Options:

Include nutrition information?

Slow-Cooker Vietnamese Pulled Chicken

Created by TeresaS on July 1, 2017

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

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.