Do you want a mouth watering, aromatic punch in the face Asian themed meal? These Slow Cooker Asian Lettuce Cups and Thai Chicken wings are for you.

Slow Cooker Asian Lettuce Cups and Thai Chicken Wings | Kita Roberts
Where I love my slow cooker with a passion that sometimes is a little peculiar in a public setting, sometimes I’m reminded that like all things, it can let you down from time to time. See, slow cooking is all about flavors and sometimes a recipe can just fall flat if the components aren’t there the way they need to be. Sadly, that’s how this recipe started. I wanted a mouth watering, aromatic punch in the face with these Asian themed meal. Something that would have me salivating. But when I actually got to into the kitchen and starting tossing it together, I started to suspect the recipe just wasn’t bringing it’s a-game. And that is simply unacceptable in the PtS kitchen. So I changed things up. Cuz sometime’s that just what you have to do.

Slow Cooker Asian Lettuce Cups and Thai Chicken Wings | Kita Roberts

If you’ve tried this Slow Cooker Asian Lettuce Cups recipe, Thai Chicken Wings recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

Slow Cooker Asian Lettuce Cups and Thai Chicken Wings | Kita Roberts

Slow Cooker Thai Chicken Wings

Adapted from BHG Special Interest Pub Skinny Slow Cooker
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Author: Kita
5 hours 10 minutes
Serves: 6


For the Wings:

  • 2 1/2 lbs chicken wings and drum sticks
  • 1/4 cup water
  • 1 tbs lime juice
  • 1/2 tsp ground ginger

For the Peanut Sauce:

  • 1/2 creamy peanut butter
  • 1/2 cup water
  • 2 tbs low-sodium soy sauce
  • 2 garlic cloves - minced
  • 1/2 tsp freshly grated ginger
  • 1/4 tsp crushed red pepper


Cook the Chicken:

  • Place chicken in slow cooker with water, lime juice, and ground ginger. Mix to combine and coat. 
  • Cover and cook on low for 5 to 6 hours.
  • Remove the chicken from the cook liquid. 
  • Preheat the broiler. Line a baking sheet with aluminum foil.

Make the peanut sauce.

  • Whisk the peanut butter and water together in a small saucepan over low heat. 
  • Add the soy sauce, garlic, ginger and red pepper. 
  • Stir until heated through and smooth.
  • Brush the chicken with the peanut sauce and place on the baking sheet. 
  • Broil for 5 to 7 minutes or until skin begins to brown. 
  • Brush again with peanut sauce, sprinkle with sesame seeds and serve with additional peanut sauce.

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Slow Cooker Asian Lettuce Cups and Thai Chicken Wings | Kita Roberts

PS! Go give big congratulations to Danielle and her new tiny sous chef!!!


  1. Oh my goodness, both of these dishes look great! I love how you added edamame to the lettuce wrap mix. They are so great to throw in at the last minute to add a little more green. Also, I never thought to make wings in the slow cooker. Will definitely be making this meal sometime soon

  2. The chicken legs look delicious! I’ve never had chicken legs in Thailand, is it common there and I just didnt come across or is it your own creation?
    Also, love the look of your website 🙂

  3. I love lettuce wraps. They are so easy, but SO SO SO good! I just bought some lettuce to do that with. I can’t wait.

  4. These recipes look and sound soooo good. I love these flavors. You are like a slow cooker guru! I’m going to try making one of these this weekend. Thanks!

  5. Looks delicious!! About how many servings would you say this makes? In an appetizer setting.

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