Slow Cooker Asian Chicken Tacos

Savory and full of flavor, these Asian chicken tacos are made in the slow cooker and are packed with water chestnuts, brown rice, and topped with crunchy lettuce and green onion.  

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Hi friends and Happy Friday! Hopping on the blog real quick to share an easy slow cooker recipe. It’s been pretty chilly here in Texas this week (and by chilly I mean in the 40’s and 50’s, ha!). When it’s chilly, I prefer warm weeknight meals.

I love going to an Asian restaurant and ordering chicken lettuce wraps — my favorite are at Pei Wei! Fun fact – I worked at Pei Wei for three years during college. It was actually an enjoyable job. I loved smelling the food cooking (I never got sick of it) and time went by quickly at a restaurant job.

Anyway, their lettuce wraps were always amazing. They came with little lettuce boats and topped with crunchy water chestnuts. Today’s recipe is a take on these, made in the crock pot for convenience and wrapped in a corn tortilla.

It’s simply ground chicken (not chicken breast– too dry) that’s been browned in a skillet, combined with red bell pepper, onion powder, soy sauce and hoisin, and a little garlic for 3 hours. Then to serve, you add in cooked brown rice and water chestnuts. Wrap it all in a corn tortilla and top with green onions and crunchy iceberg lettuce!

Here’s the recipe for Slow Cooker Asian Chicken Tacos:

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Slow Cooker Asian Chicken Tacos

Savory and full of flavor, these Asian chicken tacos are made in the slow cooker and are packed with water chestnuts, brown rice, and topped with crunchy lettuce and green onion.  

Servings 6

Author Emily Weeks, RDN, LD

Ingredients

• 2 lb. ground chicken
• 1/3 cup chicken broth if using ground chicken breast
• ½ red bell pepper diced
• 2 tsp minced garlic
• 1 tsp dried onion powder
• ½ cup hoisin sauce
• 3 Tbsp. soy sauce
• 1/8 tsp ground black pepper
• 1 can water chestnuts drained and diced
• 2 cups cooked brown rice
• 1 bunch green onions sliced
• 1 head iceberg lettuce shredded
• 18 medium corn tortillas

Instructions

1. Heat a large skillet over medium heat. Add the ground chicken. Cook until heated through, crumble into small pieces. Add to a large slow cooker. If using ground chicken breast, add 1/3 cup chicken broth.
2. To the slow cooker add the red bell pepper, garlic, hoisin, soy sauce, and black pepper. Stir to combine. Cook on low heat for 3 hours.
3. Just before serving, stir in the water chestnuts and rice.
4. To serve, add chicken mixture to corn tortilla and top with green onions and lettuce.

Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!