Description
This slow cooker chicken pho delivers rich, aromatic flavor with almost no hands-on time. Perfect for cozy dinners and for making extra broth to can or freeze for later.
Ingredients
For the broth
-
2 lbs bone-in chicken thighs or drumsticks, skin removed
-
1 large onion, halved
-
3-inch piece fresh ginger, sliced
-
6 cups chicken broth
-
2 cups water
-
2 tablespoons fish sauce
-
1 tablespoon sugar
-
2 whole star anise
-
1 cinnamon stick
-
3 whole cloves
-
1 teaspoon coriander seeds
-
Salt, to taste
For serving
-
Rice noodles
-
Shredded chicken (from broth)
-
Fresh cilantro
-
Fresh basil or Thai basil
-
Green onions
-
Chili crisp oil
-
Lime wedges (optional for serving)
Instructions
-
Char the onion halves and ginger in a dry skillet or under the broiler until lightly blackened.
-
Add chicken, charred onion and ginger, broth, water, fish sauce, sugar, spices, and salt to a crockpot.
-
Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours.
-
Remove chicken, shred the meat, and discard bones.
-
Strain the broth if desired for a clearer finish, then return chicken to the pot.
-
Cook rice noodles separately according to package directions.
-
Assemble bowls with noodles, chicken, and hot broth.
-
Top with herbs and spoon chili crisp oil over each bowl before serving.
Notes
-
Keep the broth lightly seasoned if you plan to can it—adjust flavors when reheating.
-
Skim fat for a cleaner, clearer pho broth.
-
Store broth separately from noodles for best leftovers.
- Prep Time: 15 MINUTES
- Cook Time: 6 HOURS
- Category: SOUP | DINNER
- Method: SLOW COOKER
- Cuisine: VIETNAMESE INSPIRED