2 lbs ground chicken
2 cups brown rice, cooked
2 heads iceberg lettuce
1 red bell pepper, finely chopped
2/3 cup yellow onion, finely chopped
1 can sliced water chestnuts
1/2 cup hoisin sauce
4 TBS low sodium soy sauce
2 TBS sesame oil
1 TBS rice vinegar
1/2 TBS garlic powder
Salt and pepper to taste
Cook rice according to directions on bag.
In a skillet, cook ground chicken with garlic powder, salt, and pepper on medium high heat. Cook and stir until no pink remains. Drain oil and pour chicken into slow cooker.
Add all other ingredients except rice to the slow cooker. Cover and heat on a low setting for 3 hours.
When done, mix in rice and allow to heat up for about 5 minutes.
I rinse my lettuce and refrigerate it for 15 minutes to get it crispy, but this optional! Then separate leaves and fill with chicken mixture. Enjoy!