Chicken Lettuce Wraps

4 chicken breast halves or 10-12 chicken breast tenders
5 chopped cloves of garlic
1/2 chopped onion
1/4 cup soy sauce
1/4 cup white wine
1/2 tsp. ginger (I use 1 Tbsp. fresh, chopped)
dash of allspice (or a dash each of cloves, cinnamon and black pepper)
2 Tbsp. balsamic vinegar

1. Chop chicken into tiny chunks (or slice it and cut into tiny chunks at the end when it's easier to cut).  Another option is to buy ground chicken or turkey. 
2. Chop the onions and garlic, dump into crockpot on top of the meat.
3. In a separate bowl, mix the liquid and spices. Pour sauce over meat.
4. Cover and cook on High for 4-6 hours, or on Low 6-8 hours.
5. Stir to break up chicken.

Serve over lettuce leaves. Romain works well. Top with a bottled plum sauce. Or if you need gluten free, try mixing a little GF soy sauce with some grape jelly.

*For a bit of crunch, add some water chestnuts and green onion.

Contributor: Nora MacFarlane
Source: A Year of Slow Cooking by Stephanie O'Dea