Recently my friend Holly cooked Banh Mi for us, and then all of a sudden I was seeing this dish everywhere from restaurant menus to food magazines (isn’t it funny how that happens?). Or, clearly, I just wasn’t paying enough attention before. :) So, after some experimenting, I’m excited to share my own super easy version of this Asian-inspired dish made in one of my all-time favorite kitchen appliances, my slow cooker!
Once the meat is done, there are many ways to eat it, but it’s typically served on a sandwich (using a baguette or banh mi bread, but regular sandwich bread works as well). And it’s often topped with pickled veggies and a mayo sauce as well. Since my kids aren’t very fond of pickled veggies (they aren’t quite into the vinegar flavor just yet!), I served ours with shaved fresh veggies instead. I found this helpful article that explains all the different ways to build your Banh Mi sandwich. No matter what – have fun with it and enjoy this tasty dish!
I had the chance to share this recipe on the Charlotte Today show as well … here’s the clip!
Slow Cooker Chicken Banh Mi
Ingredients
- 1 half onion, sliced
- 1 1/2 pounds chicken thighs, boneless and skinless
- 3 tablespoons toasted sesame oil
- 3 tablespoons lime juice
- 3 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon ginger, ground
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper, red
Instructions
- Place the sliced onion in the bottom of the slow cooker and put the chicken thighs on top.
- Whisk together the sesame oil, lime juice, garlic, honey, and spices and pour over top. Cook on high for 4 hours.
- Shred chicken with two forks and mix into the sauce with the onions. Serve on a sandwich with pickled or fresh veggies. More serving ideas here.
Recipe Notes
We recommend organic ingredients when feasible.
Real Food Before, During, and after Childhood Cancer (a Reader Story)
I know nothing about Banh Mi but this looked yummy so I tried it. It turned out great. I don’t actually have a slow cooker but I used my instant pot, with frozen thighs I cooked on high pressure for 22 minutes. It was fall apart tender and juicy. I had to add a cup of chicken broth (necessary for a pressure cooker), so at the end I removed the chicken and reduced the sauce. Thank you for such an easy and inexpensive idea.
I added fish sauce because it’s normally used in VN cuisine. Waiting on results!