Slow Cooker Shredded Chicken Banh Mi
Chicken breasts are slow cooked in a delicious sauce then added to rolls and topped with a spicy carrot slaw, cucumber and cilantro.
Ingredients
For the slaw:
- 1 cup (236 ml) rice vinegar
- 1 cup (236 ml) water
- 1 ¼ 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:
- ¼ cup (50 ml) soy sauce
- ¼ 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
Make 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.
Make the sauce:
- To a bowl add all the ingredients, whisk well to combine.
Make 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.
Video
Nutrition
Serving: 1sandwich | Calories: 500kcal | Carbohydrates: 53g | Protein: 43g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 104mg | Sodium: 934mg | Fiber: 4g | Sugar: 20g