Crock Pot Chicken Pho
This slow-cooked twist on pho delivers deep, aromatic broth infused with warm spices like star anise, cinnamon, and cloves, while tender chicken shreds soak up every savory note. The dish balances rich, herbal depth with bright lime and fresh herbs, creating a bowl that’s both comforting and invigorating. With minimal hands-on time, the crock pot does the heavy lifting, yielding a fragrant, layered broth that tastes like it simmered for hours. It’s a foolproof way to bring the soul-warming magic of pho to the weeknight table without sacrificing depth or complexity.
Ingredients
- chicken stock8.0 cups
- chicken breasts2.0
- brown sugar2.0 tablespoons
- fish sauce2.0 tablespoons
- cinnamon stick1.0
- star anise10.0
- ginger1.0 piece
- cloves6.0
- rice noodles6.0 oz
- bok choy4.0 cups
- bean sprouts12.0 oz
- basil leaves1.0 cup
- jalapeños2.0
- lime1.0
Nutrition
Directions
- 1
Place the chicken stock, chicken breasts, brown sugar, fish sauce, cinnamon stick, star anise, ginger, and cloves into a 6-quart crock pot.
- 2
Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and cooked through.
- 3
Remove the chicken breasts from the crock pot and shred them using two forks; discard the cinnamon stick, star anise, ginger, and cloves.
- 4
Return the shredded chicken to the crock pot and stir to combine with the broth.
- 5
Cook the rice noodles according to package instructions, then drain and divide among serving bowls.
- 6
Add the bok choy to the crock pot, cover, and cook on high for 10 minutes until wilted.
- 7
Ladle the hot broth and chicken over the noodles in each bowl.
- 8
Top with bean sprouts, basil leaves, sliced jalapeños, and a squeeze of lime juice before serving.
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