Slow Cooker Asian Chicken Lettuce Wraps

So I know that I've mentioned this before, but the way I create my recipes, is by looking at at LEAST 3 recipes of the meal I want to prepare, and basically take what I want from each recipes, and make my own hand crafted version of the ingredients I love!  That's the way I work!  And it works good for me!  I actually have a recipe of lettuce wraps on my blog HERE, but this version hit the spot for me.  Much more flavorable, and much easier!  Can I get a woot woot for crockpot meals?!?!?!?

I made these for dinner earlier in the week and my husband loved them!  So when I informed him I was in charge of the Appetizer for a progressive dinner this past Friday, I asked him what appetizer I should make, and he said "Is that even a question?!"  Ha Ha!  So of course Lettuce wraps is what I made!  And they were a hit!  The first time I made these, I used Romaine Lettuce.  And the second time I used these live Butter Leaves.  They both have their Pros and Cons.  I actually liked eating these with the Romaine Leaves because it gives a better crunch and holds the juices in better.  But they aren't soo pretty and sometimes they crack.  The Butter Leaves are just pretty, now aren't they?  They take good pictures and they are presentable.  But they are soft, no crunch and juice gets everywhere.  So you get to pick and choose for yourself.

Slow Cooker Asian Chicken Lettuce Wraps

Prep Time: 15 minutes

Cook Time: 3 hours

Yield: About 12 wraps, about 6 servings

Ingredients

• 1 tblsp olive oil
• 2 lbs ground chicken 
• 3 cloves garlic, minced
• 1  Zucchini, chopped small
• 1 red bell pepper, cored and finely chopped
• 1/2 cup finely chopped yellow onion
• 1/2 cup hoisin sauce
• 3 Tbsp soy sauce
• Salt and freshly ground black pepper
• 3 green onions, sliced
• 1 Tbsp rice vinegar
• 1 1/2 tsp sesame oil 
• Romaine Lettuce or Live Butter Leaves
• 1/4 chopped peanuts or Cashews

Directions

• Place oil and ground chicken in a large skillet and cook until browned.  Drain the fat and pour into a 5 - 7 quart slow cooker. Add zucchini, bell pepper, onion, and garlic back to the skillet and saute until softened, about 3-5 minutes.  Add to your crock pot and add in your hoisin sauce, soy sauce, rice vinegar, sesame oil, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat about  3 hours until chicken is tender.
• Stir in your green onions and cook until heated through 3 - 5 minutes.  Separate lettuce leaves and serve with chicken filling and add your peanuts.