You will never need to order takeout with this tasty recipe in your repertoire. This works equally well as a dinner or as an appetizer to take to a party.
SLOW COOKER SIZE: MEDIUM
4 tablespoons olive oil
2 pounds ground chicken
½ cup finely chopped onion
3 scallions, white and green parts chopped
4 garlic cloves, chopped
1 (8-ounce) can water chestnuts, whole or sliced, drained and diced
1 red bell pepper, cored, seeded, and diced
5 tablespoons soy sauce
1 teaspoon sriracha
2 tablespoons creamy-style peanut butter (100% natural, with no added salt, sugar, or palm oil)
2 tablespoons white wine vinegar
2 teaspoons sesame oil
1 head iceberg lettuce or butter lettuce leaves
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2.Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook until browned, breaking up the meat as it cooks, 8 to 10 minutes. Place the browned chicken in the slow cooker.
3.Add the remaining tablespoon olive oil to the skillet. Add the onion and scallions and cook, stirring frequently, for 2 to 3 minutes. Add the garlic and cook for 1 minute more. Pour into the slow cooker along with the water chestnuts and diced red pepper.
4.In a small bowl, combine the soy sauce, sriracha, peanut butter, vinegar, and sesame oil. Stir into slow cooker and blend well. Cover and cook on Low for 2 to 3 hours.
5.Spoon the chicken mixture into a serving bowl. To assemble the lettuce wraps, diners can spoon the warm chicken mixture into the center of a lettuce leaf and then fold the lettuce loosely over the chicken.
PER SERVING: 393 CALORIES ★ FAT 26 G (60%) ★ NET CARBS 8 G (8%) ★ PROTEIN 31 G
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