Slow-Cooker Chicken Lettuce Cups

- Photo: Alison Miksch; Styling: Caroline M. Cunningham
Photo: Alison Miksch; Styling: Caroline M. Cunningham

These cups pair the freshness of a salad with the heartiness of a taco.

Hands-on time: 20 minutes
Total time: 5 hours 30 minutes
Yields: Makes 4 to 6 servings


1 yellow onion, cut into wedges

1 Granny Smith apple, cut into wedges

6 garlic cloves, smashed

4 uncooked thick bacon slices, chopped

1 (4-lb.) whole chicken

1/3 cup plus 1 1/2 tsp. apple cider vinegar, divided

Kosher salt

Black pepper

2/3 cup mayonnaise

1/8 teaspoon ground red pepper

12 Bibb lettuce or radicchio leaves

Toppings: green onion slices, sweet mini pepper slices, spicy pickles

Garnish: dried crushed red pepper

How to Make It

Place first 4 ingredients in a 7-qt. slow cooker. Add chicken, 1/3 cup vinegar, and 1/2 cup water. Sprinkle chicken with salt and black pepper. Cover and cook on LOW 5 to 6 hours or until meat easily pulls from bone. Remove meat from bones; discard skin and bones. Shred meat. Pour cooking liquid through a fine wire-mesh strainer into a measuring cup; discard solids. Let cooking liquid stand 10 minutes. Skim fat, and reserve 1/3 cup cooking liquid. Toss remaining cooking liquid with chicken.

Whisk together mayonnaise, red pepper, reserved 1/3 cup cooking liquid, and remaining 1 1/2 tsp. vinegar; season with salt and pepper. Spoon chicken into lettuce leaves; drizzle with sauce. Add toppings. Serve immediately.


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