Slow-Cooker Vietnamese Pulled Chicken
Recipe: #26348
July 01, 2017
Categories: Chicken, Carrot, Vietnamese, Sunday Dinner, Slow Cooker, Gluten-Free, Low Calorie, Low Carbohydrate, Low Fat No Eggs, Non-Dairy, Herbs, Bone-in Pieces, Chicken Dinner, Slow Cooker Chicken, more
"This is out of the July 2017 Eatingwell magazine. See note below for serving suggestions."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (294.1 g)
- Calories 353.3
- Total Fat - 7.4 g
- Saturated Fat - 2.1 g
- Cholesterol - 165.1 mg
- Sodium - 1163.5 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 1.2 g
- Sugars - 4.8 g
- Protein - 60 g
- Calcium - 46.6 mg
- Iron - 2.6 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine broth, shallots, fish sauce, brown sugar, chiles (or crushed red pepper) and lime zest in a 6-quart slow cooker. Nestle chicken meat-side down in the broth. Cook on High for 3 hours or Low for 6 hours.
Step 2
Remove the chicken to a clean cutting board. Discard the skin and shred the meat. Return the chicken to the slow cooker and stir in carrots, lime, mint and basil.
Step 3
You can enjoy this three different ways though out the week - ladled with the broth over rice noodles, layered with vegetables on a sandwich or mixed with mayo to make a creamy chicken salad.
Tips
- 6-quart slow cooker
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