Crockpot Chicken Lettuce Wraps
red pepper flakes
freshly grated ginger
heads butter lettuce
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil and red pepper flakes. Set aside.
In a large frying pan, heat oil over medium heat. Add the ground chicken and cook until no longer pink.
Add the garlic, green onions, and ginger and cook for one additional minute.
Place the chicken mixture into the bottom of a slow cooker. Add the mushrooms and carrots and stir. Pour the sauce over the mixture.
Cover and cook on low for 3 hours.
Stir thoroughly before serving in butter lettuce leaves. Top with additional green onions and sesame seeds if desired.
Try sprinkling extra green onions or sesame seeds on top for extra crunch and flavor.