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Home » Recipes

Slow Cooker Chicken Banh Mi

Slow Cooker Chicken Banh Mi on 100 Days of Real Food

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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

Slow Cooker Chicken Banh Mi

I'm excited to share my own super easy version of the Asian-inspired dish Banh Mi made in one of my all-time favorite kitchen appliances, my slow cooker!
4 Reviews / 5 Average
Prep Time: 10 minutes mins
Cook Time: 4 hours hrs
Total Time: 4 hours hrs 10 minutes mins
Course: Dinner
Cuisine: Vietnamese
Method: Freezer Friendly, One Pot / Sheet Pan, Too Easy
Diet: Dairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 4 servings
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Ingredients
  

  • 1 half onion (sliced)
  • 1 ½ 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)
  • ½ teaspoon salt
  • ½ 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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Slow Cooker Chicken Banh Mi
Amount Per Serving
Calories 396 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 8g50%
Cholesterol 167mg56%
Sodium 423mg18%
Potassium 371mg11%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 28g56%
Vitamin A 235IU5%
Vitamin C 4mg5%
Calcium 18mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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2.1K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Carrie says

    May 16, 2023 at 4:52 pm

    5 stars
    Made this for dinner tonight and it was a hit. We are slowly transitioning to clean eating, and starting with homemade dinners each night. I served them in whole wheat bolillo rolls. I spread a thin layer of Paleo Mayo on the top roll and then we added a layer of thinly sliced cucumbers and carrot ribbons. I was thrilled that the recipe was so easy to make!

    Reply
  2. Mary says

    September 30, 2022 at 11:30 am

    I make this recipe at least twice a month. Serve it on Bolillo rolls which are difficult to find. My source for them is Super Walmart. We usually add provolone cheese. I warm the rolls and melt the cheese. I serve mine with pickles veggies. I have started doubling the recipe so that there is leftover chicken which I portion into one sandwich packages and freeze. My teenage son loves this because he often misses family dinner and can just pop the chicken packets into the microwave. He add frank's hot sauce to them.

    Reply
    • 100 Days Admin says

      October 05, 2022 at 10:28 am

      Yum! Glad to hear you enjoy it so much. - Nicole

      Reply
  3. Kimberley says

    January 28, 2021 at 12:12 pm

    5 stars
    I made this for our dinner last night and it was a hit with all. I served it on a Trader Joe's organic French baguette - cut into sandwich sized pieces. After reading several other online recipes for this, we used a small amount a mayo on our bread along with thinly sliced cucumbers and pickled carrots. I cooked the meat in my crockpot on low for 6.5 hours.

    To pickle the carrots I grated 2 large carrots and then mixed them with 3T @ rice vinegar, water and sugar. I let them sit in my refrigerator all afternoon. The original recipe I followed for the pickled carrots also called for 3/4 tsp of salt, but I omitted it and did not miss it.

    Reply
  4. Sarah says

    June 14, 2018 at 10:13 am

    I added fish sauce because it’s normally used in VN cuisine. Waiting on results!

    Reply
  5. Erin says

    March 18, 2018 at 9:17 pm

    5 stars
    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.

    Reply
  6. Tracy says

    February 06, 2018 at 8:38 pm

    5 stars
    We had this for dinner tonight and it was delicious! We ate it on your homemade whole wheat tortillas, yum! My husband and I had our wraps topped with this recipe for pickled carrots (with honey instead of the sugar) and it was fantastic!

    https://letthebakingbeginblog.com/2017/05/spicy-korean-carrots/

    Reply
  7. Stephanie says

    January 27, 2018 at 2:05 pm

    Could you eat this with brown rice instead of a bun? Can't wait to try it!

    Reply
    • Amy Taylor (comment moderator) says

      February 07, 2018 at 11:20 am

      Sure.

      Reply
  8. Laura says

    January 01, 2018 at 4:48 pm

    This is delicious!!!

    Reply
  9. Sarah H says

    January 30, 2017 at 6:48 pm

    How long would I cook this if I doubled the recipe? (Family of five here) Love your cookbooks!

    Reply
    • Elin Hagberg says

      February 06, 2017 at 5:26 am

      I think that there wouldn't be that much of a time difference since the pieces of meat are so small so I would just go for the time in the recipe and check if the meat is cooked properly at the given time. Or, at about half time, stir the pot to make sure there are no lumps of meat clinging together and increasing the cooking time.

      Reply
  10. Emily says

    January 25, 2017 at 10:16 pm

    Has anyone tried to make this in an Instant Pot? If so, how dod you change the recipe/cooking time?

    Reply
    • Kelly in SF says

      January 26, 2017 at 3:44 pm

      I want to know if I can use a pressure cooker, too! I think you'd need to add a touch more liquid. I'd saute the onion first. I bet it would take less than 12 minutes at pressure to cook.

      Someone who knows more about pressure cooking - please let us know what you think!

      Reply
  11. Christine says

    January 25, 2017 at 4:10 pm

    Can you use chicken breast instead of chicken thighs?

    Reply
    • Christine says

      January 26, 2017 at 6:01 am

      Never mind. I watched the video.

      Reply
  12. LG says

    January 25, 2017 at 11:29 am

    could you do 8 hours on Low?

    Reply
    • Mae ... OTP in the ATL says

      January 25, 2017 at 2:17 pm

      Yes, I believe 8 hours on LOW would also work.

      At http://fitslowcookerqueen.com, you can find a cool little graphic that clearly converts cooking times between stovetop and slow cookers, and HIGH and LOW times on slow cookers.

      Bon appètit!

      Reply
      • Lisa says

        January 26, 2017 at 12:46 pm

        Yes! Maybe even 6 or 7 hours though ... I would check it if you can.

  13. Leigh says

    January 25, 2017 at 10:34 am

    Can you post nutritional information?

    Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      January 30, 2017 at 1:11 pm

      Hi. We do not provide information on nutrition details. This post helps explains why: https://www.100daysofrealfood.com/healthy-eating-defined/.

      Reply
  14. Courtney says

    January 24, 2017 at 1:01 pm

    For the ginger, is it powdered ginger (that you would find on your spice rack), or grated fresh ginger?

    Thanks!

    Reply
    • JessB says

      January 25, 2017 at 11:27 am

      It says ground ginger so that would be the powdered form.

      Reply
  15. Rachel M. says

    January 23, 2017 at 5:15 pm

    Any recommendations for pickling veggies? Particularly pickling them to have Asian inspired flavors that would go well on the banh mi.

    Reply
    • Martha says

      January 25, 2017 at 1:33 pm

      I have several Bahn Mi recipes. One of them gives directions as follows for the pickled vegetables:
      In a small pot, bring 1 cup white vinegar, 1 1/2 teaspoon salt, 1 teaspoon sugar and 1 cup water to a boil; pour over vegetables (1 small, thinly sliced cucumber; 1 small, peeled & ribbon-sliced carrot; 3 thinly sliced radishes) and refrigerate until pickled (1 hour). These are added to the sandwich along with bean sprouts, cilantro, & sliced jalapenos. Could use daikon radish & cut it & the carrot into matchsticks instead for a more authentic Asian flavor/look.

      Reply
      • Lisa says

        January 26, 2017 at 12:47 pm

        Thank you for sharing!

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