Slow-Cooker Vietnamese Pulled Chicken Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the chicken breasts, soy sauce, fish sauce, brown sugar, garlic, ginger, and lime juice.
• STEP 2.Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shredded.
• STEP 3.Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the sauce.
• STEP 4.Serve the pulled chicken in lettuce wraps, over rice, or in a banh mi sandwich. Garnish with fresh herbs, sliced cucumbers, and pickled carrots.

Cooking Tips

• For a spicier version, add a chopped chili pepper or a few dashes of hot sauce to the sauce mixture.
• You can prepare the chicken in advance and store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
• Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Storage and Serving

• Store leftover pulled chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in the microwave or on the stovetop until heated through.
• Serve the pulled chicken in lettuce wraps, over rice, or in a banh mi sandwich. Garnish with fresh herbs, sliced cucumbers, and pickled carrots.