2 pounds uncooked ground chicken breast (You can use whole chicken, just shred at the end)

3 green onions

8 ounce can water chestnuts, drained and chopped

1 cup shredded carrots (2 Medium)

1 cup frozen sweet soybeans

4 teaspoons reduced sodium soy sauce

1 tablespoon Chinese style hot mustard

2 teaspoons reduced sodium teriyaki sauce

1 teaspoon rice vinegar

1/2 teaspoon ground black pepper

1 14 1/2 ounce can reduced sodium chicken broth

2 Tablespoons hoisen sauce

12 leaves butterhead or iceburg lettuce

Optional for topping

  • Asian Chili Sauce
  • Sesame seeds

Soy Peanut Dipping Sauce: 

1/4 cup soy sauce
1/4 cup rice vinegar
1/2 T sweet chili sauce
1 T creamy peanut butter
1 T water


1.  In your slow cooker, add the chicken, white parts of the green onions, water chestnuts, carrots, frozen edamame, soy sauce, mustard, teriyaki sauce, vinegar, and pepper.  Pour broth over all.

2.  Cook on low for 4-5 hours or high 2-2 1/2 hours.

3.  Strain the mixture and shred the chicken.  Stir in hoisen sauce and the green onion slivers.

4.  Serve with lettuce.  Serve with asian chili sauce or soy peanut dipping sauce.

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