Crockpot Teriyaki Chicken Lettuce Wraps

Here's what you need


1 pound chicken breasts

1 onion, diced

1 cup teriyaki sauce or marinade

2 tablespoons sweet chili sauce

1/3 cup soy sauce

juice of 1 lime

1 clove garlic, minced

2 teaspoons minced ginger

salt and pepper to taste

2 tablespoons cornstarch 

1/4 cup water 

1 head boston bib lettuce 

6 ounces vermicelli rice noodles, cooked according to package directions and drained

1 tablespoon sesame seeds

chopped cilantro and sriracha to taste


Here's what you do


Place the chicken and onions in the bottom of your Crockpot or slow cooker. In a small bowl, whisk together the teriyaki sauce, sweet chili sauce, soy sauce, lime juice, garlic and ginger. Season with salt and pepper. Pour the marinade over the chicken, being sure to cover as much of the chicken as possible. Cook on high for 4 to 5 hours or low for 8 hours. 


Remove the chicken to a large plate and shred with two forks. In a small bowl, whisk together the cornstarch and water until completely smooth. Add the cornstarch to the remaining sauce in the Crockpot. Add in the chicken and stir to coat. Continue to cook on high for 30 minutes until thickened. Keep warm until ready to serve. 


Rinse the lettuce and remove the heartier leaves. Add a small forkful of rice noodles to each leaf then top with a few tablespoons of chicken. Sprinkle with sesame seeds and cilantro, and squirt on sriracha as desired.