Slow Cooker Vietnamese Shredded Chicken
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5 from 2 votes

Slow Cooker Vietnamese Shredded Chicken

Prep Time15 mins
Servings: 8 -10


  • 6 chicken breasts
  • 2 Tbsp. toasted sesame oil
  • 1 medium yellow onion diced
  • 2 Tbsp. garlic
  • 2 Tbsp. minced ginger
  • 2 Tbsp. siracha sauce
  • 1/4 cup fish sauce
  • 2 Tbsp. rice vinegar
  • 3 Tbsp. brown sugar
  • 3/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1 tsp. pepper
  • 1 Tbsp. lime juice
  • Corn tortillas
  • Suggested garnishes
  • Goat cheese
  • Cilantro
  • Cilantro lime dressing
  • Purple cabbage


  • Heat sesame oil in pan on medium heat. When hot, add diced onion and garlic, cooking until translucent, about 5 to 7 minutes on medium low heat.
  • When translucent, add ginger, and stir for another two minutes. Add to siracha, fish sauce, rice vinegar, cinnamon, cloves, lime juice, pepper, and less than 1/2 cup of water.
  • In slow cooker, spoon in 1/4 cup of marinate into bottom, laying chicken over top. Add remaining sauce and cook on low for 3-5 hours—making sure it isn’t cooked too long.
  • Once fully cooked, remove chicken, shred with fork, and place back into sauce. Stir and let chicken sit for 10-15 minutes before serving with purple cabbage, sprinkled goat cheese, cilantro, lime, and dressing of your choice.