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Easy Slow Cooker Teriyaki Chicken Lettuce Wraps

slow cooker teriyaki chicken lettuce wraps - featured image

A simple and healthy slow cooker recipe featuring tender teriyaki chicken served in fresh butter lettuce wraps, perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey (or maple syrup as a substitute)
  • 2 tablespoons rice vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced
  • 1/2 cup chopped water chestnuts (optional)
  • 1 head butter lettuce, washed and separated

Instructions

  1. Trim any excess fat from the chicken thighs and pat dry.
  2. In a mixing bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.
  3. Place chicken thighs at the bottom of the slow cooker and pour the teriyaki sauce evenly over the chicken. Sprinkle chopped water chestnuts on top if using.
  4. Cover and cook on low for 4 to 5 hours until the chicken is tender and shreds easily.
  5. Shred the chicken inside the slow cooker using two forks and mix gently with the sauce.
  6. While the chicken cooks, wash and separate butter lettuce leaves and pat dry.
  7. Spoon shredded chicken onto lettuce leaves, garnish with sliced green onions, and serve immediately.

Notes

Use chicken thighs for juiciness and tenderness; fresh garlic and ginger brighten the sauce. Avoid opening the slow cooker lid frequently to maintain cooking temperature. If sauce is too thin after shredding, remove chicken and reduce sauce on high heat for 15-20 minutes before mixing back. For gluten-free, substitute tamari for soy sauce. Optional: add sriracha or red pepper flakes for heat, or pineapple juice for a tropical twist.

Nutrition

Keywords: slow cooker, teriyaki chicken, lettuce wraps, healthy dinner, easy recipe, weeknight meal, gluten-free option