Slow-Cooker Chicken Lettuce Cups

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

Slow-Cooker Chicken Lettuce Cups
Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands On Time:
20 mins
Total Time:
5 hrs 30 mins
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


  1. 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.

  2. 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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