Chicken Pho (Slow Cooker)

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

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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!

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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.

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• Pork Spring Rolls with Spicy Plum Dipping Sauce from Karen’s Kitchen Stories
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• Slow Cooker Asian Pork from Hezzi-D’s Recipe Box
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Chicken Pho (Slow Cooker)

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Chicken Pho (Slow Cooker)

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Chicken Pho (Slow Cooker)

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Course Main Course, Soup

Cuisine Asian, Vietnamese

Keyword slow cooker recipes

Prep Time 30 minutes minutes

Cook Time 10 hours hours

Servings 6

Calories 819kcal

Author Sue Lau

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

from the kitchen of palatablepastime.com

Nutrition

Calories: 819kcal | Carbohydrates: 78g | Protein: 40g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 2611mg | Potassium: 929mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1185IU | Vitamin C: 27mg | Calcium: 162mg | Iron: 6mg

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