Busy week coming up? Cook up these easy poached chicken breasts infused with the flavors of the ubiquitous Vietnamese sauce nuoc cham in your slow cooker on Sunday. Then enjoy the leftover chicken three different ways over the days to come — ladled with the broth over rice noodles, layered with vegetables on a sandwich and mixed with mayo to make a creamy chicken salad.

Spicy Slow-Cooker Chicken with Lime, Basil and Mint

Serves 12

Active Time: 30 minutes

Total Time: 3 1/2 hours to 6 1/2 hours

3 cups low-sodium chicken broth

3 shallots, very thinly sliced

1/4 cup fish sauce

2 tablespoons packed light brown sugar

2 to 4 Thai chiles, very thinly sliced, or 1 teaspoon crushed red pepper

2 teaspoons lime zest

4 to 4 1/2 pounds skin-on, bone-in chicken breasts

2 cups julienned grated carrots

1/2 cup lime juice

1/3 cup sliced fresh mint

1/3 cup sliced fresh basil

1. Combine broth, shallots, fish sauce, brown sugar, chiles (or crushed red pepper) and lime zest in a 6-quart slow cooker. Nestle chicken meat-side down in the broth. Cook on High for 3 hours or Low for 6 hours.

2. Remove the chicken to a clean cutting board. Discard the skin and shred the meat. Return the chicken to the slow cooker and stir in carrots, lime juice, mint and basil.

Tasty tip

To make ahead, refrigerate for up to three days.

Recipe nutrition per serving: 157 Calories, Total Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 60 mg, Carbohydrates: 8 g, Fiber: 1 g, Total Sugars: 4 g, Added Sugars: 2 g, Protein: 24 g, Sodium: 482 mg, Potassium: 342 mg, Folate: 13 mcg, Calcium: 32 mg. Carbohydrate servings: 1/2.

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©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.