Slow Cooker Vietnamese Chicken Banh Mi Sandwiches

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!

🥪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),

🥗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.

👪 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