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What takes this Slow Cooker Shredded Chicken Banh Mi to the next level is the delicious sauce that the chicken is slow cooked in before shredding. Once the chicken is perfectly cooked and nestled into a roll, it is topped with spicy carrot slaw, more sauce, shaved cucumber and cilantro.

Drizzling the delicious sauce on banh mi

I don’t typically order takeaway food very much at all. Why would I? I cook every day, either for recipe testing or cooking for video and photography. 

When I’m craving Asian food, I make my own at home. Let me tell you, this Vietnamese banh mi recipe has it all going on. Huge umami from the sauce, spice and crunch from the slaw and a fresh cooking element from the cucumber and cilantro (haters, you can leave it out the cilantro).

Shredded chicken, carrot slaw, cilantro and cucumber spilling out of a banh mi sandwich

What is the best bread for banh mi?

I love a long, soft bun (round will work too). French baguette will also work.

The story on the carrot slaw: (pictured below Just like when I make my barbecue pulled chicken sandwich, I always top them with a fresh slaw. This simple slaw has shredded carrots, spring onion and jalapeño pickled in rice vinegar, honey, salt and water. So easy.

The spicy carrot slaw with spring onion and jalapeño on a fork

Make ahead banh mi:  On occasion, I have made the chicken and shredded it the day before needing it. Keep it in the fridge, then assemble when needed.

A closeup showing the banh mi filling of shredded chicken, shaved cucumber, carrot slaw and cilantro

When it comes to a tradition  there are all sorts of options that make up the banh mi sandwich. Proteins from pork to sardines and pâté can be used, but always topped with some sort of pickle with carrot and sometimes daikon radish and always with cucumber and cilantro. What are your favorite toppings? Feel free to improvise.

If you’ve made this Slow Cooker Shredded Chicken Banh Mi or any other recipe, please leave a comment below. I love to hear from my readers.

Yield: 4

Slow Cooker Shredded Chicken Banh Mi

A soft roll is filled with shredded chicken, carrot slaw, cucumber and cilantro

Chicken breasts are slow cooked in a delicious sauce then added to rolls and topped with a spicy carrot slaw, cucumber and cilantro.

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • For the slaw:
  • 1 cup (236 ml) rice vinegar
  • 1 cup (236 ml) water
  • 1 1/4 teaspoon salt
  • 2 tablespoons honey
  • 3 cups (220 grams) shredded carrots
  • 3 spring onions, thinly sliced
  • 2 jalapeno peppers (or serrano if you want spicier), thinly sliced
  • For the sauce:
  • 1/4 cup (50 ml) soy sauce
  • 1/4 cup (50 ml) chicken stock
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoon sambal chili sauce
  • 3 tablespoons ketchup
  • 1 tablespoon fresh ginger, grated
  • 1 garlic clove, grated
  • 2 tablespoons light brown sugar
  • 1 tablespoon corn starch
  • For the chicken:
  • 4 boneless, skinless chicken breasts
  • 4 sandwich rolls
  • Fresh cilantro
  • 1 cucumber shaved with peeler
  • Mayonnaise

Instructions

  1. For the slaw:
    Add the rice vinegar, water, salt and honey to a small saucepan and bring to a simmer. Turn off the heat. Wash a 3/4 liter (25 ounce) storage jar and lid in very hot soapy water and dry well. To the jar add the shredded carrots, spring onions and chili pepper. Add the vinegar liquid, cover and refrigerate until the chicken is cooked.
  2. For the sauce:
    To a bowl add all the ingredients, whisk well to combine.
  3. For the chicken:
    Turn the slow cooker on. Add the chicken breasts to the slow cooker cover with sauce. Cook on low for 6 hours or high for 3 hours.
    Transfer the chicken to a bowl along with a little sauce and shred using 2 forks. Strain the rest of sauce into a small saucepan and simmer until thickened.
    Spread each of the rolls with mayonnaise. Add shredded chicken in an even layer, drizzle over some sauce. Top with the slaw, cucumber shavings and cilantro.

Nutrition Information

Yield

4

Serving Size

1 sandwich
Amount Per Serving Calories 500Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 104mgSodium 1334mgCarbohydrates 53gFiber 4gSugar 20gProtein 43g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Asian / Category: Dinner Ideas