Slow Cooker Shredded Chicken Banh Mi Recipe

Cooking Directions

• STEP 1.Place chicken breasts in a slow cooker and season with salt, pepper, and garlic powder.
• STEP 2.Add chicken broth, soy sauce, and hoisin sauce to the slow cooker.
• STEP 3.Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
• STEP 4.Remove the chicken from the slow cooker and shred it using two forks.
• STEP 5.To assemble the banh mi, spread mayonnaise on a baguette and layer with shredded chicken, pickled vegetables, fresh cilantro, and sliced jalapenos.
• STEP 6.Drizzle with the tangy sauce and serve immediately.
• STEP 7.Cooking Tips: For extra flavor, marinate the chicken in the soy sauce and hoisin sauce mixture for a few hours before cooking. You can also add a splash of lime juice to the tangy sauce for a citrusy kick.
• STEP 8.Storage and Serving: Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days. Assemble the banh mi just before serving to ensure the bread stays fresh and crispy.

Cooking Tips

• For extra flavor, marinate the chicken in the soy sauce and hoisin sauce mixture for a few hours before cooking.
• You can also add a splash of lime juice to the tangy sauce for a citrusy kick.

Storage and Serving

• Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Assemble the banh mi just before serving to ensure the bread stays fresh and crispy.