Ingredients
1 1/2 to 2 pounds skinless, boneless chicken thighs, trimmed of fat
1 medium carrot, diced (about 1/3 cup)
2 cloves garlic, minced
1/2 cup diced onion
1/2 cup soy sauce
2 tablespoons Vietnamese chili garlic sauce (such as Huy Fong), plus more for serving
1 tablespoon hoisin sauce, plus more for serving
2 tablespoons lemon juice, plus wedges for serving
Salt and pepper, to taste
1/2 cup thinly sliced then chopped yellow bell pepper
1/2 cup thinly sliced then chopped red onion
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 or 2 (depending on size) butter lettuce heads, leaves separated
Directions
Slice the thigh meat into 1/4 x 1-inch strips and put them in a lightly greased slow cooker. Stir in the carrot, garlic and onion.
In a small bowl, mix together the soy sauce, chili garlic sauce, hoisin sauce and lemon juice, then stir it into the chicken mixture. Season with salt and pepper and cook on low for 3 to 4 hours.
Meanwhile, in a medium bowl, toss the bell pepper and red onion with the rice wine vinegar and sesame oil and set aside to marinate in the refrigerator.
Serve the chicken spooned into the center of the lettuce leaves, topped with some of the bell pepper and red onion salad. Garnish with lemon wedges and serve drizzled with additional hoisin and chili garlic sauce.
Notes
From http://www.cooking.com/recipes-and-more/recipes/slow-cooker-chili-garlic-chicken-lettuce-cups-recipe Have not yet tried - found this one on the internet and marked it for future reference.
