Yes, you read that correctly! Asian Chicken in the crock pot! Lettuce Wraps are one of my favorite things and Cheesecake Factory serves them with these yummy fresh veggies and trio of sauces so today I am giving you the weeknight version! Still the fresh yummy veggies, just a really quick, no mess, no fuss chicken. You could always grill this chicken and really boost the flavor, but when short on prep time this worked great! If you blink you may miss the directions!!
Crock pot Asian Chicken
boneless/skinless chicken breast
1 cup SOY VAY Island Teriyaki*
dump in crock and set on high for 4 hrs or low 6-8 depending on the time you have* (I started mine at lunchtime so I did high, it worked perfect)
Shred chicken with 2 forks and set aside
*Island Teriyaki is now available at Wally and Food Lion (used to only be able to find it at Trader Joe’s!)
I am obsessed with Peanut Sauce and this random combo I came up with yesterday was AWESOME! Not too much peanut butter, a little kick and some acidity for a little tang! I made this after I got the chicken going and put in fridge so all the flavors could come together.
Peanut Dipping Sauce
3 T Island Teriyaki
1 T peanut butter
1 T rice wine vinegar
2 t Sriracha
Wisk all ingredients together. ENJOY!
Asian Marinated Cucumbers:
English cucumber, sliced thin
1/4 cup Island Teriyaki
1 1/2 T rice wine vinegar
I also used:
Water Chestnuts, diced
Lettuce for wrapping all the goodies in!
Enjoy!! Mama Bird