A fresh and flavorful slow cooker version of your favorite Asian soup: Vietnamese Chicken Pho. You’re going to love this fast and easy weeknight dinner recipe.
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 at thing like health food.
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!
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!
Your spoon is waiting.
- 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 teaspoon cinnamon stick or 1 cinnamon
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 star of anise
- 1 teaspoon ground cloves
- 1 teaspoon pepper
- 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
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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.
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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.
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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.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Check out these other great soup recipes!
A Mind “Full” Mom: Healing Chicken Soup
In Jennie’s Kitchen: Roasted Butternut Squash Soup with Coconut & Lime
Foodtastic Mom: Slow-Cooker Squash Soup
Hey Grill Hey: Smoke Roasted Tomato Soup with Basil Cream
Devour: 4 One-Pot Soups, Because Who Has Time to Do the Dishes?
Elephants and the Coconut Trees: Sweet Corn Soup
Creative Culinary: Roasted Poblano Pepper and Corn Soup
Healthy Eats: How to Transform Summer Tomatoes into Comforting Fall Soups
The Mom 100: Thai Chicken Noodle Soup
The Fed Up Foodie: Mom’s Chicken Gumbo Soup
The Wimpy Vegetarian: Italian Chickpea Stew with Swiss Chard
Taste with the Eyes: Michel Richard’s Asian Bistro Soup with Shrimp
FN Dish: The Very First Soup Recipes You Should Be Making This Fall
Want more delicious Asian-inspired recipes? Check out my Pinterest board!
Leslie
Hi Liz, this one is awesome! I’ve featured it in my new post and I hope it’s okay!
Liz DellaCroce
Of course!!
Karen
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?
Liz DellaCroce
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.
Kate
Pho is a family favorite and this one looks much easier to pull off than typical Pho recipes. Thanks Liz!
Liz DellaCroce
I hope you try this and love it!
Lavues
Excellent! That looks really delicious, love that!
Liz DellaCroce
Thank you!