🥪Slow Cooker Chicken Banh Mi Vietnamese Sandwiches

open chicken banh mi vietnamese sub on a greenish grey plate with lime garnish and small white dish of sriracha mayonnaise

5 from 4 votes

🥪Slow Cooker Chicken Banh Mi Vietnamese Sandwiches

Slow Cooker Chicken Banh Mi Vietnamese Sandwiches are easy to make in the slow cooker, healthy, loaded with fresh veggies, full of flavor and Weight Watchers friendly. This banh mi chicken recipe is a great way to get your banh mi sandwich fix!

Course dinner, lunch, supper

Cuisine Asian, vietnamese

Keyword banh mi, chicken, sandwich, sub

Prep Time 30

Cook Time 6

slow cooking (on high) 6

Total Time 6 30

Servings servings

Calories 399kcal

Author Terri Gilson

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

US Customary - Metric

Instructions

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 tablespoon 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.

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.
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.

Garnish

Serve with additional sriracha mayonnaise and lime wedges.

Nutrition