Easy Slow Cooker Vietnamese Chicken Meal Prep

Alex Carter

Tender, aromatic chicken infused with lemongrass, ginger, and fish sauce makes a perfect make-ahead dinner. This slow cooker recipe delivers authentic Vietnamese flavors with minimal effort, ideal for weekly meal prep.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings 4 servings

Calories 485 kcal

Ingredients

1.5 lb boneless, skinless chicken thighs trimmed of excess fat
1 cup low-sodium chicken broth
3 tbsp fish sauce
2 tbsp brown sugar packed
2 tbsp soy sauce or tamari for gluten-free
1 tbsp rice vinegar
4 clove garlic minced
1 tbsp fresh ginger grated
2 tbsp fresh lemongrass white part only, finely minced
1 tsp sriracha optional, for heat
1 lb baby bok choy halved lengthwise, for serving
2 cup cooked jasmine rice for serving

Notes

Storage: Store cooled meal prep containers in the refrigerator for up to 4 days. Reheat in the microwave until hot throughout. Make-Ahead: The chicken can be cooked up to 2 days in advance and stored separately; assemble containers the day of serving for best texture. Substitutions: Use chicken breasts for leaner meat, but reduce cook time to avoid dryness. For a gluten-free version, ensure soy sauce is tamari. Serve with extra sriracha or lime wedges for added brightness.