Crock Pot Chicken Pho

4.79 from 82 votes

Chicken Pho made easily at home in your Crock Pot!

Course Main Course, Soup

Cuisine Asian

Diet Low Fat

Prep Time 5

Cook Time 6 20

Total Time 6 25

Servings people

Calories 325kcal

Author Tracy

8 cups chicken stock
2 lbs boneless chicken breasts or bone-in would work too
1 1/2 tablespoons light brown sugar
2 inch piece fresh ginger peeled and thinly sliced
2 tablespoons fish sauce
1 cinnamon stick
8 star anise
2 teaspoons whole coriander
8 whole cloves
6-8 oz of pho rice noodles, banh pho 1/16 inch is the best, but whatever you can find will work!
3-4 cups baby bok choy chopped
1-2 teaspoons kosher salt
bean sprouts
fresh basil leaves
sliced jalapeños
lime wedges
Sriracha
hoisin
chili garlic sauce

Heat a small pan on medium heat and add cinnamon stick, cloves, coriander, star anise, and cloves. Toast, stirring oftne, for about 2 minutes or until fragrant.
Salt chicken breasts and add to a crock pot. Add chicken stock, fish sauce, and sliced ginger. Add brown sugar and give a little stir so it dissolves. Add toasted spices.
Set to slow cook on low for 6-8 hrs on or on high for 3-4 hrs.
Remove chicken from crock pot and shred. While chicken is removed, use a sieve to remove ginger and whole spices.
Return shredded chicken to crock pot and add chopped bok choy. Turn crock pot to high, cover, and let cook for another 15 minutes.
While bok choy cooks, prep your accompaniments by slicing jalapeños, lime wedges, and add basil and sprouts to a plate. Gather hoisin, sriracha, and chili garlic sauce.
After the bok choy has cooked for 15 minutes, open lid and add dried rice noodles. Let cook submerged in the broth for 5-6 minutes, or whatever the cooking time on the package.
Ladle pho into large bowls. Top with your choice of bean sprouts, jalapeños, basil. Top with sriracha, chili paste, and/or hoisin to taste and finish with a squeeze of fresh lime juice.
Enjoy!!