Crock Pot Chicken Pho

This Crock Pot Chicken Pho offers a simple, delicious way to enjoy the traditional Vietnamese noodle soup right at home. Made with tender chicken, aromatic spices, and a rich broth, this version adds extra nutrition with bok choy and is easy to prepare using a slow cooker.

Why You’ll Love This Recipe

Pho lovers will appreciate the deep, flavorful broth that develops over time. The addition of bok choy enhances the health benefits, while the rice noodles soak up all the savory goodness. This is a perfect, easy-to-make meal for busy weeknights.

Ingredients

For the Broth:

  • 2 chicken breasts

  • 1 tablespoon brown sugar

  • 3 tablespoons fish sauce

  • 1 cinnamon stick

  • 2 star anise

  • 4 whole cloves

  • 1 tablespoon coriander seeds

  • Fresh ginger, sliced

  • 4 cups chicken stock

For the Soup:

  • 1-2 cups rice noodles

  • 2 cups baby bok choy (or spinach)

Accompaniments:

  • Hoisin sauce

  • Sriracha

  • Chili garlic sauce

  • Fresh basil

  • Lime wedges

  • Bean sprouts

  • Sliced jalapeños

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Toast your spices to enhance their flavor.

  2. Add chicken, broth, ginger, brown sugar, fish sauce, and toasted spices to the slow cooker. Let it cook for several hours.

  3. Remove spices and ginger from the broth using a fine mesh sieve.

  4. Shred the chicken and return it to the pot with bok choy. Cook for 20 minutes on high.

  5. Add the rice noodles according to package instructions.

  6. Serve with your favorite accompaniments such as hoisin, sriracha, lime, basil, and bean sprouts.

Servings and Timing

  • Servings: 4

  • Preparation Time: 10 minutes

  • Cooking Time: 4-6 hours (depending on slow cooker setting)

  • Total Time: 4-6 hours

Variations

  • Vegetarian: Use vegetable broth and substitute the chicken with tofu.

  • Spicy: Add extra jalapeños or chili garlic sauce for heat.

  • Gluten-Free: Use gluten-free rice noodles.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

  • Reheating: Reheat the soup on the stove, adding a bit more broth if needed.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work well and provide more flavor.

2. Can I use store-bought pho broth?

Yes, you can substitute with store-bought pho broth, though homemade broth will have a more complex flavor.

3. Can I freeze the pho?

Yes, you can freeze the broth and chicken, but the noodles are best added fresh when reheating.

4. How do I know when the chicken is done?

The chicken is done when it easily shreds with a fork, usually after 4-6 hours of slow cooking.

5. Can I skip the spices?

While the spices add authenticity, you can skip them if you prefer a milder flavor.

Conclusion

This Crock Pot Chicken Pho is an easy, flavorful dish that brings the taste of Vietnamese pho into your kitchen. With its aromatic broth and simple preparation, it’s the perfect meal to enjoy any day of the week.

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Crock Pot Chicken Pho

Crock Pot Chicken Pho

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  • Author: Paula
  • Total Time: 4-6 hours
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

For the Broth:

  • 2 chicken breasts

  • 1 tablespoon brown sugar

  • 3 tablespoons fish sauce

  • 1 cinnamon stick

  • 2 star anise

  • 4 whole cloves

  • 1 tablespoon coriander seeds

  • Fresh ginger, sliced

  • 4 cups chicken stock

For the Soup:

  • 1-2 cups rice noodles

  • 2 cups baby bok choy (or spinach)

Accompaniments:

  • Hoisin sauce

  • Sriracha

  • Chili garlic sauce

  • Fresh basil

  • Lime wedges

  • Bean sprouts

  • Sliced jalapeños

Ingredients

For the Broth:

2 chicken breasts

1 tablespoon brown sugar

3 tablespoons fish sauce

1 cinnamon stick

2 star anise

4 whole cloves

1 tablespoon coriander seeds

Fresh ginger, sliced

4 cups chicken stock

For the Soup:

1–2 cups rice noodles

2 cups baby bok choy (or spinach)

Accompaniments:

Hoisin sauce

Sriracha

Chili garlic sauce

Fresh basil

Lime wedges

Bean sprouts

Sliced jalapeños

Instructions

  1. Toast the Spices: Toast the cinnamon stick, star anise, cloves, and coriander seeds to enhance their flavor.

  2. Prepare the Broth: Add chicken breasts, chicken stock, sliced ginger, brown sugar, fish sauce, and toasted spices to the slow cooker. Cook on low for 4-6 hours.

  3. Remove Spices: After cooking, remove the spices and ginger using a fine mesh sieve.

  4. Shred the Chicken: Shred the chicken and return it to the broth. Add bok choy and cook for an additional 20 minutes on high.

  5. Prepare the Noodles: Cook the rice noodles according to package instructions.

  6. Serve: Ladle the soup into bowls and serve with accompaniments such as hoisin, sriracha, lime, basil, bean sprouts, and sliced jalapeños.

Notes

Vegetarian Option: Use vegetable broth and replace chicken with tofu for a vegetarian version.

Spicy: Add extra jalapeños or chili garlic sauce to increase the heat.

Gluten-Free: Use gluten-free rice noodles.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat the soup on the stove and add more broth if needed.

  • Prep Time: 10 minutes
  • Cook Time: 4-6 hours (depending on slow cooker setting)
  • Category: Main Dish, Soup
  • Method: Slow Cooker
  • Cuisine: Vietnamese

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