Crockpot Chicken Pho Recipe
If you’ve ever craved a bowl of steamy, aromatic pho but felt daunted by the process (or just didn’t want to babysit the stove all day), this Crockpot Chicken Pho Recipe is your answer. By leaning on the slow cooker, you get all the layered flavors of classic Vietnamese chicken noodle soup with a fraction of the fuss. Each spoonful features tender chicken, a spiced and savory broth, springy rice noodles, and a riot of fresh garnishes. Let’s dive right into the easy details so you can have cozy, soul-soothing pho bubbling away with minimal effort.
Ingredients You’ll Need
Ingredients You’ll Need
Here’s the beauty of a great pho: it’s all about a handful of simple ingredients, each chosen for maximum impact. Fragrant spices, umami-boosters, and fresh herbs come together to create that signature flavor profile—nothing extra needed, and every component matters!
- Chicken thighs or drumsticks (2 pounds): Dark meat brings both juicy flavor and richness to your broth—bone-in is key for extra depth.
- Chicken broth (8 cups): A solid foundation, so use the best quality you can for a beautifully layered soup.
- Onion (1 medium, halved): Adds subtle sweetness and body as it simmers alongside the chicken and spices.
- Fresh ginger (3-inch piece, sliced): This adds peppery warmth and that signature Vietnamese taste.
- Star anise (3 whole): Imparts the classic, sweet licorice aroma that makes pho instantly recognizable.
- Cinnamon stick (1): One stick is just enough to offer warmth without overpowering.
- Whole cloves (4): They boost complexity with gentle spice and hint of sweetness.
- Fish sauce (1 tablespoon): Essential for its salty, umami-rich punch—don’t skip it!
- Soy sauce (1 tablespoon): Infuses earthy savoriness and rounds out the flavor.
- Sugar (1 teaspoon): Just the right touch to balance the spices and salt.
- Rice noodles (8 ounces): A necessity for proper pho texture—soft, slippery, and perfect for soaking up broth.
- Bean sprouts (1 cup): Classic garnish for crunch and freshness.
- Fresh cilantro (1/2 cup): Adds bright, herbal notes and a burst of green.
- Thai basil (1/2 cup): The sweet, anise flavor is unmistakable—substitute regular basil in a pinch.
- Lime (1, cut into wedges): A squeeze at the end perks up all the flavors.
- Jalapeño (1, sliced): Add as many slices as you like for a build-your-own level of heat.
- Hoisin sauce & sriracha (for serving): Drizzle at the table—these make each bowl customizable and extra satisfying.
How to Make Crockpot Chicken Pho Recipe
Step 1: Build Your Broth Base
Start off by loading your crockpot with the chicken thighs or drumsticks, chicken broth, halved onion, sliced ginger, star anise, cinnamon stick, whole cloves, fish sauce, soy sauce, and sugar. All at once, these ingredients begin to meld and create the unmistakable aroma of a Vietnamese kitchen. If you’re in the mood for an extra-rich broth, go ahead and roast the onion and ginger under the broiler for about five minutes before adding them to the pot—this deepens the flavor beautifully.
Step 2: Slow Simmer to Perfection
Cover your slow cooker and let the magic happen. For the best results, set it to low for 6 to 8 hours—ideal if you want to start in the morning and return home to incredible aromas. If you’re pressed for time, the high setting for 3 to 4 hours will still deliver a delicious broth. As the hours tick by, the spices will perfume your kitchen and the chicken will turn unbelievably tender.
Step 3: Shred and Strain
Once the cook time is up, carefully remove the chicken pieces from the crockpot. Use two forks to shred the meat, discarding the skin and bones—this step puts all the focus on those juicy bites of chicken. Next, strain the broth through a fine-mesh sieve to remove the spent onion, ginger, and spices. Pour that golden, clarified broth back into the slow cooker and stir in the shredded chicken so every sip is packed with flavor.
Step 4: Prep the Noodles
While your broth is staying hot in the slow cooker, cook the rice noodles according to package instructions. Usually, it just means soaking them in hot water until tender and then draining. Don’t overcook—the noodles should be soft yet pleasantly chewy. Divide these noodles evenly among your serving bowls, setting the stage for ladling on the broth.
Step 5: Assemble and Enjoy
Ladle the steaming chicken and broth over those beds of rice noodles. Now comes the fun part: top each bowl with a generous handful of bean sprouts, torn cilantro, Thai basil leaves, a fresh squeeze of lime, and a few jalapeño slices for a spicy kick. Serve hoisin sauce and sriracha at the table so everyone can customize their bowl of Crockpot Chicken Pho Recipe to their liking!
How to Serve Crockpot Chicken Pho Recipe
Garnishes
The ritual of adding garnishes is what makes eating pho such a joy. Arrange mounds of bean sprouts, cilantro, Thai basil, lime wedges, and jalapeños on a platter and let everyone top their own bowl. Not only does this method let people tailor the flavors and textures, but it also makes the meal feel vibrant and interactive. A swirl of hoisin or a dash of sriracha is the proverbial cherry on top.
Side Dishes
While a steaming bowl of Crockpot Chicken Pho Recipe easily stands alone, you can round out your meal like a true Vietnamese feast with a few light sides. Try crispy spring rolls, Vietnamese pickled vegetables, or even a simple cucumber salad for contrast. The freshness of these sides balances the savory riches of the pho beautifully.
Creative Ways to Present
If you want to make your Crockpot Chicken Pho Recipe dinner party-worthy, serve it up family-style: set out the broth and noodles in separate pots alongside platters of garnishes, and let guests build their own bowls. For a more casual approach, prepare smaller appetizer portions in mugs or teacups—perfect for a cozy gathering or as an impressive starter at a multi-course meal.
Make Ahead and Storage
Storing Leftovers
Leftover pho is one of life’s little pleasures! Store the broth, chicken, and noodles in separate airtight containers in the fridge. Keeping the components apart prevents the noodles from soaking up all the broth and turning mushy. Veggies and fresh herbs are best stored separately, wrapped in damp paper towels in a zip-top bag.
Freezing
For longer storage, freeze just the broth and chicken (the noodles and herbs don’t freeze well). Let everything cool completely, then transfer to freezer-safe containers or bags. The broth can be frozen for up to 3 months. When the craving for a quick Crockpot Chicken Pho Recipe hits, just thaw and reheat!
Reheating
To reheat, warm the broth and chicken together in a pot over medium heat until steaming—a gentle simmer preserves the chicken’s tenderness. Cook fresh rice noodles when you’re ready to serve, and prep the garnishes while the soup heats. Assembling your bowl with refreshed herbs and crisp sprouts makes leftovers taste just as vibrant as day one.
FAQs
Can I use chicken breast instead of thighs or drumsticks?
Absolutely! While dark meat yields a richer, more succulent broth, you can substitute bone-in chicken breasts for a lighter flavor. Just watch the cook time—chicken breast can dry out if left too long, so aim for the shorter end of the slow cooker range.
Do I have to use all those spices?
The star anise, cinnamon, and cloves are what set pho apart from simple chicken soup, so I recommend using them if you can. That said, if you’re missing one, don’t stress—your Crockpot Chicken Pho Recipe will still come out delicious, just a little less traditional.
How can I make this dish gluten-free?
This Crockpot Chicken Pho Recipe is naturally gluten-free if you use a gluten-free soy sauce or tamari. Double-check your labels on fish sauce as well, but most varieties are safe!
Can I prep anything ahead of time?
Yes! You can assemble all the ingredients in the crockpot insert the night before and refrigerate it. In the morning, just set it in the slow cooker and turn it on. You can also prep the garnishes and store them in airtight containers for quick serving later.
What if I don’t have a crockpot?
No slow cooker? No problem! You can make this recipe on the stovetop. Simply combine everything in a large pot, bring to a gentle simmer, cover, and cook for about 1.5 to 2 hours until the chicken is tender and the broth is fragrant.
Final Thoughts
If you’re looking for a comforting meal that delivers maximum flavor with minimum effort, I can’t recommend this Crockpot Chicken Pho Recipe enough. The ease of the slow cooker brings this Vietnamese classic right into your kitchen, whether it’s a busy weeknight or a lazy Sunday. Gather your ingredients, invite over some friends, and enjoy the satisfying ritual of slurping up a big, steaming bowl of pho—you just might find yourself making it on repeat!
Print
Crockpot Chicken Pho Recipe
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crockpot Chicken Pho recipe is a comforting and flavorful twist on the traditional Vietnamese noodle soup. Slow-cooked to perfection, it’s an easy and satisfying meal that’s perfect for any day of the week.
Ingredients
For the Broth:
- 2 pounds bone-in chicken thighs or drumsticks
- 8 cups chicken broth
- 1 medium onion (halved)
- 3-inch piece fresh ginger (sliced)
- 3 whole star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
For Serving:
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1/2 cup fresh cilantro
- 1/2 cup Thai basil
- 1 lime (cut into wedges)
- 1 jalapeño (sliced)
- hoisin sauce and sriracha for serving
Instructions
- Prepare the Broth: Place chicken, broth, onion, ginger, star anise, cinnamon stick, cloves, fish sauce, soy sauce, and sugar into a crockpot. Cook on low for 6–8 hours or on high for 3–4 hours.
- Shred the Chicken: Remove the chicken, shred the meat, and discard skin and bones. Strain the broth and return it to the crockpot with the shredded chicken.
- Cook the Noodles: Cook rice noodles according to package directions and drain.
- Serve: Divide noodles into bowls, ladle hot broth and chicken over them. Top with bean sprouts, cilantro, basil, lime wedges, and jalapeños. Serve with hoisin sauce and sriracha on the side.
Notes
- For a richer broth, roast the onion and ginger under the broiler before adding to the crockpot.
- This recipe can be made ahead—store broth and chicken separately and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 880mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
