🥪Slow Cooker Vietnamese Chicken Banh Mi Sandwiches Recipe

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 Vietnamese Chicken Banh Mi Sandwiches Recipe

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

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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

Video: How to shred chicken with a mixer

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.

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.

Nutrition