Description

This Crockpot Chicken Pho recipe offers a comforting and aromatic Vietnamese soup made easy with the slow cooker. Tender chicken thighs simmered with fragrant spices in a rich broth combined with delicate rice noodles and fresh herbs create a delicious, authentic pho experience without the fuss. Perfect for meal prep or a cozy dinner, this gluten-free dish is customizable with optional spicy and savory toppings.

Ingredients

Broth and Chicken

1 ½ pounds boneless, skinless chicken thighs
8 cups low-sodium chicken broth
1 onion, halved
1 3-inch piece fresh ginger, sliced
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
2 whole star anise
4 whole cloves
1 cinnamon stick

Noodles and Garnishes

8 ounces rice noodles
1 cup bean sprouts
½ cup fresh cilantro leaves
½ cup fresh Thai basil leaves
¼ cup sliced green onions
1 lime, cut into wedges
1 jalapeño, thinly sliced
Hoisin sauce and Sriracha (optional, for serving)

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Instructions

Prepare the broth: Place the chicken thighs, chicken broth, halved onion, sliced ginger, fish sauce, soy sauce, brown sugar, star anise, cloves, and cinnamon stick into a slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours to develop a rich, flavorful broth.
Shred the chicken: Once cooking is complete, remove the chicken thighs from the slow cooker and shred them using two forks, discarding any excess fat or cartilage.
Strain the broth: Pour the broth through a fine mesh sieve to remove solids like onion, ginger, and spices. Return the clear broth back to the slow cooker to keep it warm.
Cook the rice noodles: Prepare the rice noodles separately according to the package instructions, typically by soaking in hot water or boiling briefly until tender, then drain well.
Assemble the bowls: Divide the cooked noodles evenly among serving bowls. Top with shredded chicken, then ladle hot broth over the ingredients.
Add garnishes and serve: Serve each bowl with bean sprouts, cilantro, Thai basil, sliced green onions, lime wedges, and jalapeño slices on the side. Offer hoisin sauce and Sriracha for optional added flavor and heat.

Notes

For a spicier broth, add additional fresh ginger slices or a chili pepper during cooking.
Chicken breasts can be used instead of thighs but may yield a less rich broth.
Make sure to soak or cook rice noodles just prior to serving to avoid them becoming mushy.
Leftover broth and chicken can be refrigerated separately for up to 3 days or frozen for longer storage.