Slow Cooker Thai Chicken Lettuce Wraps are a year-round favorite that is as easy to make as they are delicious to eat!
Another recipe update for you! This one is from 2014, and I’m so excited to breathe some life into it today!
Hello everyone! I don’t know about most of you out there, but I love the crockpot, ESPECIALLY in the summer when you don’t want to heat the house with the oven. But also, in the fall/winter, when I want homey, comforting meals, I love that this recipe uses the slow cooker, so it feels like a fall recipe, but the flavors are refreshing, cool, and crisp, like summer. For those of us who can’t decide whether to commit to pumpkin spice lattes or keep sipping our margaritas in late summer/early fall, this recipe is perfect!
As always, enjoy, and let me know if you try this! I love to read how you guys make my recipes your own in the comments!
How to Make Slow Cooker Thai Chicken Lettuce Wraps
*This is a how-to section with visuals. For the printable recipe card, scroll to the bottom of the post.
Super, super easy. Blend your sauce. Chop your veggies. Combine both with the chicken and let the slow cooker do its things. It’s done once you can shred the meat easily with a fork. Then, build your lettuce wraps!
Ingredient Swaps and Substitutions
- Chicken Broth – swap with vegetable broth, low sodium-versions optional.
- Coconut Milk Lite – You can use full-fat coconut milk. I don’t recommend boxed as it’s jut not as flavorful as from the can. But, if it’s all you have on hand, you can try it!
- Honey – brown rice syrup or maple syrup can be substituted.
- Peanut Butter – Cashew butter or almond butter can be substituted, but it will change the final flavor.
- Sirracha – omit or decrease for less spicy.
- Fish Sauce – or Oyster sauce
- Coconut aminos – or Braggs aminos or soy sauce
- Minced Garlic – do not omit. I keep freeze-dried garlic on hand at all times in case I ever run out fresh.
- Cilantro – do not omit
- Jalapenos – optional, or sub poblanos for less spicy
- Yellow onion – or white onion, do not omit.
- Bell Pepper – optional for flavor. I used red, but you could use another color in a pinch!
- Cilantro – do not omit, do not substitute.
- Chicken Tenders – or boneless chicken thighs or breasts will work. I prefer a leaner cut of meat in the lettuce wraps, like breasts, but the recipe will work with thighs, too.
Toppings – all optional and modifiable
- Butter lettuce – or any other kind of lettuce you can make wraps with. Living lettuce is another excellent option!
- Shredded cabbage – I used purple for a pop of color, but you can use red or green for a nice crunch. Pre-shredded is great!
- Shredded carrots – for crunch, flavor, and color. Feel free to use pre-shredded carrots here too!
- Cashews or peanuts – or omit or use sesame seeds as a garnish
- Avocado – optional!
How to Store and Freeze
To Store: Once cooked, let cool completely in the fridge. Store in an airtight container for up to five days. I recommend saving the meat and lettuce wrap ingredients separately. Build wraps right before you plan to eat the meal!
To Freeze: Once cooked, let cool completely in the fridge. Freeze meat in a freezer-safe container for up to 3 months. Freeze broth separately. Remember, the liquid expands when frozen, so only fill the broth container 1/2 of the way. Defrost chicken and broth under refrigeration, add some broth to chicken (how much will vary depending on how juicy you like your meat), and reheat to 165F in the microwave. Do not freeze wrap or topping ingredients. Add from fresh later.
You May Also Like:
- Thai Green Curry Turkey Burgers
- Barbecue Pulled Pork Lettuce Wraps
- 20-Minute Spicy Asian Chicken Lettuce Wraps
Slow Cooker Thai Chicken Lettuce Wraps
- Blender or Food Processor
- Combine all ingredients for sauce in a food processor or blender, or mix by hand until smooth. (If you mix by hand, be sure to chop your cilantro to very fine and use pre-minced garlic.)1 cup chicken broth, 1 can coconut milk lite, 1 tbsp honey, 1/3 cup peanut butter, 2 tbsp sriracha, 1/4 cup coconut aminos, 1 tbsp fish sauce, 2 tbsp minced garlic, 1/4 cup cilantro
- Turn the crockpot on low for 7-8 hours or on high for 4-6 hours. I used low, but do whatever time allows for you! Add all your chicken and veggies, then pour the sauce over the top. Make sure the sauce covers the bottom of the crockpot.1/3 cup jalapenos, 1/2 large yellow onion, 1 red bell pepper, 1/4 cup cilantro, 2lbs chicken breast
- Chicken is done when it can easily fall apart and is cooked all the way through.
- Serve over lettuce cups with any desired toppings. We filled ours with Thai chicken, shredded cabbage, shredded carrots, crushed cashews, and sliced avocado.1 head of butter lettuce, 1 cup shredded cabbage, 1 cup shredded carrots, 1/2 cup cashews or peanuts, 1 avocado