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
- 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.