Crock-Pot Chicken Lettuce Wraps

I’ve mentioned before that my mom isn’t the queen of the kitchen. Don’t get me wrong, she rocks. She’s a bosslady business woman, gives great advice when I call her hyperventilating about some inconsequential issue, and is a true talent when it comes to loading the dishwasher. Crock-Pot Chicken Lettuce Wraps | The Slender Student Crockpot Home cooked dinners just aren’t her forte, k?

Crock-Pot Chicken Lettuce Wraps | The Slender Student When she gets her hands on a Crock-Pot, though, the whole game changes. My siblings and I all love her slow cooked corned beef and beef stew. We knew dinner would be good when we saw our mom chopping carrots and celery in the morning before work instead of reading the paper. And if your mom was a Crock-Potter too then you already know that there’s nothing more homey than the scent of a kitchen after an afternoon of slow cooking.

Crock-Pot Chicken Lettuce Wraps | The Slender Student In case you’re wondering what this spiel stems from, this month’s Recipe Redux theme is treasured cookware. With Mother’s Day coming up (and with my roommate’s purchase of a brand new Crock-Pot), this ode just seemed fated. Crock-Pot Chicken Lettuce Wraps | The Slender Student Love chicken lettuce wraps but don’t have a Crock-Pot? Chill out, dude. You can get by by following the same process I’ll post below. Just use a large lidded pot over medium-low heat instead.

Crock-Pot Chicken Lettuce Wraps | The Slender Student

ingredients:

1 1/4 pound boneless, skinless chicken breast

2 cups low sodium stock (vegetable or chicken)

1/4 cup low sodium soy sauce

1/4 cup rice wine vinegar

1/4 cup brown sugar

2 tablespoons sesame oil

1 tablespoon minced garlic

1 tablespoon grated ginger

2 teaspoons chile pepper flakes

iceberg lettuce, kale, collard greens, or your green wrap of choice

directions:

1. In your Crock-Pot, combine the stock, soy sauce, rice wine vinegar, brown sugar, sesame oil, garlic, ginger, and crushed red pepper. Whisk together until the brown sugar is dissolved.

2. Place the chicken breasts in the Pot. If the breasts aren’t covered, pour more vegetable stock.

3. Set the Crock-Pot on low and cook for 2 hours.

4. Once cooked, shred the chicken using two forks or a mixer. Place in a container and pour over 1/2 cup of the stock from the Crock-Pot.

5. Refrigerate until use or wrap up in your green of choice! I garnished mine with wasabi sauce, sriracha, and crushed peanuts.


216 Squat Challenge

Add this 216 squat challenge to your leg day routine and let me know how you feel tomorrow! | The Slender Student Slender Students, this is your call to action to add an extra challenge to your leg day routine. But before you hit the gym, check out the proper form for each exercise:

narrow squat

squat with side kick

regular squat

squat with kickback

sumo squat

jump squat

If you want a little more attempt the exercises with a resistance band wrapped around your ankles and anchor your sumo squats with a kettle bell. Comment below if you incorporate this into your leg day and leave the gym feeling like Bambi!

 

Slender Sweet Nothings

Slender Sweet Nothings: simple tips for packing a healthy lunch for work or school! | The Slender Student

1. A little prep goes a long way. Go ahead and chop up your heartier veggies (cucumber, onions, mushrooms, celery, etc.) and store them in Ziploc baggies the day you buy them. This makes throwing a sandwich or salad together a no-brainer either the night before or the morning of a busy day. Pre-chop select veggies to make throwing a salad together a breeze! | The Slender Student

2. That being said, know when to take the shortcut. I make a point to buy pre-washed lettuce, pre-cut celery, marinated beets, roasted bell peppers and many other would be multi-step ingredients. Sure, these choices increase my grocery bill a bit, but they maintain the ease and interest of my sack lunches. And, trust me, opting for a sandwich from Subway out of boredom or laziness would cost much more in the long run.

3. Double up on dinner. Make two times of whatever you’re making for dinner on Monday night to serve as Tuesday’s lunch. Nothing makes the hours from 8 am to 12 pm go by faster than looking forward to a homemade lunch. Double up on dinner so you have leftovers for lunch! | The Slender Student