If you have ever dreamed of savoring a rich, aromatic bowl of pho right from the comfort of your home, this Crockpot Chicken Pho Recipe is going to become your new best friend. Combining the soulful flavors of traditional Vietnamese pho with the ease of slow cooker convenience, this recipe delivers a broth simmered to perfection, tender shredded chicken, and all the fresh herbs and zing you love about pho. It’s an inviting, deeply comforting dish that feels like a warm hug after a long day, and the best part is how simple it is to pull together with everyday ingredients.
Ingredients You’ll Need
Each component of this recipe has a starring role, whether it’s building layers of flavor or adding texture and vibrant color. The ingredients are straightforward but essential, ensuring your Crockpot Chicken Pho Recipe tastes authentic and truly satisfying.
- 1 1/2 pounds boneless skinless chicken breasts or thighs: Choose thighs for richer flavor or breasts for a leaner soup base.
- 8 cups chicken broth: The heart of your pho, providing a warm, savory canvas for the spices and aromatics.
- 1 medium onion, halved: Roasting or using raw will add sweet depth and fragrance to your broth.
- 3-inch piece fresh ginger, sliced: Adds a fresh zingy warmth essential to authentic pho.
- 3 cloves garlic, smashed: Infuses subtle pungency and richness.
- 2 tablespoons fish sauce: For that unmistakable umami boost that ties it all together.
- 1 tablespoon soy sauce or tamari: Enhances depth while balancing salty notes.
- 1 tablespoon brown sugar: A touch of sweetness to balance the savory ingredients perfectly.
- 1 teaspoon salt: To season and round out the flavors.
- 1 teaspoon whole coriander seeds: Toasted to release citrusy, nutty aroma vital for pho.
- 1 teaspoon whole fennel seeds: Adds a sweet, licorice-like fragrance.
- 2 whole cloves: Warm and slightly spicy, perfect for complexity.
- 1 cinnamon stick: Provides a subtle warmth and sweetness that lingers on the palate.
- 8 ounces rice noodles: The chewy, tender base that soaks up all that glorious broth.
- 2 cups bean sprouts: For crunch and freshness at the finish.
- 2 green onions, sliced: Adds mild sharpness and color.
- Fresh cilantro, chopped: Bursts of brightness that lift the dish.
- Fresh basil leaves: Offering a sweet, peppery note essential to pho’s character.
- Lime wedges: A squeeze of tangy freshness just before eating.
- Jalapeño slices (optional): Adds a gentle kick of heat if you like it spicy.
How to Make Crockpot Chicken Pho Recipe
Step 1: Prepare Your Aromatics and Spices
Start by placing the onion halves, sliced ginger, smashed garlic, coriander seeds, fennel seeds, cloves, and cinnamon stick into the slow cooker. Each of these elements is a building block contributing distinct aromatics and flavors that will slowly infuse the broth, creating that signature pho aroma. If you want an extra depth of flavor, try toasting the coriander and fennel seeds briefly in a dry skillet before adding them in.
Step 2: Add Chicken and Broth
Place the boneless chicken breasts or thighs on top of the aromatics in the crockpot. Pour in the chicken broth. The broth is a wonderful base since it already carries savory notes, which become elevated once the chicken and spices start mingling. This slow infusion process is what makes the broth taste so rich and layered.
Step 3: Season the Broth
Add the fish sauce, soy sauce or tamari, brown sugar, and salt directly to the crockpot. These ingredients perfectly balance the savory, salty, and sweet components of your pho broth. Give everything a gentle stir to combine.
Step 4: Slow Cook to Perfection
Cover your crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow simmering lets the chicken become tender and fully infused with flavor, while also allowing the spices and aromatics to permeate the broth deeply. Patience here truly rewards with a standout bowl of pho.
Step 5: Shred the Chicken and Strain the Broth
Once the cooking is done, remove the chicken breasts or thighs from the crockpot and shred them using two forks. For a cleaner, more refined broth, strain out the onion, ginger, garlic, and spices, then pour the broth back into the crockpot. Return the shredded chicken to the broth and give it a stir. Taste and adjust the seasoning as needed, adding more fish sauce or salt if you want a stronger punch.
Step 6: Cook the Rice Noodles
While your broth is finishing, prepare the rice noodles according to the package instructions. Usually, this involves soaking or briefly boiling them until tender but still chewy—the perfect vessel for soaking up that aromatic broth.
How to Serve Crockpot Chicken Pho Recipe
Garnishes
The garnishes turn your savory soup into a fresh and vibrant experience. Lay out bowls of bean sprouts, sliced green onions, chopped cilantro, and fresh basil leaves. Don’t forget the lime wedges for that burst of brightness and the optional jalapeño slices for a spicy kick. Each person can customize their bowl, which is part of the fun and tradition of enjoying pho.
Side Dishes
Traditional pho often stands alone as a meal, but if you want to round out the experience, consider light Vietnamese sides such as fresh spring rolls, a crisp papaya salad, or simple pickled vegetables. These sides provide complementary textures and flavors without overshadowing the star: your Crockpot Chicken Pho Recipe.
Creative Ways to Present
For a fun twist, serve the pho in rustic bowls with small dipping plates for the garnishes, allowing each guest to build their own bowl exactly how they like it. You might also drizzle a little hoisin and sriracha on the side for those who love richer, spicier additions. Serving it with chopsticks and a soup spoon enhances the experience, making it feel authentic and cozy.
Make Ahead and Storage
Storing Leftovers
This Crockpot Chicken Pho Recipe keeps beautifully in the fridge for up to 3 days. Store the broth and chicken separately from the noodles if possible to prevent the noodles from becoming soggy. When you’re ready to eat, simply warm the broth and chicken, then add freshly cooked noodles.
Freezing
The broth and shredded chicken freeze well for up to 2 months in airtight containers. Freeze the noodles separately or avoid freezing them entirely, as they do not hold up well after thawing. To enjoy a quick meal later, thaw the broth and chicken in the fridge overnight and heat gently.
Reheating
Reheat your pho broth and chicken in a saucepan over medium heat until warm and steaming. If stored separately, cook the rice noodles fresh or briefly reheat them in hot water to bring back their perfect texture. Combining these elements just before serving ensures every bite is as delightful as the first.
FAQs
Can I use chicken thighs instead of breasts for this Crockpot Chicken Pho Recipe?
Absolutely! Chicken thighs add a richer, more flavorful broth thanks to their higher fat content. Breasts result in a leaner soup, so choose based on your preference.
Is it necessary to strain the broth after cooking?
Straining the broth is optional but recommended if you prefer a clear, smooth soup without the bits of aromatics. It results in a more traditional-looking pho and a refined texture.
Are there vegetarian alternatives to fish sauce in this recipe?
You can use soy sauce or tamari to replace fish sauce for a vegetarian or vegan version. While it won’t have the exact same depth, it will still be delicious with plenty of other spices.
Can I prepare this recipe without a slow cooker?
Yes, you can simmer the ingredients on the stovetop for about 2 to 3 hours, but the slow cooker is excellent for developing those deep, slow-simmered flavors with minimal effort.
What’s the best way to reheat leftover pho without overcooking the noodles?
Heat the broth and chicken separately, then add freshly prepared rice noodles when serving. This keeps the noodles from becoming mushy and keeps your pho tasting fresh.
Final Thoughts
Making this Crockpot Chicken Pho Recipe at home is truly a rewarding experience. Each spoonful bursts with comforting warmth, subtle spices, and fresh, lively garnishes. It’s a perfect meal to make ahead, impress your family or friends, and soothe your soul. So why wait? Dive into crafting your own bowl of Vietnamese comfort and let this recipe bring a little extra joy and flavor into your kitchen.
Print
Crockpot Chicken Pho Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Vietnamese
- Diet: Dairy-Free
Description
This Crockpot Chicken Pho recipe offers a comforting and flavorful Vietnamese soup that is easy to prepare with minimal hands-on time. Tender chicken simmers in aromatic broth infused with traditional spices and fresh herbs, served over delicate rice noodles and topped with vibrant bean sprouts, basil, cilantro, and lime for a fresh finish. Perfect for a nourishing meal any day.
Ingredients
Broth and Chicken
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 8 cups chicken broth
- 1 medium onion, halved
- 3-inch piece fresh ginger, sliced
- 3 cloves garlic, smashed
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole fennel seeds
- 2 whole cloves
- 1 cinnamon stick
Noodles and Toppings
- 8 ounces rice noodles
- 2 cups bean sprouts
- 2 green onions, sliced
- Fresh cilantro, chopped
- Fresh basil leaves
- Lime wedges
- Jalapeño slices (optional)
Instructions
- Prepare the Broth and Aromatics: Place the halved onion, sliced ginger, smashed garlic, coriander seeds, fennel seeds, cloves, and cinnamon stick into the crockpot to start building the soup’s distinctive flavor base.
- Add Chicken and Liquids: Lay the chicken breasts or thighs on top of the aromatics, then pour in the chicken broth. Stir in fish sauce, soy sauce or tamari, brown sugar, and salt to infuse the broth.
- Cook the Soup: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender, allowing the flavors to meld beautifully.
- Shred the Chicken: Remove the chicken from the crockpot and shred it into bite-sized pieces using two forks for easy eating.
- Strain and Adjust Broth: If desired, strain the broth to remove the aromatics for a clearer soup. Return the broth to the crockpot and add the shredded chicken back in. Taste and adjust seasoning as needed.
- Cook Rice Noodles: Prepare the rice noodles separately according to package instructions until tender but firm, then drain.
- Assemble and Serve: Divide the cooked noodles among serving bowls, ladle the hot broth with shredded chicken over the noodles, and top with bean sprouts, sliced green onions, chopped cilantro, fresh basil leaves, lime juice, and jalapeño slices for a fresh and vibrant finish.
Notes
- For deeper flavor, briefly toast the coriander seeds, fennel seeds, cloves, and cinnamon stick in a dry skillet before adding them to the crockpot to release their essential oils.
- Using chicken thighs will create a richer, more flavorful broth, while chicken breasts result in a leaner soup.
- If you prefer a clearer broth, straining out the solids after cooking enhances the presentation and texture.
- Adjust the seasoning with additional fish sauce or soy sauce to suit your taste.
- Jalapeño slices add a lovely heat but can be omitted for a milder soup.
