in LOVE! I created this recipe because I wanted an easy, slow cooker Chicken
Banh Mi sub I could make at home.
Slow Cooker Chicken Banh Mi Vietnamese Subs are not
only easy, they are also healthy, loaded with fresh veggies and
herbs, full of flavor and Weight Watchers friendly @ only 9 WW
points on the blue plan!
Chicken Banh Mi
Although banh mi subs are usually made with pork, chicken is also a
great option. It’s not only lean, it’s 0 (zero) points on the WW blue
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 the whatever it’s cooked with. And
in a slow cooker, chicken has hours to absorb all those delicious
I recently discovered the very best way to shred chicken is in your
kitchen aid 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! *See NOTES for video on shredding chicken with your mixer. *
I also use this food hack when I’m making my
No Cook Buffalo Pulled Chicken Sandwich (with
rotisserie chicken), my
Slow Cooker Pulled Pork on a Bun
or any recipe that calls for shredded meat.
Lemongrass in Banh Mi
If you’ve never had lemongrass before, it’s best described as citrusy,
but tastes like a mix of lemon and mint. Popular in Vietnamese cooking
and a common ingredient in Vietnamese subs, lemongrass lends a unique
and complex flavor to this banh mi dish. And although the taste of
lemongrass is mild and doesn’t overpower, it adds a welcomes tang (minus
the bitterness of lemon.)
I grew lemongrass for the first time this year and I couldn’t think of a
better use for it than in this slow cooker banh mi!
But remember, if you are using fresh lemongrass, only the bottom third, which is the
tender part of lemon grass, is
actually edible. You can read more about 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.)
You can read more about that
Making your own Vietnamese Sub 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!
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 radishes, 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
Banh Mi Recipes
Banh Mi Devilled Eggs
are a scrumptious twist on an old favorite!
Banh Mi Turkey Hot Dogs
recipe makes plain old hot dogs, fresh, healthy and fun!
So if you are looking to get your Vietnamese sub fix at home, in a
healthy, easy, delicious and Weight Watchers friendly way, then give
Cooker Chicken Banh Mi Vietnamese Subs a
Be sure to follow me on
and hashtag #foodmeanderings or tag @foodmeanderings – I love seeing
what you make!
Slow Cooker Chicken Banh Mi Vietnamese Subs
- 6 chicken breasts
- 1 small onion, chopped
- 3 cloves garlic , chopped
- 1 tbsp peeled and grated ginger
- 1 tbsp lemon grass. chopped *If substituting dried, use ½ the amount
- 2 tbsp agave * you can substitute liquid honey but you will need to use 3 tbsp of honey in place of agave
- ¾ cup rice vinegar
- ½ cup soy sauce
- ⅓ cup fish sauce
- additional lime wedges
- additional sriracha mayonnaise
- Spray bowl of slow cooker with non-stick cooking spray and place chicken breast on the bottom. Add onions, ginger, garlic and lemongrass.
- In a separate bowl, whisk together 2 tbsp agave, ¾ cup rice vinegar, ½ soy sauce, ⅓ cup fish sauce to bowl and stir. Pour mixture over chicken.
- 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.
- 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.
- On the other side of the bun, add cucumber, grated carrots and sliced radishes.
- Sprinkle rice and sugar mixture onto the vegetables, then squeeze lime juice over the other side.
- Serve with additional sriracha mayonnaise and lime wedges.
More WW Slow Cooker Recipes!