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Slow-Cooker Vietnamese Pulled Chicken

Here's how you make Slow-Cooker Vietnamese Pulled Chicken
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  • Servings: 12
  • Prep: 30m
  • Cook: 3-6h
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 3 cups low-sodium chicken broth
  • 3 shallots, very thinly sliced
  • 1/4 cup fish sauce
  • 2 tablespoons light brown sugar, packed
  • 2 to 4 chiles (Thai chiles, very thinly sliced, or 1 teaspoon crushed red pepper)
  • 2 teaspoons lime zest
  • 4 1/2 pounds bone-in skin-on chicken breasts
  • 2 cups carrot, julienne (or grated)
  • 1/2 cup lime juice
  • 1/3 cup peppermint, sliced (fresh)
  • 1/3 cup basil, sliced (fresh)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • 6-quart slow cooker

We hope you enjoy this recipe!

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