Slow Cooker Thai Chicken Lettuce Wraps

Slow Cooker Thai Chicken Lettuce Wraps are a year-round favorite that is as easy to make as they are delicious to eat!

Course Dinner

Cuisine Asian, Thai

Keyword Slow Cooker Thai Chicken, Thai Chicken, Thai Chicken Lettuce Wraps

Prep Time 10

Cook Time 7

Total Time 7 10

Servings servings

Calories 298kcal

Author Kelli Shallal MPH RD

Equipment

Slow Cooker
Blender or Food Processor

Ingredients

Sauce

1 cup chicken broth
1 can coconut milk lite
1 tablespoon honey
⅓ cup peanut butter natural, smooth (sub cashew butter for peanut free)
2 tablespoons sriracha
¼ cup coconut aminos
1 tablespoon fish sauce
2 tablespoons minced garlic (or one clove fresh)
¼ cup cilantro fresh (chopped if blending by hand)

Crockpot

⅓ cup jalapenos chopped
½ large yellow onion chopped
1 red bell pepper chopped
¼ cup cilantro fresh, chopped
2 lbs chicken breast

Toppings/Serving

1 head butter lettuce
1 cup shredded cabbage
1 cup shredded carrots
½ cup cashews or peanuts
1 avocado

Instructions

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 tablespoon honey, ⅓ cup peanut butter, 2 tablespoons sriracha , ¼ cup coconut aminos, 1 tablespoon fish sauce, 2 tablespoons minced garlic, ¼ 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.
⅓ cup jalapenos, ½ large yellow onion, 1 red bell pepper, ¼ cup cilantro, 2 lbs 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 butter lettuce, 1 cup shredded cabbage, 1 cup shredded carrots, ½ cup cashews or peanuts, 1 avocado

Notes

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 ½ 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.

Nutrition