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