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Slow Cooker Lemongrass Chicken

This easy recipe for Slow Cooker Lemongrass Chicken comes together quickly for dinner, served over cauliflower rice with extra cilantro.



Happy Friday! I can’t believe we’re soon rolling into the last full week of October, with daylight savings and the holidays just around the corner. It has been a crazy week with travel, with K and I in working in different states and many hours spent in the car {and awful traffic}. I made this recipe for Slow Cooker Lemongrass Chicken a few weeks ago, and I really wish I had it ready when I got home last night after 9:00.



Lemongrass is one of my favorite flavors, but I don’t use it nearly often enough. I used three stalks in this recipe. The important thing to remember is you have to trim lemongrass before using it. The first time I made a lemongrass dish a few years ago, I didn’t trim it well enough and K and I were picking lemongrass stalks out of our teeth for an hour after dinner. Whoops šŸ™‚ Food & Wine has a great description of how to trim the lemongrass stalk – read it before you make this dish! Here’s the gist of it: you need to remove the outer leaves and chop up only the bulb for a recipe.



Lemongrass pairs deliciously with chicken. I also added apple cider vinegar, Chinese five spice, garlic, ginger and other tasty Asian-inspired flavors. Serve over regular or cauliflower rice with extra cilantro on top!


Slow Cooker Lemongrass Chicken

An easy dinner recipe using lemongrass.

Servings 4


  • 1 1/4 pounds chicken breasts
  • 3 stalks lemongrass {bulbs}
  • 1/2 cup chicken broth
  • 3 tbsp apple cider vinegar
  • 1 tbsp fish sauce
  • 1 tsp Chinese five spice
  • 4 garlic cloves
  • 1 tsp grated ginger
  • 1/4 cup cilantro {chopped}
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Add all ingredients to a slow cooker. Cook on HIGH for 2 hours.

  2. After 2 hours, shred chicken with a fork and stir. Continue cooking on LOW for 30 minutes.

  3. Serve over cauliflower rice or regular rice.

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