2 pounds whole boneless, skinless chicken breasts or thighs
2 tablespoons fish sauce
4 tablespoons lime juice
4 cups chicken stock
3 stalks lemongrass, peeled and smashed
the zest of the limes that were juiced, cut into long strips (you will pull this back out)
1 inch of fresh ginger, peeled and cut into strips
1 15 ounce can of unsweetened coconut milk
2 whole red chile
2 jalapeño, seeded and sliced
2 cloves garlic, minced
3 tablespoons chopped cilantro
Place all the ingredients but the last one in the slow cooker and allow to simmer for 6 hours.
When fully cooked, using two forks to shred the chicken, remove the lemon grass, add the cilantro and serve.