Slow-cooker chicken pho builds a fragrant broth with spices, chicken and noodles. Prepare the noodles separately if the card directs, then assemble the bowls.
Table of Contents
Ingredients and preparation
Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.
- 3 bone-in chicken breast halves (skin removed)
- 2 bunches green onions (reserve green parts for garnish)
- 6 cloves garlic (unpeeled and smashed with a knife)
- 1 cup cilantro sprigs
- 4 1/2 quarts chicken broth (I used only 3 quarts )
- 2 yellow onions (unpeeled and halved)
- 3 inch ginger (cut into 1 inch lengths)
- 3 tablespoons fish sauce
- 3 star anise (whole pods)
- 6 wole cloves
- 2 inch cinnamon stick (broke in half)
- pinch fennel seeds (lightly crushed)
- 1 bay leaf
- 18 ounces 1/4 inch wide rice noodles (soaked in cold water for 20 minutes)
- 3/4 cup fresh cilantro leaves (coarsely chopped)
- 3/4 cup fresh Italian parsely (coarsely chopped)
- 3 handfuls fresh mung bean sprouts
- 6 tablespoons shredded basil leaves
- 3 tablespoons thinly sliced jalapeno peppers
- tops of green onions
- 3 limes (cut into 6 wedges)
- hoisin sauce (for garnish)
- sriracha sauce (for garnish)
- chili garlic sauce (for garnish)
How to make it
Read the complete directions in the recipe card before beginning. Prepare ingredients first, follow the stated order and check the specified cooking or chilling time. Use the visual result and the card's doneness guidance rather than the clock alone.
Serving and storage
Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.
Recipe card
The card below has the complete quantities, times and step-by-step method.
PrintSlow Cooker Pho with Chicken
Slow-cooker chicken pho builds a fragrant broth with spices, chicken and noodles. Prepare the noodles separately if the card directs, then assemble the bowls.
- Prep Time: 25 mins
- Cook Time: 300 mins
- Total Time: 325 mins
- Yield: 8 1x
- Cuisine: Asian
Ingredients
- 3 bone-in chicken breast halves (skin removed)
- 2 bunches green onions (reserve green parts for garnish)
- 6 cloves garlic (unpeeled and smashed with a knife)
- 1 cup cilantro sprigs
- 4 1/2 quarts chicken broth (I used only 3 quarts )
- 2 yellow onions (unpeeled and halved)
- 3 inch ginger (cut into 1 inch lengths)
- 3 tablespoons fish sauce
- 3 star anise (whole pods)
- 6 wole cloves
- 2 inch cinnamon stick (broke in half)
- pinch fennel seeds (lightly crushed)
- 1 bay leaf
- 18 ounces 1/4 inch wide rice noodles (soaked in cold water for 20 minutes)
- 3/4 cup fresh cilantro leaves (coarsely chopped)
- 3/4 cup fresh Italian parsely (coarsely chopped)
- 3 handfuls fresh mung bean sprouts
- 6 tablespoons shredded basil leaves
- 3 tablespoons thinly sliced jalapeno peppers
- tops of green onions
- 3 limes (cut into 6 wedges)
- hoisin sauce (for garnish)
- sriracha sauce (for garnish)
- chili garlic sauce (for garnish)
Instructions
- Place the chicken, the white parts of the green onions, garlic and cilantro stems in slow cooker. Fill the slow cooker 3/4 full with the chicken stock. Cover and set on high.
- Place the onion and ginger on a baking sheet and broil for about 8-10 minutes, turning, until lightly charred. Add to the slow cooker along with the fish sauce. Place the star anise, cloves and cinnamon sticks in a small dry skillet. Toast over medium heat, shaking them, for about 3-4 minutes. Place in a square of cheesecloth along with the fennel seeds and bay leaf. Tie with kitchen twine and add to slow cooker. Cover and cook for 4 1/2 to 5 hours.
- Life the chicken from the slow cooker with a slotted spoon. Strain the broth through a double layer of cheesecloth into a large heatproof bowl. Discard all of the solids and return the broth to the slow cooker and turn to low.
- Cook the rice noodles per directions and rinse in cold water.
- Shred the chicken and return it to the slow cooker. Divide the noodles among the individual bowls, ladle the hot broth and chicken over the top. Serve immediately with garnishes on the side.
