Crockpot Chicken Pho Recipe
A rich, fragrant Vietnamese chicken noodle soup slow-cooked to perfection with warming spices, tender meat, and fresh garnishes.
Ingredients
For the Broth:
- 1.5 pounds bone-in chicken thighs
- 8 cups water
- 1 onion halved
- 1 3- inch piece ginger sliced
- 2 cinnamon sticks
- 3 star anise pods
- 3 whole cloves
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
For Serving:
- 8 ounces rice noodles
- 1 cup bean sprouts
- ½ cup fresh cilantro
- ½ cup Thai basil
- 1 jalapeño sliced
- 1 lime cut into wedges
Instructions
Step 1: Prep the Broth
- Place chicken, onion, ginger, cinnamon, star anise, and cloves in the crockpot.
- Pour in water, then add fish sauce, sugar, and salt.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Step 2: Strain & Shred
- Remove chicken and shred it with forks.
- Strain the broth to remove solids.
- Return the chicken to the crockpot and keep warm.
Step 3: Cook the Noodles
- Boil rice noodles according to package instructions.
- Drain and divide among serving bowls.
Step 4: Assemble & Serve
- Ladle hot broth and chicken over the noodles.
- Top with bean sprouts, basil, cilantro, and jalapeños.
- Squeeze fresh lime juice over everything and slurp away.
Notes
Nutritional Information (Per Serving)
- Calories: ~380
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
Vitamins & Minerals (Per Serving)
- Vitamin B6: 25%
- Iron: 18%
- Vitamin C: 20%
- Calcium: 10%
- Magnesium: 12%
Pro Tips for the Best Chicken Pho
- Char the onion and ginger before adding them for deeper flavor.
- Don’t skip fish sauce—it’s the secret ingredient.
- Use bone-in chicken for a richer broth.
- Customize toppings—add hoisin sauce, sriracha, or more herbs.
- Leftovers? Store the broth separately from noodles to keep them from turning mushy.