ADVERTISEMENT
Slow-Cooker Vietnamese Pulled Chicken
Slow-Cooker Vietnamese Pulled Chicken
3 Reviews
From: EatingWell Magazine, July/August 2017
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.
- By: Stacy Fraser EatingWell Recipe Contributor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 3 cups low-sodium chicken broth
- 3 shallots, very thinly sliced
- ¼ cup fish sauce (see Tips)
- 2 tablespoons packed light brown sugar
- 2-4 Thai chiles, very thinly sliced
- 1 teaspoon crushed red pepper
- 2 teaspoons lime zest
- 4 pounds skin-on, bone-in chicken breasts
- 2 cups julienned or grated carrots
- ½ cup lime juice
- ⅓ cup sliced fresh mint
- ⅓ cup sliced fresh basil
Preparation
-
Active
-
Ready In
- 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.
- 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.
- Serving size: 1 cup
- Per serving: 157 calories; 3 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 24 g protein; 13 mcg folate; 60 mg cholesterol; 4 g sugars; 2 g added sugars; 3,317 IU vitamin A; 6 mg vitamin C; 32 mg calcium; 1 mg iron; 482 mg sodium; 342 mg potassium
- Nutrition Bonus: Vitamin A (66% daily value)
- Carbohydrate Servings: ½
- Exchanges: 3 lean meat, ½ vegetable
Reviews 3
December 16, 2017
By: slomozey
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.
August 09, 2017
By: Austinthreesome
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!
June 26, 2017
By: joanharris22
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.
