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
- 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
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.
We recommend organic ingredients when feasible.