combined.

Pour sauce on top of chicken mixture in slow cooker. Toss to coat.

Place lid on slow cooker and turn to low heat for 6 to 8 hours (or on high for 4 to six hours).

Just before serving, stir sesame oil into the chicken mixture. Transfer filling mixture to a serving plate along with lettuce leaves, brown rice and additional toppings of your choice.

Serve family style allowing everyone to create their own lettuce wraps at the table.