Easy Crockpot Chicken Pho | Simple & Flavorful

I absolutely love real deal, authentic pho—the kind that simmers all day and fills the house with that unmistakable, cozy aroma. But let’s be honest, sometimes life calls for a shortcut. This crock pot chicken pho is one of mine. When I’m craving a big, hot, comforting bowl of pho but need something completely hands-off while I go about my day, this is my go-to recipe. The slow cooker does all the work, gently building those classic flavors without any babysitting.

Another reason I love this recipe? The broth. It’s deeply flavorful, clear, and perfect for canning, so I can stock my pantry with homemade pho broth and have it ready whenever a craving hits. Whether you’re making it for dinner tonight or preserving it for later, this shortcut pho delivers comfort without compromise.

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Ingredients

For the broth

• 2 lbs bone-in chicken breasts, thighs or drumsticks (skin removed)
• 1-2 large yellow onion, halved
• 3-inch piece fresh ginger, sliced in half lengthwise
• 6 cups chicken stock (good quality)
• 2 cups water
• 2 tbsp fish sauce (more to taste)
• 1 tbsp sugar (or rock sugar if you have it)
• 2 whole star anise
• 1 cinnamon stick
• 3 whole cloves
• 1 tsp coriander seeds
• 1 tsp salt and pepper

For serving and garnish

• Rice noodles (pho noodles)
• Thin-sliced green onions
• Fresh cilantro
• Bean sprouts, baby bok choy
• Fresh basil or Thai basil leaves
• Lime wedges & fresh lime juice
• Jalapeño or chili garlic sauce
• Hoisin sauce, soy sauce & sriracha (optional)

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Instructions

1. Char the aromatics (optional but recommended)
Char the onion and ginger cut-side down in a dry skillet or under the broiler until lightly blackened. This adds depth and traditional pho flavor.

2. Load the crockpot
Add chicken, charred onion and ginger, broth, water, fish sauce, sugar, salt, and spices to the slow cooker.

3. Slow cook

• LOW: 5–6 hours
• HIGH: 2½–3 hours

The broth should be fragrant and the chicken very tender.

4. Shred the chicken
Remove chicken, shred it, and discard bones. Return shredded meat to the crockpot.

5. Strain (optional)
For a clearer broth, strain out the spices and aromatics before returning the chicken.

6. Cook noodles separately
Prepare rice noodles according to package directions and divide into bowls.

7. Assemble
Ladle hot broth and chicken over noodles. Top with herbs, sprouts, lime, and chili.

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Tips for Best Flavor

• Skim any foam or excess fat during cooking for a cleaner broth.
• Taste at the end—add more fish sauce or salt if needed.
• Keep noodles separate if storing leftovers to avoid sogginess.

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Storage

• Fridge: Store broth and chicken up to 4 days
• Freezer: Freeze broth (without noodles) up to 3 months

🫙 Canning the Pho Broth for Later

One of my favorite things about this crockpot chicken pho is how well the broth cans. I love putting in a little extra effort once so I can have homemade pho broth sitting on the shelf, ready for quick meals later on.

Before You Start

• Only can the broth, not the noodles or chicken.
• Strain the broth well in a mesh strainer and cheesecloth to remove all solids, spices, and aromatics.
• Chill the broth and skim off excess fat—this helps with clarity and shelf stability.

Pressure Canning Instructions

Because this is a low-acid food, it must be pressure canned. Water bath canning is not safe for meat-based broths.

You’ll need:

• A pressure canner
• Clean, hot jars (pint or quart)
• New lids and rings

Steps:

1. Bring the strained broth to a rolling boil.
2. Ladle hot broth into hot jars, leaving 1 inch headspace.
3. Remove air bubbles, wipe rims, apply lids, and finger-tighten rings.
4. Process in a pressure canner:
   • Pints: 20 minutes
   • Quarts: 25 minutes
   • Pressure:
     • 10 lbs (weighted gauge)
     • 11 lbs (dial gauge)
       (Adjust for altitude as needed.)
5. Allow canner to cool naturally before removing jars.
6. Let jars sit undisturbed for 12–24 hours, then check seals.

Storage & Use

• Store sealed jars in a cool, dark place for up to 12 months.
• Once opened, refrigerate and use within 4–5 days.
• To serve, simply heat the broth and add fresh noodles, cooked chicken, and toppings.

Helpful Tip

I intentionally keep the broth simply seasoned when canning. When reheating, I adjust with extra fish sauce, salt, or lime so the flavors are fresh and vibrant every time.

Print

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🌿 Simple Variations

• Extra gingery: Add another inch of ginger and some light brown sugar
• Spicier: Add chili paste or jalapenos to the broth
• Shortcut: Use rotisserie chicken (add during last 30 minutes)

FAQ

Can I make pho in a crockpot?
Yes! A slow cooker is perfect for pho because it gently simmers the broth for hours, developing deep flavor with very little effort.

Is this crockpot chicken pho authentic?
While traditional pho simmers on the stove all day, this recipe uses the same aromatics and spices for authentic flavor with a hands-off slow cooker method.

Can I can the pho broth?
Yes. The broth can be pressure canned using proper low-acid canning guidelines. Always can broth only—never noodles or chicken.

How do I get clear pho broth?
Char the aromatics, skim fat during cooking, and strain the broth before serving or canning.

What toppings are best for chicken pho?
Fresh herbs, fresh bok choy, green onions, jalapeños, chili crisp oil, and lime wedges add brightness and heat without overpowering the flavorful broth.

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Final Thoughts

When you’re craving real-deal pho but need something that works while life happens, this crockpot chicken pho is the perfect shortcut. It delivers cozy, authentic flavor with almost no hands-on time—and the bonus of a broth that’s perfect for canning or freezing. Whether you’re serving it tonight or stocking your pantry for later, this recipe proves that comfort food doesn’t need hours hours, and hours or have to be complicated.