Slow Cooker Teriyaki Chicken and Rice

• Meat

  • 2 lbs Ground chicken

• Produce

  • 2 heads Butter lettuce
  • 1 Green bell pepper
  • 2 Green onions
  • 1 Onion
  • 1 Red bell pepper

• Canned Goods

  • 1 (8-ounce can Water chestnuts

• Condiments

  • 3/4 cup Teriyaki sauce, homemade or store-bought

• Pasta & Grains

  • 2 cups Rice, cooked

• Baking & Spices

  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 2 tablespoons olive oil
• 2 pounds ground chicken
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, diced
• 1 (8-ounce) can diced water chestnuts, drained
• 2 cups cooked rice
• 3/4 cup teriyaki sauce, homemade or store-bought
• 2 heads butter lettuce
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds

Directions

• Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. Place ground chicken, bell peppers, onion, water chestnuts and rice into a 6-qt slow cooker. Stir in teriyaki sauce. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with green onions and sesame seeds, if desired.