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
Scale
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
