Ingredients
The following ingredients have 6 Servings
- 6 chicken breasts
- 1 small onion, chopped
- 3 cloves garlic , chopped
- 1 tbsp peeled and grated ginger
- 1 tbsp lemon grass. chopped (*If substituting dried, use 1/2 the amount)
- 2 tbsp agave syrup (* you can substitute liquid honey but you will need to use 3 tbsp of honey in place of agave)
- 3/4 cup rice vinegar
- 1/2 cup soy sauce
- 1/3 cup fish sauce
- 6 8 inch sub buns (cut in half lengthwise)
- 6 tbsp sriracha mayonnaise (*you can mix sriracha sauce and mayonnaise together)
- 1/2 cup red onion, chopped
- 1/4 c. fresh cilantro (chopped)
- 3 tbsp mint
- 1 cup cucumber, thinly sliced (sliced)
- 12 tbsp grated carrots
- 6 radishes, thinly sliced
- 2 tbsp rice vinegar
- 2 tsp sugar
- 1 lime
- additional lime wedges
- additional sriracha mayonnaise
Instruction
- Spray bowl of slow cooker with non-stick cooking spray and place chicken breast on the bottom. Add onions, ginger, garlic and lemongrass.
- In a separate bowl, whisk together 2 tbsp agave, 3/4 cup rice vinegar, 1/2 soy sauce, 1/3 cup fish sauce to bowl and stir. Pour mixture over chicken.
- Cook on low for 6 hours (or high for 3 hours) or until chicken is cooked through (there is no longer any pink)
- After 6 hours, remove and shred chicken breast. **The easiest way is to do this is with an electric hand mixer or in your kitchen aid mixer (See video in NOTES)*
- Add 1/2 cup of liquid from the slow cooker back into the shredded chicken and mix together.
