Chicken Pho (Slow Cooker) handily cooks your chicken and broth in the crockpot for easy work making your favorite Vietnamese noodle soup.
Chicken Pho (Slow Cooker)
By Sue Lau | Palatable Pastime
Jump to Recipe
Chicken Pho (Slow Cooker) is my recipe of the day with the blogging group From Our Dinner Table. We post weekly on changing topics as a group. This weeks topic is Slow Cooking Recipes. Glad you could join us!
Print Recipe
For my offering, I wanted to share a recipe for chicken pho with you. Not everything is added to the crock. But it does a great job cooking the chicken for your meat. As well as making a suitable broth.
The other ingredients, such as the noodles and herbs, will not be cooked in there. In fact, the noodles are only soaked in hot water. And the bean sprouts and herbs not cooked at all.
So once you get your broth ready, you can put extra in the fridge or even freeze to make quick work of this meal-sized soup.
Slow Cooking Recipes
- Asian Style Beef Short Ribs from Confessions of an Overworked Mom
- Buffalo Chicken Dip from That Recipe
- Cajun 15 Bean Soup (Crockpot) from Art of Natural Living
- Garlic Parmesan Chicken and Potatoes from Jen Around the World
- Healthy Crockpot Balsamic Italian Lentil Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Pork Spring Rolls with Spicy Plum Dipping Sauce from Karen’s Kitchen Stories
- Root Beer Puled Pork Sandwiches from The Spiffy Cookie
- Slow Cooker Asian Pork from Hezzi-D’s Recipe Box
- Slow Cooker Chicken Pot Pie Soup from Blogghetti
- Chicken Pho (Slow Cooker) from Palatable Pastime
- Slow Cooker Chicken Tikka Masala from A Kitchen Hoor’s Adventures
- Slow Cooker Dal Makhni from Magical Ingredients
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Chicken Pho (Slow Cooker)
You Might Also Like:
Vietnamese Coffee
Vietnamese style pour-over coffee sweetened with condensed milk in the traditional style.
Pho Bo Vien ~ Vietnamese Beef Meatball and Noodle Soup
Slow cooked bone broth forms the base for this traditional Vietnamese pho noodle soup with meatballs, sliced beef, and herbs.
Banh Xeo (Vietnamese Pancake)
Banh Xeo (Vietnamese Pancake) is a crepe flavored with coconut and turmeric served with lettuce, fresh herbs, and nuoc cham dipping sauce.
Vietnamese Sesame Noodles
Then, Vietnamese Sesame Noodles is a delicious cold noodle dish with lots of veggies in a Vietnamese style sauce.
Vietnamese Soft Rolls with Crab
Fresh Vietnamese summer rolls filled with asparagus, crab, pickled carrot and herbs pair well with nuoc cham and hoisin dipping sauce for a fresh and healthy appetizer.
Chicken Pho (Slow Cooker)
Click stars in the recipe card to rate.
Chicken Pho (Slow Cooker)
Equipment
- 1 large oval slow cooker
Ingredients
For the Slow Cooker:
- 2 tablespoons oil
- 3 pounds bone-in chicken thighs
- 2 medium onions peeled
- 3 inch knob ginger sliced
- 2 teaspoons garlic
- 9 cups water
- 3 tablespoons chicken base or bouillon
- 2 tablespoons cracked star anise
- 2 teaspoons coriander seed
- 2 teaspoons fennel seed
- 1 teaspoon black peppercorns
- 2 4- inch cinnamon sticks
- 1/2 cup fish sauce
- 1/4 cup sugar
For Soup:
- 12 ounces dry medium-wide banh pho rice noodles
- boiling water to cover
- 6 cups fresh bean sprouts
- 3 fresh jalapenos thinly sliced
- 3 scallions sliced
- 2 cups fresh basil leaves
- 2 cups fresh cilantro leaves
- 1 lime cut into 6 wedges
- 2 tablespoons sambal chili paste or sriracha
- 2 tablespoons hoisin sauce
Instructions
- Brown chicken in a skillet in the oil and place in the crock.
- Add everything else to the crock, cover and cook on low for 4-6 hours, then remove the chicken.
- Discard skin and save the meat in the fridge. Add the bones back to the crock and continue cooking for another4-6 hours on low, to total 10 hours.
- Strain the broth and discard the solids (not the chicken meat).
- You can use it now, but I like to refrigerate overnight to allow the fats to solidify (and then I can scoop the solid fat out).
- Before serving, place the rice noodles in an oblong container and cover with boiling water. Allow to cool. Check a noodle then to see if it is done enough for you. It should be al dente because when you add hot broth it cooks a little bit more. Otherwise add boiling water again and drain it when it is tender enough. I prefer a soak to cooking them as they easily overcook and get mushy. And most recipes don't really tell you that.
- Anyway, place the noodles in your large soup bowl. Cover with the chicken, and very hot or near boiling broth.
- Top with bean sprouts, herbs of choice, jalapenos, scallions, squeeze with lime and add a squirt or hoisin sauce and sambal chili paste. I prefer non-fermented sambal to sriracha but do what you like.
Notes
Nutrition
Don’t Forget to Pin & Save the Recipe!
Above all, join my recipe group on Facebook for more recipes from blogger friends around the world!
Palatable Recipes
or scan the code to join
Disclaimer: This post may contain affiliate links which offer sources for ingredients and equipment, if needed. You can click the links with no charge to you. If you do purchase anything during your visit it helps pay the electric bill here and keep the blog lights on! Thanks for your support.
Slow cooker perfection. Cooked tender meat and broth…and then fresh ingredients to add flavor and texture…YUM! My kind of crockpot meal!
I’ve only ever had beef pho (at least once a month!) I need to branch out with chicken! Saving this to make soon.
The beef is arguably the most common and popular. Making the broth for that takes considerably longer. But any pho is good pho, provided it’s a good recipe.
Next time my youngest needs some comfort food, this is it!
I’ve had pho once or twice and loved it. But I’ve never tried to make it at home. I love this slow cooker version!