Chicken broth is slowly steeped with cinnamon, cloves, ginger, and other Asian pantry staples then poured over rice noodles and topped with shredded chicken.
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.
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!
Frequently asked questions:
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!
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
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
- 1/4 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.
Video
Chef’s 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
Want more delicious Asian-inspired recipes? Check out my Pinterest board!
Susie
Thoughts on cooking chicken breast in the broth as it cooks in the crockpot?
Liz DellaCroce
Yep that works too!!
Matthew
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!!
Liz DellaCroce
Oh I’m so happy to hear it Matthew!!!
Matthew Evans
That was supposed to say fishy.
🤷🏻♂️
Matthew Evans
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??
Liz DellaCroce
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. :)
Matthew
Is it too late to add some of those things?
Liz DellaCroce
No not at all!
Esther
What can I substitute the coriander with? Any other seeds?
Liz DellaCroce
Just leave it out. :)
Biggie Chinx
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
Liz DellaCroce
Yes I do! :)
Lisa F.
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!!!!
Liz DellaCroce
Should say 1 cinnamon stick or one teaspoon ground! Revised the recipe, sorry for the confusion!