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Slow Cooker Pho-Inspired Chicken Soup Recipe

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Chicken broth is slowly steeped with cinnamon, cloves, ginger, and other Asian pantry staples then poured over rice noodles and topped with shredded chicken.

Slow Cooker Chicken Pho in a bowl

This recipe represents everything I love at dinnertime: slow cooker recipes, chicken recipes, and Asian-inspired recipes. Vietnamese Slow Cooker Chicken Pho is the ultimate healthy weeknight dinner recipe that doesn’t taste a thing like health food.

Slow Cooker Chicken Pho - an easy Asian soup recipe

Chicken broth is slowly steeped with cinnamon, cloves, ginger, and other Asian pantry staples then poured over rice noodles and topped with shredded rotisserie chicken before serving. Of course, that’s just the beginning. Anyone who has ever ordered pho in a Vietnamese restaurant knows that this soup is all about the toppings!

slow cooker chicken pho with chopsticks

Frequently asked questions:

What toppings do you add to chicken pho?

On this particular evening, I topped my bowl with cilantro, bean sprouts, lime wedges, thinly sliced onions, and jalapeño slices but the options are limitless. Try hoisin sauce, Sriracha, Thai basil or any other fresh herb you have on hand. This rich and flavorful Slow Cooker Chicken Pho is going to be your new go-to weeknight dinner recipe!

Can it be made in a stockpot?

You can definitely use a large stockpot in lieu of a crockpot. You won’t need to add too much water, but keep an eye on it. I would do it for at least 8 hours for the best flavor.

Recipe Substitutions:

If you don’t have coriander seeds you can use ground coriander. If you don’t have either of those on hand you can use Chinese 5 spice but would go sparingly on it.

Your spoon is waiting.

slow cooker chicken pho with chopsticks

Slow Cooker Chicken Pho

4.47 stars average
Chicken broth is slowly steeped with cinnamon, cloves, ginger and other Asian pantry staples then poured over rice noodles and topped with shredded chicken.
PREP: 10 mins
COOK: 4 hrs
TOTAL: 4 hrs 10 mins
Save
Servings: 4

Ingredients
 

  • 8 cups chicken stock (low sodium)
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 3 inch piece lemon peel
  • 1 cinnamon stick (or 1 teaspoon ground)
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 star of anise
  • 1 teaspoon pepper
  • ¼ teaspoon ground cloves
  • 8 ounces rice noodles (cooked according to package instructions)
  • 12 ounces shredded cooked chicken breast (such as rotisserie)
  • Optional Toppings: bean sprouts (cilantro, jalapeno slices, hoisin sauce, sriracha, thinly sliced onion, lime wedges)

Instructions
 

  • Place the first 11 ingredients in a slow cooker (chicken broth through pepper) and heat on High for 4 hours or Low for 8 hours.
  • Using a fine mesh strainer, pour cooked chicken broth over a large soup pot to remove the lemon peel, cinnamon stick and other spices from the broth; discard remnants.
  • To serve, divide noodles evenly between four bowls and top with 3 ounces of cooked chicken in each bowl. Ladle two cups warm chicken broth over each bowl and serve with optional toppings.

Recipe Video

Notes

Can I use a large stock pot instead of a slow cooker?

You can definitely use a large stock pot. You won’t need to add too much water, but keep an eye on it. I would do it for at least 8 hours for the best flavor.

Can ground coriander can be used instead of the seeds?

Yes!

Nutrition

Calories: 422kcalCarbohydrates: 56.9gProtein: 31.4gFat: 6.7gSaturated Fat: 1.5gPolyunsaturated Fat: 5.2gCholesterol: 67mgSodium: 1706mgFiber: 1gSugar: 1.4g

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Want more delicious Asian-inspired recipes? Check out my Pinterest board!

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

42 Comments

  1. Love this recipe! It’s absolutely delicious- I doubled the recipe and added an extra 2 cups of chicken broth. I love having the extra broth- super easy to freeze and defrost once I am ready to eat! I am definitely sharing this one with friends and family- Thank you!!!!!

  2. Wow! I remade it today with ALL of the ingredients and can I tell you that this is so delicious. Sorry for my sass last night! What a beautiful meal this made! Thank you for the awesome recipe!!

  3. Ugh I am so disappointed. I cooked this for 8 hours and just sat down to eat- now I’m getting rid of all of it. It tastes so fishes I can’t taste anything else. What the pho! The only ingredient I didn’t have was soy sauce. Would that affect the taste that much??

    1. Hey Matthew – I’m sorry to hear this didn’t work out for you! Soy sauce is a good way to balance the fish sauce. You can always use salt instead. Another option is to add lime juice. Of course more broth as well. :)

  4. Do you leave the spices in the entire time? I read that the flavors may become too overwhelming if cooked too long. Tho maybe that’s just when boiling on the stove as opposed to slow cooker.

    Cant wait to try this. Pho sure! ~BC

  5. Liz,

    I have a question about the cinnamon sticks. What is 1 tsp cinnamon sticks? Do I just grind up a cinnamon stick to make 1 tsp or can I use ground? It looks like it needs to be removed with the cloth, so just wondering if 1 tsp is one whole stick or what you would advise. Thank You!!!!

      1. Thanks so much. I used a few whole cloves and added some coins of fresh ginger too. Turned out delicious and will be a regular meal grim now on!

  6. I don’t have a slow cooker. I do have a large stock pot. Should I keep it on low burner for the same amount of time? Should I add more liquid?

  7. SO. Good! My first time eating or making pho, and now I think I’m addicted. Such an interesting blend of flavors, and oh so comforting!

  8. This sounds great – we love pho! I was wondering if ground coriander can be used instead of the seeds, since that is what I have in the house. Or possibly 5-spice? Thanks!

  9. Hi Liz,
    Would it work if I added 2-3 raw chicken breasts to the skow cooker at the beginning? Would I need to add more / less broth? Many thanks!

  10. I’m a little late to the party but just saw this pin. It sounds delicious and I’ve heard that Pho has a lot of health benefits. My question is about the nutrition facts displayed…is that seriously for one serving or is that for the full recipe?

    1. Not late at all!! The 422 calories is for one serving including protein and noodles. It’s very filling and satisfying! If you want the sodium to go down you can use homemade chicken broth, unsalted chicken breasts or reduce the soy sauce/fish sauce.

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