Ingredients
Preparation
Place the ground chicken and garlic in a large microwave-safe bowl.
Microwave the mixture for about 5 to 6 minutes, stirring occasionally, until the chicken is no longer pink. Drain off the liquid and pour the mixture into a 5 to 7-quart slow cooker.
Add the bell pepper, onion, hoisin sauce, soy sauce, ½ teaspoon of salt, and ½ teaspoon of pepper, then toss the mixture.
Cover and cook on Low heat for 2 to 3 hours until the chicken is tender.
Stir in the water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, then cook for 3 to 5 minutes until heated.
Season with additional salt, as desired. Separate the iceberg lettuce leaves, then serve with the chicken filling. Enjoy!
