Busy week coming up? Cook up these easy poached chicken breasts infused with the flavors of the ubiquitous Vietnamese sauce nuoc cham in your slow cooker on Sunday. Then enjoy the leftover chicken three different ways over the days to come--ladled with the broth over rice noodles, layered with vegetables on a sandwich and mixed with mayo to make a creamy chicken salad. Source: EatingWell Magazine, July/August 2017

Stacy Fraser
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

157 calories; 3 g total fat; 0.8 g saturated fat; 60 mg cholesterol; 482 mg sodium. 342 mg potassium; 7.8 g carbohydrates; 0.9 g fiber; 4 g sugar; 24.3 g protein; 3317 IU vitamin a iu; 6 mg vitamin c; 13 mcg folate; 32 mg calcium; 1 mg iron; 28 mg magnesium; 2 g added sugar;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/16/2017
I added thinly sliced red and green bell pepper for color and a vegetable boost. I also used buckwheat Udon noodles under the chicken for a healthy grain add-on in a hurry after work since I forgot to start the rice cooker in the morning. We love the recipe - will make again. Low-sodium Asian recipes are a treasure. Read More
Rating: 5 stars
08/09/2017
The whole family enjoyed this quite a bit. Easy to make and very tasty. We did have to add more broth to make it more "soupy". After cooking we took out 1/2 the chicken and added brown rice noodles to make a complete meal. We used the reserved chicken later in the week to make egg rolls. Adding this recipe to my collection! Read More
Rating: 3 stars
06/26/2017
Rather bland. I made this exactly as the recipe shows and even used the recommended brand of fish sauce. Not enough liquid to serve as soup (only 3 c. broth per 4 lbs of chicken???) Disappointing. Read More
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