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.
Servings6
AuthorEmily Weeks, RDN, LD
Ingredients
2lb.ground chicken
1/3cupchicken brothif using ground chicken breast
½red bell pepperdiced
2tspminced garlic
1tspdried onion powder
½cuphoisin sauce
3Tbsp.soy sauce
1/8tspground black pepper
1can water chestnutsdrained and diced
2cupscooked brown rice
1bunch green onionssliced
1head iceberg lettuceshredded
18medium corn tortillas
Instructions
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.
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.
Just before serving, stir in the water chestnuts and rice.
To serve, add chicken mixture to corn tortilla and top with green onions and lettuce.