Slow-Cooker Vietnamese Pulled Chicken
Combine broth, shallots, fish sauce, brown sugar, chiles (or crushed red pepper) and lime zest in a 6-quart slow cooker. Nestle chicken meat-side down in the broth. Cook on High for 3 hours or Low for 6 hours.Advertisement
Remove the chicken to a clean cutting board. Discard the skin and shred the meat. Return the chicken to the slow cooker and stir in carrots, lime juice, mint and basil.
Equipment: 6-quart slow cooker
To make ahead: Refrigerate for up to 3 days
Tips: Look for pungent fish sauce, made from salted fermented fish, with other Asian ingredients. We use Thai Kitchen fish sauce in our nutritional analyses--it's widely available and lower in sodium than other brands.
3 lean meat, 1/2 vegetable