Crock pot Chicken Phở

Chicken Pho in your crock pot!I will repeat: Crockpot Chicken Phở. I know. And you’re welcome.  Ok, I’m in no way saying that this phở is anywhere near the phở that the tiny little Vietnamese woman at Toast N’Phở makes (my favorite phở in Portland), but it’s close. Damn close. Mainly because we made it ourselves.  In our crockpot.  While we were at work.  I know!Crock pot Chicken PhoThe secret to an amazing phở is definitely the broth.  That’s why I had made a deliciously rich, fresh chicken stock the night before.  Then, all it needed were the phở flavor goodness: fresh ginger, star anise, whole cloves, brown sugar, fish sauce, and cinnamon.Crock Pot Chicken PhoMmmm, fresh, from scratch chicken stock.  But a really good prepackaged stock would work just as well.Crock Pot Chicken PhoTo the 8 cups of chicken stock, I added 2 tablespoons of brown sugarCrock Pot Chicken Pho2 tablespoons of fish sauceCrock Pot Chicken Pho10 star anise and 6 clovesCrock Pot Chicken Phosome fresh ginger sliced thinlyCrock Pot Chicken Phoand finally a whole cinnamon stick.Crock Pot Chicken PhoThen, I added a couple of skinned and trimmed on the bone chicken breasts, meat down, into the crockpot,Crock Pot Chicken Phoand poured the stock and spices over the chicken.  Done. Left for 10 hours on low in the crockpot while we go to work.  How much easier can it get? Not much, my friends. Not much.Crock Pot Chicken PhoAfter work, we came home to this bubbling deliciousness I could smell the instant I walked in the door. Poor Nigel having to be home all day in such an amazing smelling house!Crock Pot Chicken PhoFirst, I pulled the chicken out; slowly because it was so wonderfully fall off the bone tender.Crock Pot Chicken PhoThen, while it cooled, I prepped the final pieces: the bean sprouts, jalapeños, limes, bok choy, basil, and rice noodles. Rice noodles… totally on our make from scratch list but I wanted phở waaayy sooner than it would have taken to learn to make rice noodles, so we ‘cheated.’  shhhh.Crock Pot Chicken PhoWhen I pulled out the chicken, I also grabbed the spices (as many as I had patience to fish around for) so we were just left with the phở broth.  Then I added some chopped bok choy,Crock Pot Chicken Phoand the rice noodles.  These guys cooked in the covered crockpot for about 30 minutes on high.Crock Pot Chicken PhoMeanwhile I shredded the chickenCrock Pot Chicken Phoand prepped the fixins.Crock Pot Chicken PhoAfter the 30 minutes (ok, it was more like 22.5 minutes because I couldn’t wait any longer I was so excited), I added the shredded chicken back into the crockpot.
Crock Pot Chicken Pho - let your slow cooker do the work for you all day!And then we were in business.  Dished out in some appropriately large phở bowls, with some bean sprouts, fresh sliced jalapeños, ripped basil, and a squeeze of a slice of lime. Seriously. Who doesn’t just love phở?  I have yet to meet anyone who has had phở say “meh, I don’t really like phở” Which is probably a good thing because that’d be the last time I’d see them.  I just don’t need that type of negativity in my life.Crock Pot Chicken Pho- Let your slow cooker do all the work for you!Because really, how can you not love phở?  And this phở is ridiculously easy which makes it even more loveable. It’s made in a crockpot!  While you’re working or playing or doing anything else you want to do but be in the kitchen!  How do you get better than that???Let your slow cooker do all the work for you! Crock Pot Chicken PhoYou don’t.  I’m still full from all the phở I ate last night and dreaming of the beef phở I’m making next!  

Another one of my favorite Asian dishes made in your trusty crock pot, Crock Pot Chicken Chow Mein

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Crockpot Chicken Phở
Yields 6
Pho in your Crock Pot!
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Total Time
8 hr 30 min
Total Time
8 hr 30 min
  1. 8 cups of Chicken Stock
  2. 2 on the bone, skinned chicken breasts
  3. 2 tablespoons of light brown sugar
  4. 2 tablespoons of fish sauce
  5. 1 cinnamon stick
  6. 10 star anise
  7. 1 2-inch piece fresh ginger, peeled and thinly sliced
  8. 6 cloves
  9. 6 oz of rice noodles
  10. 4-6 cups of bok choy chopped
  11. 12 oz bean sprouts
  12. 1 cup of fresh basil leaves
  13. 2 sliced jalapeños
  14. 1 lime, quartered
  1. Add brown sugar, fish sauce, cinnamon, star anise, ginger, and cloves to chicken stock.  Place chicken breasts meat down in crockpot and then pour stock over.  Let cook in crockpot for 8-10 hrs on low.
  2. Remove chicken breasts from crockpot and set aside.  Remove spices from broth.  Add bok choy to broth, turn crockpot to high and let cook for another 30 minutes.
  3. While bok choy cooks, shred chicken and slice jalapeños and prep sprouts, basil, and lime for garnishing.
  4. Just before bok choy is done, after about 20 minutes, add the rice noodles and shredded chicken back to broth to finish cooking for the last 10 minutes.
  5. Ladle into large bowls, add bean sprouts, jalapeños, basil, squeeze lime, and top with sriracha, chili paste, and/or hoisen to taste.
Adapted from Eating Well
Adapted from Eating Well
Served From Scratch
Let your Crock Pot do all the work to create this classic Vietnamese Chicken Pho at home, From Scratch!

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