Slow-Cooker Vietnamese Pulled Chicken
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
Ingredients
Directions
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
Serving Size: 1 cup
Per Serving:
157.3 calories; protein 24.3g 49% DV; carbohydrates 7.8g 3% DV; exchange other carbs 0.5; dietary fiber 0.9g 3% DV; sugars 3.8g; fat 3g 5% DV; saturated fat 0.8g 4% DV; cholesterol 60.2mg 20% DV; vitamin a iu 3316.7IU 66% DV; vitamin c 5.9mg 10% DV; folate 12.8mcg 3% DV; calcium 31.9mg 3% DV; iron 1.4mg 8% DV; magnesium 28mg 10% DV; potassium 341.7mg 10% DV; sodium 482mg 19% DV; added sugar 2g.
Exchanges:
3 lean meat, 1/2 vegetable
