Slow Cooker Korean Chicken Lettuce Wraps start with a few ingredients in the slow cooker, then served in lettuce wraps with a Spicy Korean Mayo!
- 1 onion diced
- 1 to 1 1/2 pounds boneless, skinless chicken breasts
- 2/3 cup soy sauce
- 1/3 cup Gochujang Chili Paste (Asian section of grocery store)
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons garlic paste or fresh minced garlic
- 1 1/2 tablespoons ginger paste or fresh minced ginger
- 1 tablespoon sesame oil or vegetable oil
- 1 head Boston lettuce
- 10 ounce bag cole slaw or broccoli slaw
- Optional: sesame seeds and green onions for garnish
- 3/4 cup mayo or light mayo
- 1 to 2 tablespoons Gochujang Chili Paste
- 1 tablespoon soy sauce
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Put the diced onions in the slow cooker and place the chicken breasts on top of the onions.
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Whisk together the soy sauce, Gochujang Chili Paste, garlic, ginger, honey, and oil together in a bowl until evenly mixed. Pour over top of the chicken and onions.
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Turn the slow cooker on low for 6 to 8 hours.
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Shred with two forks right in the slow cooker.
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Let the chicken come to room temp and serve in the lettuce wraps. Top each with the slaw and Spicy Korean Mayo. Garnish with sesame seeds and green onions if desired.
Note: If you have leftover chicken, it is very good served over rice or cauliflower rice with Spicy Korean Mayo.
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Mix all ingredients together in a bowl and serve drizzled over the Korean Chicken Lettuce Wraps.