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
Scale
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.
