Slow-Cooker Vietnamese Pulled Chicken

12
Servings
30m
Prep Time
3-6h
Cook Time
3h 30m
Ready In


"This is out of the July 2017 Eatingwell magazine. See note below for serving suggestions."

Original recipe yields 12 servings
OK

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 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 & Variations


  • 6-quart slow cooker

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