Saucy Crock-Pot Chicken Salad Lettuce Wraps

Saucy Crock-Pot Chicken Salad Lettuce Wraps

If you are looking for quick and easy lean recipes with tons of flavor to start off your new year, then you will love these saucy crock-pot chicken salad lettuce wraps!

Simply fill the crock-pot with plump chicken, granny smith apples, onions, garlic and bacon, slow cook for 5 to 6 hours, until the chicken is fall off the bone tender in a rich smokey broth. The chicken is shredded and topped with a tangy dressing and topped with green onions, sweet mini pepper slices, pickles and sprinkled with dried crushed red pepper for extra kick.

It’s a new year and everyone is trying find ways to cut back and lighten things up after indulging over the holidays. Me? I’m just sitting around wondering how the holidays were different from any other time of year? I always overindulged, so I welcome recipes like this one.

These saucy crock-pot chicken salad lettuce wraps are light lean and a tasty way to spice up your next lunch or dinner. Using the crock-pot, they come together quickly and you can lose the bread and the extra calories. They are a great way to please anyone whether they are on a low-carb diet or not. 

 

These saucy crock-pot chicken salad lettuce wraps are light lean and a tasty way to spice up your next lunch. They come together quickly and are delicious!

How To Make Saucy Crock-Pot Chicken Salad Lettuce Wraps

First, add the whole chicken, ⅓ cup vinegar, and ½ cup water into the crock-pot. Season the chicken with salt and pepper, to taste. Next, add the onion, apple, garlic and place the strips of bacon over the top.

These saucy crock-pot chicken salad lettuce wraps are light lean and a tasty way to spice up your next lunch. They come together quickly and are delicious!

Cover and cook on LOW 5 to 6 hours or until the chicken is tender, done and pulls from the bone.

These saucy crock-pot chicken salad lettuce wraps are light lean and a tasty way to spice up your next lunch. They come together quickly and are delicious!

Carefully remove the chicken from the crock-pot and allow it to cool.

At this point the chicken may be so tender it falls apart as you take it out. Use caution and watch out for spattering juice!

These saucy crock-pot chicken salad lettuce wraps are light lean and a tasty way to spice up your next lunch. They come together quickly and are delicious!

When the chicken is cool enough to touch, remove the meat from the bones and discard the skin and bones; shred the chicken.

Using a fine wire sieve, carefully pour the cooking liquid through it into a large measuring cup; discard solids. Let the cooking liquid stand for about 10-minutes. You should see the fat separate into a glossy layer over the top of the cooking liquid. Skim the fat. Reserve about a ⅓ cup of the cooking liquid. Pour the remaining cooking liquid onto the shredded chicken and toss.

These saucy crock-pot chicken salad lettuce wraps are light lean and a tasty way to spice up your next lunch. They come together quickly and are delicious!

In a small bowl, whisk together mayonnaise, cayenne pepper, the reserved ⅓ cup cooking liquid, and remaining 1 ½ teaspoons vinegar; season with salt and pepper, to taste.

Assemble the lettuce cups, by spooning some of the shredded chicken into lettuce leaves and drizzle with the sauce. 

Add toppings and enjoy!

These saucy crock-pot chicken salad lettuce wraps are light lean and a tasty way to spice up your next lunch. They come together quickly and are delicious!

As you can see by the photo of David walking towards the door, we put this chicken in the crock-pot one morning and then left for work. When we returned, the chicken was done and it only took me minutes to complete the recipe.

We both loved these Saucy Crock-Pot Chicken Salad Lettuce Wraps. There were a lot of different pops of flavor. The chicken is slightly smokey from the bacon, the sauce is tangy and then you get hits of spice and sweetness from the pickles. The flavors are amazing together!

I hope you will like this light and lean recipe as much as we did.

These saucy crock-pot chicken salad lettuce wraps are light lean and a tasty way to spice up your next lunch. They come together quickly and are delicious!
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Saucy Crock-Pot Chicken Salad Lettuce Wraps

These saucy crock-pot chicken salad lettuce wraps are light lean and a tasty way to spice up your next lunch. They come together quickly and are delicious!
Course Main Course
Cuisine American, Crock-pot, Low-Carb, slow-cooker
Keyword Chicken Salad, crock-pot, Lettuce Cups, slow cooker
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 6
Calories 582kcal
Author Debbie Spivey

Ingredients

  • 1 yellow onion cut into wedges
  • 1 Granny Smith apple cut into wedges
  • 6 garlic cloves smashed
  • 4 bacon slices uncooked thick, chopped
  • 4 pounds whole chicken
  • cup apple cider vinegar + 1 ½ teaspoons divided
  • Kosher salt and fresh cracked black pepper to taste
  • cup mayonnaise
  • teaspoon cayenne pepper
  • 12 leaves romaine butter lettuce or radicchio leaves
  • Toppings: green onions sweet mini-pepper slices, chopped pickles and dried crushed red pepper flakes

Instructions

  • First, add the whole chicken, ⅓ cup vinegar, and ½ cup water into the crock-pot. Season the chicken with salt and pepper, to taste. Next, add the onion, apple, garlic and place the strips of bacon over the top.
  • Cover and cook on LOW 5 to 6 hours or until the chicken is tender, done and pulls from the bone.
  • Carefully remove the chicken from the crock-pot and allow it to cool. 
    At this point the chicken may be so tender it falls apart as you take it out. Use caution and watch out for spattering juice!
  • When the chicken is cool enough to touch, remove the meat from the bones and discard the skin and bones; shred the chicken.
  • Using a fine wire sieve, carefully pour the cooking liquid through it into a large measuring cup; discard solids. Let the cooking liquid stand for about 10-minutes. You should see the fat separate into a glossy layer over the top of the cooking liquid. Skim the fat. Reserve about a ⅓ cup of the cooking liquid. Pour the remaining cooking liquid onto the shredded chicken and toss.
  • In a small bowl, whisk together mayonnaise, cayenne pepper, the reserved ⅓ cup cooking liquid, and remaining 1 ½ teaspoons vinegar; season with salt and pepper, to taste.
  • Assemble the lettuce cups, by spooning some of the shredded chicken into lettuce leaves and drizzle with the sauce. Add toppings and enjoy!

Nutrition

Calories: 582kcal | Carbohydrates: 9g | Protein: 30g | Fat: 46g | Saturated Fat: 11g | Cholesterol: 128mg | Sodium: 363mg | Potassium: 522mg | Fiber: 2g | Sugar: 5g | Vitamin A: 102.6% | Vitamin C: 10% | Calcium: 4.8% | Iron: 11.6%
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