4.8 from 255 votes
Crock Pot Chicken Pho
Crock Pot Chicken Pho is a slow-cooked Vietnamese soup featuring tender shredded chicken steeped in fragrant broth infused with toasted spices like cinnamon, star anise, and cloves. Fresh ginger, fish sauce, and light brown sugar balance the depth of flavors, while baby bok choy and delicate rice noodles add fresh texture and body to the dish. The broth simmers with aromatics before finishing with quick-cooked noodles, making it a comforting and practical meal for leisurely cooking.
Prep Time
5 mins
Cook Time
6 hrs 20 mins
Total Time
6 hrs 25 mins
Servings:
6
people
Calories:
325 kcal
Course:
Main Course, Soup
Cuisine:
Asian
Ingredients
- 8 cups chicken stock
- 2 lbs chicken breast or bone-in would work too, boneless
- 1 1/2 tablespoons light brown sugar
- 2 inch ginger peeled and thinly sliced, fresh, piece
- 2 tablespoons fish sauce
- 1 cinnamon stick
- 8 star anise
- 2 teaspoons Coriander
- 8 whole cloves
- 6-8 oz rice noodle 1/16 inch is the best, but whatever you can find will work!, pho, banh pho type
- 3-4 cups baby bok choy chopped
- 1-2 teaspoons kosher salt
- bean sprout
- basil fresh leaves
- jalapeño sliced
- lime wedges
- sriracha
- hoisin sauce
- Chili garlic sauce
Instructions
- Heat a small pan on medium heat and add cinnamon stick, cloves, coriander, star anise, and cloves. Toast, stirring oftne, for about 2 minutes or until fragrant.
- Salt chicken breasts and add to a crock pot. Add chicken stock, fish sauce, and sliced ginger. Add brown sugar and give a little stir so it dissolves. Add toasted spices.
- Set to slow cook on low for 6-8 hrs on or on high for 3-4 hrs.
- Remove chicken from crock pot and shred. While chicken is removed, use a sieve to remove ginger and whole spices.
- Return shredded chicken to crock pot and add chopped bok choy. Turn crock pot to high, cover, and let cook for another 15 minutes.
- While bok choy cooks, prep your accompaniments by slicing jalapeños, lime wedges, and add basil and sprouts to a plate. Gather hoisin, sriracha, and chili garlic sauce.
- After the bok choy has cooked for 15 minutes, open lid and add dried rice noodles. Let cook submerged in the broth for 5-6 minutes, or whatever the cooking time on the package.
- Ladle pho into large bowls. Top with your choice of bean sprouts, jalapeños, basil. Top with sriracha, chili paste, and/or hoisin to taste and finish with a squeeze of fresh lime juice.
- Enjoy!!
Cup of Yum
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
43g
(14%)
Protein
19g
(38%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
34mg
(11%)
Sodium
1474mg
(61%)
Potassium
502mg
(11%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
5314IU
(106%)
Vitamin C
54mg
(60%)
Calcium
182mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 1474mg | 61% |
| Potassium | 502mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 5314IU | 106% |
| Vitamin C | 54mg | 60% |
| Calcium | 182mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.