This Slow Cooker Pho with Chicken is so delicious and so easy in the slow cooker! Post may contain affiliate links.
Over on my lifestyle blog, Grey is the New Black, I reviewed King Noodle House. I am a huge fan of big bowls of noodles. I love them. I could eat them every day if I had the option. I especially love how easy they are to prepare in the slow cooker!
The basics for any good bowl of noodles is the broth. This is why the slow cooker shines. You can simmer a flavorful broth all day long! This recipe, which I found in Not Your Mother’s Slow Cooker Recipes for Entertaining 
Before placing the spices in the cheesecloth, you toast them first. Warning…your house will smell fantastic. You also broil the onion and ginger before adding. All of these extra touches take a small amount of time, but I think they add so much to final dish.
This was wonderful. Every bit as good as I hoped it would be!
Ingredients
- 3 bone-in chicken breast halves, skin removed
- 2 bunches green onions, reserve green parts for garnish
- 6 cloves garlic, unpeeled and smashed with a knife
- 1/2 bunch cilantro sprigs (about 1 cup)
- 4 1/2 quarts chicken broth (I used only 3 quarts)
- 2 small yellow onions, unpeeled and halved
- three 1 to 2 inch pieces of unpeeled ginger
- 3 tablespoons Vietnamese fish sauce
- 3 whole star anise pods
- 6 wole cloves
- one 2-inch cinnamon stick broke in half
- pinch of whole fennel seed, lightly crushed
- 1 bay leaf
- 18 ounces 1/4 inch wide rice noodles, soaked in cold water for 20 minutes
- 3/4 cup fresh cilantro leaves, coarsely chopped
- 3/4 cup fresh Italian parsely, coarsely chopped
- 3 handfuls fresh mung bean sprouts
- 6 tablespoons shredded basil leaves
- 3 tablespoons thinly sliced jalapeno peppers
- tops of green onions
- 3 limes, cut into 6 wedges
- hoisin sauce
- sriracha sauce
- chili garlic paste
Instructions
- Place the chicken, the white parts of the green onions, garlic and cilantro stems in slow cooker. Fill the slow cooker 3/4 full with the chicken stock. Cover and set on high.
- Place the onion and ginger on a baking sheet and broil for about 8-10 minutes, turning, until lightly charred. Add to the slow cooker along with the fish sauce. Place the star anise, cloves and cinnamon sticks in a small dry skillet. Toast over medium heat, shaking them, for about 3-4 minutes. Place in a square of cheesecloth along with the fennel seeds and bay leaf. Tie with kitchen twine and add to slow cooker. Cover and cook for 4 1/2 to 5 hours.
- Life the chicken from the slow cooker with a slotted spoon. Strain the broth through a double layer of cheesecloth into a large heatproof bowl. Discard all of the solids and return the broth to the slow cooker and turn to low.
- Cook the rice noodles per directions and rinse in cold water.
- Shred the chicken and return it to the slow cooker. Divide the noodles among the individual bowls, ladle the hot broth and chicken over the top. Serve immediately with garnishes on the side.
I will save this for my Chinese New Year party, it looks good.
I can just smell how wonderful it must be. That’s the best thing about soupy noodles. That first inhale of delicious broth.
Beautiful. And now I want soup.
Pam, this looks so comforting and what a twist on a slow cooker meal. I love it! Pinned.
Hi Pam:)
Recently I have been experimenting with noodle dishes for Marion and myself. As you say, they are so yummy and easy to prepare. However, I have not been able to bring myself to try them in a slow cooker. I’m not sure why but it just seemed like more work which in the case of the slow cooker, isn’t usually the case.
I guess I will give it a try. I’m liking those tips you’ve included. Not to mention such an array of aromatics:) I’ve been on quite the stocking up on stock kick these days but I’m sure a little extra flavor, even to home made stock, is always welcome and who can resit making the house smell warm and cozy:)
Thank you so much for sharing, Pam. I will be saving this link on Pinterest for the future…
I am assuming the garlic goes in the slow cooker with chicken? Has been a little labor intensive thus far, but I know Pho is worth the journey! thanks
Pho is so worth it!