Ever since I had my first Vietnamese sub at a food truck in Portland back in 2013, I've been completely obsessed with that signature combination of crusty bread, savory meat, and bright, crunchy pickled veggies. But let's be honest-traditional Banh Mi can be a lot of work to recreate at home. That's where these Slow cooker Vietnamese Chicken Banh Mi Sandwiches comes in! I wanted to develop one of those "set it and forget it" slow cooker Vietnamese recipes that didn't sacrifice any of the authentic lemongrass and ginger flavors I fell in love with. The result is this incredibly easy shredded chicken banh mi.

By letting the chicken slow-cook to tender perfection, you get a juicy, flavor-packed filling that pairs perfectly with fresh mint, cilantro, and sriracha mayo. Whether you're looking for a healthy weeknight dinner or a crowd-pleasing chicken banh mi sandwich, this recipe is a total game-changer. Plus, it's Weight Watchers friendly, so you can enjoy every savory bite of this Vietnamese sub totally guilt-free!
🍒Reader Review
"This recipe will blow your mind. It's SO easy and SO delicious. Evidence? My husband wants this to be his new birthday treat meal. He talked about it for days!!" ⭐⭐⭐⭐⭐
Jump to:
- 🍒Reader Review
- 🥪What is a Banh Mi Sandwich?
- 🥘 Ingredient Notes
- 🔄 Substitutions & Variations
- 🔪Step-by- Step: How to Make a Chicken Banh Mi Sandwich
- Expert Recipe Tips
- 🥗What to Serve with Slow Cooker Banh Mi Chicken Sandwiches
- 🔢WW Points
- Chicken Banh Mi Calories
- 🎥 Video
- 👪 Serving Size
- 🌡️Storage
- ❔ Recipe FAQs
- Didn't find the answer you're looking for?
- Summarize and Save this Content on:
- 📋 More WW Slow Cooker Recipes!
- 🥪Slow Cooker Vietnamese Chicken Banh Mi Sandwiches Recipe
If you love banh mi flavors, then give my other banh mi recipes a try! These Banh Mi Devilled Eggs are a scrumptious twist on an old favorite! And my healthy Banh Mi Turkey Hot Dogs recipe makes plain old hot dogs, fresh, healthy, and fun!
🥪What is a Banh Mi Sandwich?
In Vietnamese, Banh Mi means 'bread', referring to a type of baguette which is often split lengthwise and filled with various savory ingredients such as cucumber, carrot, daikon radish, mint, and cilantro. Apparently, the baguette was introduced to Vietnam in the mid-19th century. It became a staple food by the early 20th century, eventually evolving into well-loved street food popularized in North America. If you are interested in learning more about the history of the banh mi sandwich, click HERE.
🥘 Ingredient Notes
For these slow cooker Vietnamese chicken subs, the combination of warm, savory meat and cold, crunchy vegetables is key. Here's what you need to know about the ingredients:

Here's what you need to know about the ingredients:
- Chicken Breast: I use boneless, skinless chicken breasts. They stay incredibly moist in the slow cooker and are 0 points on most Weight Watchers plans.
- Fresh Lemongrass: This is the soul of the dish. Remember to use only the bottom third (the woody bulb). If you can't find it fresh, you can use lemongrass paste or dried (use half the amount for dried).
- Agave Syrup: This provides a smooth sweetness that balances the salty fish sauce. If you substitute honey, use 3 tablespoons to get the same level of sweetness.
- Fish Sauce: Don't let the smell fool you! It adds an essential "umami" depth that defines Vietnamese cuisine.
- Rice Vinegar: Used both in the slow cooker and for the quick-pickled veggie topping to provide that signature tang.
- Fresh Herbs: Cilantro and mint are non-negotiable for an authentic shredded chicken banh mi. They provide a burst of freshness that cuts through the savory sauce.
- The Bun: Look for a French-style baguette or a crusty sub bun. It needs enough "structure" to hold the juicy chicken without falling apart.
🔄 Substitutions & Variations
The Meat: Swap breasts for boneless chicken thighs for a richer flavor, or use pork tenderloin.
Low Carb: Skip the bun and serve the shredded chicken and pickled veggies over a bed of mixed greens or rice noodles for a Banh Mi Salad Bowl.
Vinegar Swap: If you're out of rice vinegar, Apple Cider Vinegar is a great 1:1 substitute.
Vegetarian: Use the marinade on firm pressed tofu and pan-sear it instead of slow cooking.
Lemongrass: I recognize that fresh lemongrass is harder to find during colder months than the other herbs (mint and cilantro) in this recipe, but you can get it at most Asian supermarkets (T&T in Calgary) all year 'round. However, you can also substitute dried lemongrass. (but you'll want to use substantially less/about ½ the amount called for),
🔪Step-by- Step: How to Make a Chicken Banh Mi Sandwich

- Step 1: Spray bowl of slow cooker with non-stick cooking spray and place chicken breast on the bottom. Add onions, ginger, garlic, and lemongrass.

- Step 2: In a separate bowl, whisk together 2 tablespoon agave, ¾ cup rice vinegar, ½ cup soy sauce, ⅓ cup fish sauce in the bowl and stir.

- Step 3: Pour over chicken in the slow cooker.

- Step 4: Cook on low for 6 hours (or high for 3 hours) or until chicken is cooked through (there is no longer any pink)

- Step 5: After 6 hours, remove and shred the chicken breast. **The easiest way to do this is with an electric hand mixer or in your KitchenAid mixer. Video: How to shred chicken with a mixer

- Step 6: Add ½ cup of liquid from the slow cooker back into the shredded chicken and mix together.

- Step 7: On one side of the bun, spread a thin layer of sriracha mayo (1 tbsp),

- Step 8: Then top with shredded chicken. Add red onion, cilantro, and mint.

- Step 9: Mix the remaining 2 tablespoon of rice vinegar and sugar together.

- Step 10: On the other side of the bun, add cucumber, grated carrots, and sliced radishes. Sprinkle rice vinegar and sugar mixture onto the vegetables, then squeeze lime juice over the other side. Serve with additional sriracha mayonnaise and lime wedges.
Expert Recipe Tips
- The Shredding Hack: To get the perfect texture for a chicken banh mi sandwich, use your stand mixer or a hand mixer to shred the warm chicken. It takes seconds and creates a much better "sauce-to-meat" ratio than using forks.
- Don't Skip the Toasting: Always toast your sub buns! A warm, crispy bun prevents the liquid from the chicken from making the bread soggy and adds a necessary crunch.
- The "Quick Pickle" Secret: Letting the radishes, carrots, and cucumbers sit in the rice vinegar and sugar mixture for even just 10 minutes while you shred the chicken makes a world of difference in flavor.
- Control the Heat: If you like it spicy, add sliced jalapeños to the sandwich or extra sriracha to your mayo. If you prefer it mild, stick to the sriracha mayo as written-it's creamy with just a tiny kick.
🥗What to Serve with Slow Cooker Banh Mi Chicken Sandwiches
Chicken Banh Mi sandwiches pair well with Air Fryer Carrot Fries (shown), Spicy Sweet Potato Fries, or Air Fryer Parsnip Fries. It also goes well with this Asian- inspired Skinny Coleslaw Recipe.

🔢WW Points
This healthy Vietnamese sub is Weight Watchers friendly @ 6 WW points
Chicken Banh Mi Calories
Although banh mi subs are usually made with pork, chicken is also a great option. It's not only lean, but it's low-calorie and 0 (zero) points on the Weight Watchers plan. Personally, I could never get sick of chicken because it's like the blank canvas of the meat world. There's so much you can do with chicken, and it takes on the flavor of whatever it's cooked with. And in a slow cooker, chicken has hours to absorb all those delicious flavors.
The only reason this sandwich is so high in points and calories (399) is due to the bun and sriracha mayonnaise (depending on the brand you purchase, or whether you simply mix a low-fat mayonnaise with sriracha sauce). If you can find a submarine bun that's fewer points, you can bring down the points even further.

🎥 Video
I recently discovered the very best and easiest way to shred chicken is in your KitchenAid mixer/or with a hand mixer! This is a game-changer. I can't believe how much time I have wasted shredding chicken (and other meat) with forks!
Video: How to shred chicken with a mixer
I also use this food hack when I'm making my No Cook Buffalo Pulled Chicken Sandwich (with rotisserie chicken), my Slow Cooker Beef on a Bun, and my Slow Cooker Pulled Pork on a Bun or any recipe that calls for shredded meat.
Making your own Vietnamese Submarine Sandwiches at home is really satisfying. The beauty of this recipe is that your meat cooks in the crockpot while you go about your business. In the end, you get a delicious AND healthy food truck quality sandwich for dinner!
👪 Serving Size
This recipe makes 6 chicken banh mi sandwiches. The sandwiches are quite large, so you could even have half of one. You can half, double or triple the recipe by simply clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🌡️Storage
Store this banh mi chicken sandwich in the fridge for up to 3 days in sealed containers in the fridge. You'll need to store the toppings separately from the chicken. The buns can be stored separately at room temperature. The ingredients do not stand up to freezing.

❔ Recipe FAQs
The best way is to "seal" the bread with a layer of sriracha mayo before adding the chicken. Also, make sure to drain the excess liquid from your shredded chicken before placing it on the bun.
Yes! If you are short on time, you can cook the chicken and sauce in an Instant Pot on High Pressure for 10-12 minutes with a quick release. Then proceed with the shredding and assembly.
Absolutely! The shredded chicken banh mi meat actually tastes better the next day as it sits in the juices. Store the chicken and the pickled vegetables in separate airtight containers in the fridge. Assemble just before eating to keep the bread fresh.
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So if you are looking for slow cooker Vietnamese recipes, or to get your Vietnamese sub fix at home, in a healthy, easy, delicious, and Weight Watchers friendly way, then give these Slow Cooker Chicken Banh Mi Vietnamese Subs a try!
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🥪Slow Cooker Vietnamese Chicken Banh Mi Sandwiches Recipe
Ingredients
- 6 chicken breasts
- 1 small onion, chopped
- 3 cloves garlic , chopped
- 1 tablespoon peeled and grated ginger
- 1 tablespoon lemon grass. chopped *If substituting dried, use ½ the amount
- 2 tablespoon agave syrup * you can substitute liquid honey but you will need to use 3 tablespoon of honey in place of agave
- ¾ cup rice vinegar
- ½ cup soy sauce
- ⅓ cup fish sauce
Toppings
- 6 8 inch sub buns cut in half lengthwise
- 6 tablespoon sriracha mayonnaise *you can mix sriracha sauce and mayonnaise together
- ½ cup red onion, chopped
- ¼ c. fresh cilantro chopped
- 3 tablespoon mint
- 1 cup cucumber, thinly sliced sliced
- 12 tablespoon grated carrots
- 6 radishes, thinly sliced
- 2 tablespoon rice vinegar
- 2 teaspoon sugar
- 1 lime
Garnish
- additional lime wedges
- additional sriracha mayonnaise
Instructions
- Spray bowl of slow cooker with non-stick cooking spray and place chicken breast on the bottom. Add onions, ginger, garlic and lemongrass.6 chicken breasts, 1 small onion, chopped, 3 cloves garlic , chopped, 1 tablespoon peeled and grated ginger, 1 tablespoon lemon grass. chopped
- In a separate bowl, whisk together 2 tablespoon agave, ¾ cup rice vinegar, ½ soy cup sauce, ⅓ cup fish sauce to bowl and stir. Pour mixture over chicken.2 tablespoon agave syrup, ¾ cup rice vinegar, ½ cup soy sauce, ⅓ cup fish sauce
- Cook on low for 6 hours (or high for 3 hours) or until chicken is cooked through (there is no longer any pink)
- After 6 hours, remove and shred chicken breast. **The easiest way is to do this is with an electric hand mixer or in your kitchen aid mixer (See video in NOTES)*
- Add ½ cup of liquid from the slow cooker back into the shredded chicken and mix together.
Assembly
- On one side of the bun, spread a thin layer of sriracha mayo (1 tbsp), then top with shredded chicken. Add red onion, cilantro and mint.6 8 inch sub buns, 6 tablespoon sriracha mayonnaise, ¼ c. fresh cilantro, 3 tablespoon mint, ½ cup red onion, chopped
- On the other side of the bun, add cucumber, grated carrots and sliced radishes.1 cup cucumber, thinly sliced, 12 tablespoon grated carrots, 6 radishes, thinly sliced
- Mix the remaining 2 tablespoon of rice vinegar and sugar together.2 tablespoon rice vinegar, 2 teaspoon sugar
- Sprinkle the rice vinegar and sugar mixture onto the vegetables, then squeeze lime juice over the other side.1 lime
Garnish
- Serve with additional sriracha mayonnaise and lime wedges.additional lime wedges, additional sriracha mayonnaise
Notes
- The Shredding Hack: To get the perfect texture for a chicken banh mi sandwich, use your stand mixer or a hand mixer to shred the warm chicken. It takes seconds and creates a much better "sauce-to-meat" ratio than using forks.
- Don't Skip the Toasting: Always toast your sub buns! A warm, crispy bun prevents the liquid from the chicken from making the bread soggy and adds a necessary crunch.
- The "Quick Pickle" Secret: Letting the radishes, carrots, and cucumbers sit in the rice vinegar and sugar mixture for even just 10 minutes while you shred the chicken makes a world of difference in flavor.
- Control the Heat: If you like it spicy, add sliced jalapeños to the sandwich or extra sriracha to your mayo. If you prefer it mild, stick to the sriracha mayo as written-it's creamy with just a tiny kick.










Char says
This recipe will blow your mind. Its SO easy and SO delicious. Evidence? My husband wants this to be his new birthday treat meal. He talked about it for days.
Terri Gilson says
Hi Char: I'm so happy to hear your husband loved it that much
Terri
Sharon says
I love this Bahn Mi theme you've got going on! Basically, turn everything into Bahn Mi. lol Seriously, I can't get enough of the flavors and the helpful tips for using lemongrass were on point for a rookie like me. This will be repeated in our house. Thanks, Teri!
Terri Gilson says
I just love it that much, Sharon! Glad you are enjoying it too and the lemongrass tips were helpful!
Julia Pinney says
Love these sandwiches! Lemongrass is such a great flavour in so many things and I bet it's great used in this slow cooker chicken!
Terri Gilson says
Thanks, Julia! I agree - love lemongrass too!
Vanessa says
Now that is one fine looking sandwich! Full of so much flavour too. Thanks for the recipe!
Terri Gilson says
Thank you, Vanessa!