SLOW COOKER TERIYAKI CHICKEN AND RICE

SLOW COOKER TERIYAKI CHICKEN AND RICE 2 tablespoons olive oil 2 pounds ground chicken 1 red bell pepper, diced 1 green bell pepper, diced 1 onion, diced 1 (8-ounce) can diced water chestnuts, drained 2 cups cooked rice 3/4 cup teriyaki sauce, homemade or store-bought 2 heads butter lettuce 2 green onions, thinly sliced 1 teaspoon sesame seeds Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. Place ground chicken, bell peppers, onion, water chestnuts and rice into a 6-qt slow cooker. Stir in teriyaki sauce. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with green onions and sesame seeds, if desired.