Crockpot Lettuce Wraps

Ingredients

1. 2 lbs boneless, skinless chicken breast (I used frozen)
2. black pepper, to taste
3. 1/3 cup low-sodium soy sauce
4. 1/4 cup honey
5. 1/4 cup tomato paste
6. 3 tbsp rice wine vinegar
7. 2 cloves garlic, minced
8. 1 tsp sesame oil
9. 1 tsp onion powder
10. 1 tsp sriracha hot chili sauce, optional
11. Add at serving time:

1/4 package rice vermicelli, softened in warm water and cut into smaller pieces with kitchen shears

1 can water chestnuts, chopped

1. 1/2 tbsp sesame seeds
2. 2 green onions, chopped for garnish
3. Lettuce for lettuce cups (I used butter lettuce)

Peanut Butter Dipping Sauce

1/2 cup smooth peanut butter

1 tsp rice wine vinegar

2 tsp soy sauce

2-3 tsp red sweet chili sauce

1-2 tsp sugar, to taste

Instructions

1. 1. Place the chicken in the slow cooker and season with black pepper.
2. 2. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder, and sriracha hot chili sauce if desired. Pour over chicken and cook on high 3-4 hours.
3. 3. Remove chicken, leaving any sauce in the slow cooker. Shred chicken with two forks (or use your Kitchen Aid with the batter attachment); set aside.
4. 4. Add softened noodles and chopped water chestnuts to remaining sauce in crockpot. Then return chicken and mix well.

5. Mix ingredients for Peanut Sauce and serve as a dipping sauce or add to lettuce cups before wrapping.

1. 5. Scoop desired amount of filling from crockpot into large lettuce leaves and top with sesame seeds and chopped green onions for garnish.
2. This could also be served over rice if you prefer that over the lettuce cups.