“Slow Cooker Balsamic-Ginger Chicken Lettuce Cups”
- In a 5- to 6-qt slow cooker combine: 1/4 cupsugar, 1/4 cup vinegar, 1 tbs soy sauce, 1 tbs grated ginger, 2 cloves garlic (or 2 tbs minced garlic), and 1/4 tsp crushed red pepper (if you prefer more spice, use 1/2 tsp here).
- Add to the crockpot 1 1/2 lbs boneless, skinless chicken breasts or thighs and turn to coat. Cook, covered, until the chicken is cooked through and very tender, 6 to 7 hours on low or 3 to 4 hours on high.
- Before serving heat in the microwave Minute Rice or Uncle Ben’s Ready Rice. Also cut away the peel and white pith of 1 orange & cut the orange into thin half-moons and place in a medium bowl. Fold in the scallions.
- When the chicken is done cooking: using two forks, gently shred the chicken into medium pieces and stir into the cooking liquid. Fill the lettuce leaves with the rice and top with the chicken and the orange mixture.