July 01, 2017
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Carrot, Vietnamese, Budget-Friendly, Cooking For A Crowd, Sunday Dinner, Slow Cooker, Gluten-Free, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Herbs, Bone-in Pieces more
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"This is out of the July 2017 Eatingwell magazine. See note below for serving suggestions."
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.
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.
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.
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