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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
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.
Carrie says
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!
Mary says
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.
100 Days Admin says
Yum! Glad to hear you enjoy it so much. - Nicole
Kimberley says
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.
Sarah says
I added fish sauce because it’s normally used in VN cuisine. Waiting on results!
Erin says
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.
Tracy says
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/
Stephanie says
Could you eat this with brown rice instead of a bun? Can't wait to try it!
Amy Taylor (comment moderator) says
Sure.
Laura says
This is delicious!!!
Sarah H says
How long would I cook this if I doubled the recipe? (Family of five here) Love your cookbooks!
Elin Hagberg says
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.
Emily says
Has anyone tried to make this in an Instant Pot? If so, how dod you change the recipe/cooking time?
Kelly in SF says
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!
Christine says
Can you use chicken breast instead of chicken thighs?
Christine says
Never mind. I watched the video.
LG says
could you do 8 hours on Low?
Mae ... OTP in the ATL says
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!
Lisa says
Yes! Maybe even 6 or 7 hours though ... I would check it if you can.
Leigh says
Can you post nutritional information?
Thanks!
Amy Taylor (comment moderator) says
Hi. We do not provide information on nutrition details. This post helps explains why: https://www.100daysofrealfood.com/healthy-eating-defined/.
Courtney says
For the ginger, is it powdered ginger (that you would find on your spice rack), or grated fresh ginger?
Thanks!
JessB says
It says ground ginger so that would be the powdered form.
Rachel M. says
Any recommendations for pickling veggies? Particularly pickling them to have Asian inspired flavors that would go well on the banh mi.
Martha says
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.
Lisa says
Thank you for sharing!