Winter has come and gone. While there are definitely days I miss cozying up with a big mug of hot chocolate and watching the snow fall, I’m excited to enjoy everything summer has to offer - trips to the beach, frozen cocktails, and some extra vitamin D courtesy of that big star in the sky.
With a change in season also comes a change in menu. During the fall and winter months I love using my slow cooker to make comfort food like hearty chilis and warming stews. But the slow cooker is just as useful in the summer, especially when you don’t want to heat the entire house with the stove.
These slow cooker Asian chicken wraps are a great spring or summer slow cooker recipe. Make the chicken in the slow cooker, then use it in wraps for a lightened-up lunch you crave during the warmer months.
In the slow cooker crock, combine chicken and a simple sauce packed with Asian flavors - soy sauce, sriracha, rice vinegar, garlic and ginger. Cook on LOW for 8 hours or HIGH for 4 to 5 hours.
Remove the chicken and reserve the sauce from the slow cooker crock. Remove the bones and shred the chicken. Mix in some of the reserved sauce, using enough to moisten the chicken, then assemble your wraps.
We put some of the chicken mixture in the middle of the whole wheat tortilla then topped it with a refreshing, crunchy mixture of coleslaw, cilantro, and green onion. We finished the wraps with a sweet, homemade peanut sauce and saved some extra for dipping (of course).
These wraps would be delicious on naan or warm pita bread or even transformed into spring rolls using rice paper wrappers. Use these slow cooker asian chicken wraps as a reminder that while slow cookers do make a great chili, you can (and should) use them to prepare recipes year-round.
In addition to offering modern convenience, the Set & Forget® Programmable Slow Cooker has three choices for easy, automatic cooking: program, probe and manual mode.