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Slow-Cooker Chicken Lettuce Cups

Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on time 20 mins
Total time 5 hrs, 30 mins

Makes 4 to 6 servings

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


  • 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

How to Make It

  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.