Slow Cooker Chicken Pho

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

Course Soup

Cuisine Asian, Vietnamese

Diet Gluten Free

Keyword chicken pho, pho hack, slow cooker

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings

Calories 422kcal

Author Liz DellaCroce

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

US Measurements - Convert to Metric

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

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