Description
A comforting Vietnamese noodle soup made easy in the slow cooker. This Slow Cooker Chicken Pho recipe delivers a deeply aromatic broth, tender chicken, and fresh toppings for a healthy, flavorful meal that feels like a restaurant-quality dish right at home.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs) or 2 lbs bone-in chicken thighs
- 1 large onion, halved
- 4-inch piece of ginger, halved
- 3 star anise pods
- 4 whole cloves
- 1 cinnamon stick
- 2 tbsp coriander seeds
- 3 tbsp fish sauce
- 8 cups water
- 12 oz dried flat rice noodles (bánh phở)
- Fresh basil leaves
- Fresh cilantro sprigs
- Bean sprouts
- Lime wedges
- Sliced chili peppers or jalapeños
- Hoisin sauce and sriracha (optional, for serving)
Instructions
- Char onion and ginger under a broiler or in a dry skillet until blackened.
- Toast star anise, cloves, coriander seeds, and cinnamon stick in a dry pan until fragrant.
- Place chicken, charred onion, ginger, toasted spices, fish sauce, and water in the slow cooker.
- Cover and cook on low for 6–8 hours or high for 4 hours.
- Remove chicken when cooked, shred meat, and return bones to broth for extra flavor.
- Strain the broth and skim off excess fat for clarity.
- Cook rice noodles separately according to package directions.
- To serve, place noodles and shredded chicken in bowls, ladle over hot broth, and top with herbs, bean sprouts, lime, and chilies. Offer hoisin sauce and sriracha on the side.
Notes
- For a lighter broth, remove the skin before cooking.
- Store broth separately in the fridge for up to 4 days or freeze in portions.
- Cook noodles fresh each time to avoid mushiness.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg