Description
This Crockpot Chicken Pho recipe offers a comforting, flavorful Vietnamese chicken noodle soup effortlessly prepared in a slow cooker. Tender chicken thighs simmer with aromatic spices and broth, paired with fresh herbs, rice noodles, and classic pho garnishes for an authentic experience perfect for an easy weeknight meal.
Ingredients
Scale
Broth and Chicken
- 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
Noodles and Garnishes
- 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, for serving
- Sriracha, for serving
Instructions
- Prepare the broth and chicken: Place the chicken thighs or drumsticks, chicken broth, halved onion, sliced ginger, star anise, cinnamon stick, cloves, fish sauce, soy sauce, and sugar into a crockpot. Cover and cook on low for 6–8 hours or on high for 3–4 hours to develop a rich, flavorful broth and tender chicken.
- Shred the chicken and strain broth: Once cooking is complete, carefully remove the chicken pieces from the crockpot. Discard the skin and bones, then shred the chicken meat with forks. Strain the broth through a fine sieve to remove the onion, ginger, and spices, then return the clear broth to the crockpot along with the shredded chicken to keep warm.
- Cook the rice noodles: Prepare the rice noodles according to package instructions, typically by soaking or boiling until tender. Drain the noodles thoroughly to prevent sogginess.
- Assemble and serve: Divide the cooked rice noodles into serving bowls. Ladle hot broth and shredded chicken over the noodles. Garnish each bowl with fresh bean sprouts, cilantro, Thai basil, lime wedges, and sliced jalapeños. Serve hoisin sauce and sriracha on the side for added flavor customization.
Notes
- For a richer, more aromatic broth, roast the onion and ginger under the broiler for 5 minutes before adding them to the crockpot.
- This recipe can be made ahead of time by storing the broth and shredded chicken separately. Reheat before assembling and serving.
- Use gluten-free soy sauce to keep the recipe gluten-free.
- Adjust the amount of jalapeño and chili sauces to suit your preferred spice level.
