1
Heat the sesame oil over medium-high heat. Add the lean ground chicken and cook for 5-7 minutes until cooked through. Break it up as it cooks with a wooden spoon and cook until no longer pink.
4
Add the chicken to the slow cooker. Stir in the mushrooms, red bell pepper, and carrots. Pour sauce on top and stir everything together. Cook on low for 3-4 hours.
5
When ready to eat, mix in the water chestnuts. Serve in lettuce wraps. Top with cilantro, green onions, and crushed peanuts if desired. If needed, add a cornstarch slurry to the slow cooker to thicken the sauce.