Enjoy a comforting bowl of Slow Cooker Chicken Pho, a Vietnamese classic made effortless in your crockpot. This aromatic broth brims with tender chicken, fragrant spices, and fresh herbs, creating a restaurant-quality dish right at home. Perfect for cozy evenings, it’s an easy, nourishing meal that satisfies and delights.
Recipe Tips and Tricks:
- Toast the Spices: Briefly toast your spices before adding them to the slow cooker to enhance their flavor.
- Strain the Broth: Use a fine-mesh sieve to ensure a smooth, clear broth.
- Don’t Skip Garnishes: Fresh herbs, lime, and bean sprouts elevate the dish and balance the rich broth.
- Cook Noodles Separately: Avoid mushy noodles by cooking them just before serving.
- Use Bone-In Chicken: For a deeper flavor, opt for bone-in thighs or drumsticks.
Why You’ll Love This Recipe:
This Slow Cooker Chicken Pho is a lifesaver for busy days. Its hands-off cooking style lets you prepare an authentic Vietnamese dish without fuss. The slow cooker extracts deep, rich flavors from chicken and spices, while the fresh garnishes add brightness. Healthy, flavorful, and satisfying, it’s perfect for family dinners or meal prep.
Slow Cooker Chicken Pho
A warm, fragrant bowl of Slow Cooker Chicken Pho delivers Vietnamese flavors with minimal effort—perfect for cozy meals.
Ingredients
- 2 pounds bone-in chicken thighs or drumsticks
- 8 cups water or chicken broth
- 1 large onion, halved
- 3-inch piece of ginger, sliced
- 3 whole star anise
- 1 cinnamon stick
- 3 cloves
- 2 cardamom pods
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 8 ounces rice noodles
- Garnishes: bean sprouts, lime wedges, Thai basil, cilantro, green onions, jalapeños, hoisin sauce, and sriracha
Instructions
- Prepare the Base: Place chicken, onion, and ginger in the slow cooker. Add spices (star anise, cinnamon, cloves, and cardamom) and cover with water or chicken broth.
- Season the Broth: Stir in fish sauce, sugar, and salt. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Strain and Shred: Remove chicken and spices. Strain the broth into a clean pot. Shred chicken, discarding the bones, and return it to the broth.
- Cook the Noodles: Prepare rice noodles according to package instructions. Drain and divide among bowls.
- Assemble and Serve: Pour hot broth over the noodles and chicken. Add garnishes like bean sprouts, herbs, and lime. Serve with hoisin and sriracha for customization.
Notes
- For a clear broth, skim off any foam that forms during cooking.
- Don’t overcrowd bowls with noodles; let the broth shine!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 431Total Fat 23gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 16gCholesterol 214mgSodium 1348mgCarbohydrates 18gFiber 2gSugar 4gProtein 42g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes:
- Chicken: Use bone-in chicken for a richer, more flavorful broth. Thighs, drumsticks, or a whole chicken work wonderfully.
- Spices: Star anise, cinnamon sticks, cloves, and cardamom pods are essential for authentic flavor. Toast them lightly for maximum aroma.
- Fish Sauce: Adds umami depth to the broth—use a high-quality brand for the best results.
- Rice Noodles: Stick with thin pho noodles for an authentic texture. Cook them separately to avoid overcooking.
- Fresh Herbs: Thai basil, cilantro, and green onions bring vibrancy to the dish.
Variations and Substitutions:
- Protein Options: Swap chicken for shrimp, beef, or tofu for a different twist.
- Vegetarian Option: Replace chicken with mushrooms and vegetable broth, and skip the fish sauce for a vegan version.
- Spice Level: Add sliced jalapeños or a drizzle of chili oil for heat.
- Gluten-Free: Ensure the fish sauce is gluten-free, and you’ve got a naturally gluten-free dish.
- Short on Time? Use rotisserie chicken and premade broth for a quicker version.
Storage Options:
- Refrigerator: Store the broth and noodles separately in airtight containers for up to 3 days.
- Freezer: Freeze the broth (without noodles or garnishes) for up to 3 months in a freezer-safe container.
- Reheating: Thaw frozen broth overnight in the fridge and reheat on the stovetop. Add fresh noodles and garnishes when serving.
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