That being said, I’m not ready to retire my crockpot for the season. I’ve mentioned here before my love of the A Year of Crockpotting blog. You can pretty much find everything you’re looking for when it comes to creative crockpotting on Stephanie’s site.
She has even put together a recent round up of all her “low fat, low cal” crock pot recipes. The Chicken Lettuce Wraps caught my eye, different and easy, perfect for a Friday night. The original recipe called for chicken breasts cut into tiny pieces. I opted for two pounds ground chicken. I also took the suggestions of the author and added water chestnuts and chopped scallions. And, finally, I topped the chicken with the Wasabi Mayo Sauce that I use for the Asparagus dip. (Yes, I realize the added mayo is not that low fat. Omit if you’re really watching it.) Plum sauce works nicely as a topping too.
–5 chopped cloves of garlic
–1/2 chopped onion
–1/4 cup soy sauce
–1/4 cup white wine
–1/2 t ginger
–dash of allspice (or a dash each of cloves, cinnamon and black pepper)
–2 T balsamic vinegar (I used white balsamic vinegar) I’m sure rice wine vinegar would be good too)
1/2 can water chestnuts, chopped
2 scallions, sliced thin
2 heads of leafy lettuce, romaine works well.
Place ground chicken on the bottom of the crockpot. Add onions and garlic on top of meat. Mix the rest of the ingredient up to water chestnuts and pour over meat.
The original recipe recommends cooking on high for 4 to 6 hours or low 8 to 10. My version took 2 hours tops. I started it on high and then in 1 hour stirred it to break up the meat. I noticed it was cooking very fast so I switched the setting to low. One more hour and it was done. This is not a recipe you can start in the morning and come home to at night.
Toss in your water chestnuts and scallions at the end. Serve in big lettuce leaves.
I have to warn you, this is extremely messy. Today I had leftovers and served it as a salad. I want to explore some kind of Asian wrap for next time. Any suggestions?