Love Chicken Pho? Did you know you can make it at home in your Crock Pot? Homemade Chicken Pho is easier than you may think!
I will repeat: Crock Pot Chicken Pho. 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 pho in Portland), but it's close. Damn close. Mainly because we made it ourselves. In our Crock Pot. While we were at work. WIN.
The secret to an amazing homemade phở is definitely the broth. That's why I had made a deliciously rich, fresh chicken stock the night before. Then, it's all about how you elevate it to the classic pho flavors:
- Fresh Ginger
- Star Anise
- Whole Cloves
- Brown Sugar
- Fish Sauce
Tip: Give the star anise, cloves, and cinnamon a quick toast to really bring out their flavors!
You can also buy pre-made pho spice packs. Most Asian markets sell them, or you can find them here on Amazon (#ad).
While the broth is definitely key, we can't also forget other critical ingredients.
- Raw Chicken Breasts - Bone-in or boneless, whichever you have. Boneless will make shredding slightly easier.
- Bok Choy - While most will say that this is not an ingredient in a traditional pho, yup, I know. But we always like to add in a little extra nutrition wherever we can and I like the added greens it brings to it. But, if you're more of a Pho purist, totally optional.
- Rice Noodles - There are a lot of options here. Most Asian markets sell Pho Noodles or you could buy Banh Pho noodles at 1/16 inch is the best, but whatever you can find will work!
- Condiments - Bean sprouts (skip 'em if you're pregnant), basil, jalapenos, limes, hoisin, sriracha.
As with all of our Crock Pot meals, this one is no exception, it is EASY.
Step 1: Prep your broth. By the way, have you made your own Chicken Stock yet?
Step 2: The spices, sugar, and fish sauce to the stock.
Step 3: Add the chicken to the Crock Pot and add the stock.
Step 4: Slow cook!
How much easier can it get? Not much, my friends. Not much. I start this before I leave for work and then we come home to this deliciousness I could smell the instant I walked in the door. Our poor pup, Nigel, for having to be home all day in such an amazing smelling house!
Step 5: Shred that fall off the bone chicken.
Step 6: Add the chopped bok choy and cook on high.
Step 7: Add the rice noodles and shredded chicken to give them a quick cook - but be careful to not overcook them!
Step 8: Prep your favorite pho condiments.
And done! Add that delicious broth, with the chicken and bok choy to a bowl and top with your favorite pho condiments!
And then we were in business. Dished out in some appropriately large pho bowls, with some bean sprouts, fresh sliced jalapenos, ripped basil, and a squeeze of a slice of lime. Seriously. Who doesn't just love pho? I have yet to meet anyone who has had pho say "meh, I don't really like pho" 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.
How can you not love pho? And this pho is ridiculously easy which makes it even more loveable. It's Crock Pot pho! 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???
Because really, You don't. I'm still full from all the pho I ate last night and dreaming of the beef pho I'm making next!
Crock Pot Chicken Pho
- 8 cups of Chicken Stock
- 2 on the bone skinless chicken breasts
- 1 1/2 tablespoons of light brown sugar
- 2 tablespoons of fish sauce
- 1 cinnamon stick
- 10 star anise
- 1 2 1/2 inch piece fresh ginger peeled and thinly sliced
- 6 whole cloves
- 6 oz of pho rice noodles, banh pho 1/16 inch is the best, but whatever you can find will work!
- 4-6 cups of bok choy chopped
- 12 oz bean sprouts
- 1 cup of fresh basil leaves
- 2 sliced jalapeños
- 1 lime quartered
- 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.
- 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.
- While bok choy cooks, shred chicken and slice jalapeños and prep sprouts, basil, and lime for garnishing.
- 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.
- Ladle into large bowls, add bean sprouts, jalapeños, basil, squeeze lime, and top with sriracha, chili paste, and/or hoisen to taste.
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