Vietnamese Slow-Cooker Casserole

This casserole is beaming with the #5tothrive formula and absolutely loaded with delicious nutrient density! It has become our favourite casserole (another staple is my Veggie Beef Fall Apart Slow-Cooker Casserole) Aromatic, super flavourful, and fresh this casserole mimics many of the flavours found in Vietnam. Typically, I gravitate towards casseroles in the winter, however because this one is full of fresh herbs, lemon grass sticks, ginger and galangal it’s definitely one for all seasons!

Vietnamese Slow-Cooker Casserole mise en place/ food prep

Enjoy this casserole with or without a small half cup serving of rice that’s been cooked, cooled completely (creates resistant starch III to help with blood glucose control) and warmed back up again. There’s a few steps involved, but they’re well worth it. Most of the cooking is done in a slow-cooker, so you can just walk away. The slow cooker along with using boneless thighs (instead of always muscle meat, breasts) makes this dish so tender. Searing the thighs first on each side quickly helps to lock in their moisture for the slow-cooker. The result is high-end restaurant style succulent chicken similar to pulled pork. It’s truly delicious!

Vietnamese Slow-Cooker Casserole

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Recipe by Priscilla Soligo Course: Uncategorized


Prep time




  • 1.2kg 10 Skinless, Boneless Chicken Thighs

  • 540g 2¼ Cups Chicken Stock

  • 60g 4 Lemon Grass Stalks, tough outer layer discarded, flattened

  • 57g 3 Tbsps Coconut Aminos

  • 30g 2 Tbsps Coconut Oil 

  • 30g ¼ Cup Spring Onion, thinly sliced

  • 27g 2 Tbsps Fresh Ginger, peeled, grated with juice

  • 18g 1 Tbsp Fish Sauce

  • 15g 2 Inches Galangal, sliced 

  • 10g 2 Limes (juice and zest of 2 limes)

  • 5g 1 Tbsp Ground Coriander 

  • 4g 2 tsp Ground Cinnamon 

  • ⅛ tsp Ground Cardamom 

  • Garnish Freshly chopped mixed herbs: Thai basil, mint, coriander

  • Sautéed veggies for topping
  • 150g 1 Small Whole Broccoli, cut into florets 

  • 100g 1 Bunch Baby Bok Choi

  • 15g 1 Tbsp Ghee

  • 15g 1 Tbsp Fresh Ginger, minced

  • 10g 2 Fresh Garlic Cloves, minced

  • Unrefined Salt and Pepper to taste

  • Optional 1 Cup Cooked, cooled, warmed back up rice (creates resistant starch III)


  • Preheat the slow-cooker or Crockpot on high.
  • On the stove on medium heat in a large pan, add in 1 tablespoon of coconut oil. Add in skinless, boneless chicken thighs and cook for 3 minutes on each side until seared, but not cooked through. Remove from the heat. Set aside. 

  • Place all of the remaining ingredients into the slow-cooker (except the veggies for topping). Add in seared chicken thighs and drumsticks into the slow cooker and ensure they are covered with the liquid (use a spoon to push them down). Set slow cooker on high for 5-6 hours.
  • Once the slow-cooker is done discard the lemongrass and galangal. Turn off the slow-cooker. Leave the lid on while you sauté the veggies before serving.
  • On the stove on low heat in a skillet pan, heat up the oil. Add in ginger, garlic and sauté for a minute with the lid on.
  • Add in the broccoli, and cook for two minutes with the lid on.
  • Add in the bok choi and cook for another couple of minutes with the lid on. 
  • Add salt and pepper to taste and remove from the heat. 
  • Assembly: To serve, in a serving bowl, place the chicken into a bowl then ladle the liquid broth. To top, add the sautéed broccoli and bok choi. Garnish with the fresh herbs along with a small (½ Cup) side serving of steamed rice on the side.


  • Storage: Casserole will keep in the fridge for up to ten days. Sauté the vegetables fresh and add the rice only when serving.

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