Posted by Ruth Soukup | Freezer Friendly Recipes, Main Course Recipes, Our Most Popular Recipes, Vegetarian-Friendly Recipes | 8
My husband and I are both big fans of P.F. Changs–especially their yummy lettuce wraps! Luckily for our wallet, the closest one is about 45 minutes away!
I thought it would be fun to see if we could recreate one of our favorite treats at home, but to be perfectly honest, I was a little nervous about how these crockpot chicken lettuce wraps would turn out, but they were a HUGE hit. Chicken in the crockpot can get very dry, especially when it is cut into smaller pieces. I used boneless skinless thigh meat rather than breast meat because it has a lot more fat, which helped keep the meat nice and moist. I also made a vegetarian version with protein crumbles for me. The whole family gave it a 10, and my dad and stepmom, who happened to be in town, couldn’t get enough!
To make it as part of afreezer cooking day, just split thechicken & sauce into multiple bags, then throw it right into the freezer! Making it ahead of time is not necessary, though, as it is equally delicious just marinated in the fridge for 30 minutes.
Here is what you need:
3-4 pounds skinless, boneless chicken thighs or 1 package vegetarian crumbles 3-4 tablespoons butter (optional) 1/4 cup chopped parsley 3/4 cup olive oil 1/3 cup soy sauce 1/3 cup rice vinegar 2 tablespoons brown sugar 1 tablespoon freeze dried or fresh grated ginger 2 tablespoons sesame oil 4 cloves garlic, minced 1 can water chestnuts, chopped 3 carrots, shredded 1/2 cup green onions, chopped 2 tablespoons sesame seeds 1 head iceberg lettuce (cooking day only) Sauce 4 tablespoons hoisin sauce 6 tablespoons soy sauce 2 teaspoons sesame oil 1 teaspoon red pepper flakes 1 teaspoon rice vinegar
Step 1: Chop green onions, and parsley;set aside. Chop water chestnuts and set aside.
Step 2: Shred carrots ;set aside. Mince garlic and set aside.
Step 3: Cut chicken into strips; set aside. If using vegetarian crumbles, brown in 3-4 tablespoons of butter and set aside.
Step 4: Mix together olive oil, soy sauce, rice vinegar, brown sugar, ginger, sesame oil, garlic, water chestnuts, carrots, green onions, and sesame seeds.
Step 5: Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.) Divide soy mixture over top chicken.
Step 6: Make sauce ( be sure to label bags first.) Mixing together- hoisin sauce, soy sauce, sesame oil, red pepper flakes and rice vinegar. Freeze.
Step 7: Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)
Step 8: Serve in washed & dried lettuce leaves with sauce.
Easy Crockpot Lettuce Wraps
This super easy crockpot meal is full of flavor and comes together so fast! It is sure to be a new family favorite.
Course Main Course
Cuisine Asian
Keyword Easy Crockpot Lettuce Wraps
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 people
Ingredients
- 3-4 lbs skinless boneless chicken thighs or 1 package vegetarian crumbles
- 3-4 tablespoons butter optional
- 1/4 cup chopped parsley
- 3/4 cup olive oil
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon freeze dried or fresh grated ginger
- 2 tablespoons sesame oil
- 4 cloves garlic minced
- 1 can water chestnuts chopped
- 3 carrots shredded
- 1/2 cup green onions chopped
- 2 tablespoons sesame seeds
- 1 head iceberg lettuce cooking day only
- Sauce:
- 4 tablespoons hoisin sauce
- 6 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon red pepper flakes
- 1 teaspoon rice vinegar
Instructions
Chop green onions, and parsley;set aside. Chop water chestnuts and set aside.
Shred carrots;set aside. Mince garlic and set aside.
Cut chicken into strips; set aside. If using vegetarian crumbles, brown in 3-4 tablespoons of butter and set aside.
Mix together olive oil, soy sauce, rice vinegar, brown sugar, ginger, sesame oil, garlic, water chestnuts, carrots, green onions, and sesame seeds.
Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.) Divide soy mixture over top chicken.
Make sauce ( be sure to label bags first.) Mixing together- hoisin sauce, soy sauce, sesame oil, red pepper flakes and rice vinegar. Freeze..
Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don't worry if your chicken isn't all the way thawed. It can also cook from frozen, it might just take a little longer.)
Serve in washed & dried lettuce leaves with sauce.
- Bio
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Ruth Soukup
Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
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