Chicken Pho, a classic Vietnamese soup, is a perfect recipe for a slow cooker. The chicken and seasonings of star anise, cloves and ginger simmer all day in the crock pot, welcoming you home with an alluring aroma. Serve with the essential garnishes for pho soup--fresh herbs, bean sprouts, chiles and lime--and let everyone top their own. Serve chile-garlic sauce for those who want more heat. Source: EatingWell Soups Special Issue April 2016

Carolyn Malcoun
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken breasts, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).

    Advertisement
  • Transfer the chicken to a cutting board. Remove spices and discard. Add noodles and bok choy to the slow cooker. Cover and cook on High for 30 minutes.

  • Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the shredded chicken. Serve bowls of soup with bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side so everyone can add their own toppings.

Tips

Make Ahead Tip: Combine seasonings with broth; prep chicken; cover and refrigerate separately for up to 1 day.

Equipment: 5- to 6-quart slow cooker

Add star anise, named for its star-shaped pods, to Asian-inspired dishes to lend distinctive licorice-like flavor. Look for it with other bulk spices in natural-foods stores, in Asian markets or online at penzeys.com.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

352 calories; 5.5 g total fat; 1.5 g saturated fat; 75 mg cholesterol; 594 mg sodium. 954 mg potassium; 39.4 g carbohydrates; 2.8 g fiber; 7 g sugar; 37.7 g protein; 4494 IU vitamin a iu; 30 mg vitamin c; 81 mcg folate; 163 mg calcium; 6 mg iron; 65 mg magnesium; 4 g added sugar;

Reviews (17)

Read More Reviews
17 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3
Rating: 3 stars
06/02/2019
I really liked this although my family did not.:( Read More
Rating: 4 stars
03/27/2017
This turned out great I only had boneless chicken breasts so will use bone-in next time for a more flavorful broth but we were very happy with it. I skipped the bok choy soaked my thin rice noodles in hot water for 10 minutes then dropped them into the slow cooker for 5 minutes to get them tender. Read More
Rating: 5 stars
02/27/2017
I've been looking online for good not complicated recipe and found this. Tried it and loved it. I do toast star anise ginger and cloves first as suggested in other recipes. I use bone-in chicken (thighs drumsticks)- they give more flavor in my opinion. Bit salt to taste after straining. And definitely- noodle should be cooked separately. But in general- this is great recipe for a Pho addict like me!!! Read More
Advertisement
Rating: 4 stars
01/21/2017
I have made this twice. Enjoyed it both times. I used shiritake noodles and they worked very well when left in the broth. Very low calorie. Read More
Rating: 4 stars
08/08/2016
This is my go-to recipe for the spices needed. I use the chicken back and necks to make broth in the crock pot and then can it. This makes for a quick soup base. I agree that cooking the noodles and bok choi for 30 minutes is way too long. Read More
Rating: 5 stars
06/21/2016
Perfect! I'm really glad I threw in an extra chicken breast and a few more noodles because my family ate every last bite. I've never seen my husband have seconds AND thirds until I made this. My stepsons claimed that it was better than their favorite local pho joint. My chicken wasn't overcooked at all but my chicken breasts were very large and totaled about 3.5lbs. My grocery store didn't have whole star anise I'm sure that would've made the broth even better. I'll be making this again. I garnished with what was available to me: fresh jalapeno mint and lime. Read More
Advertisement
Rating: 4 stars
08/30/2015
Exellent and time saving I looked at a lot of pho recipes and although the more authentic versions probably make fabulous pho this recipe turned out really well great flavors. Served it to two friends who loved it as well. Pros: Use ready-made broth slow cooker means less monitoring Cons: none Read More
Rating: 2 stars
09/09/2014
Even thighs were over cooked! I used boneless thighs and they were dry and over cooked. I agree noodles and bok choy (or whatever veggie you use) should NOT be cooked for 30 minutes. Might try chicken with skin on it. Pros: Broth was very flavorful but needed salt Cons: Needed salt Read More
Rating: 3 stars
07/13/2014
Lots of flavor but needs tweaks Do these instead and you'll end up with a terrific soup: - Use thighs instead of breasts and don't trim the fat. More fat = tastier broth. - Cook the noodles separately and add them in prior to serving. - I like my bok choy and bean sprouts al dente so I added both to the crock pot 5-10 minutes before serving (not 30 and zero respectively). - Go easy on the mint it can really dominate if you use too much. Read More
Rating: 5 stars
03/05/2014
This dish turned out perfectly when I made it!! Chicken was juicy tender and full of the flavor from the spices! My husband and I will have this again! Pros: Easy to make! Read More
Rating: 1 stars
01/26/2014
Over cooked Had to toss the entire batch. My husband and I tried to eat this for dinner one night. The chicken was terrible completely dried out. Would have been cheaper and 1000x better to have gone to our favorite Vietnamese restaurant and ordered the Pho. Pros: none Cons: over cooked chicken weak broth Read More
Rating: 1 stars
11/26/2013
Threw this out - very disappointed My husband and I regularly eat Vietnamese food so I wanted to try out this recipe. I used all fresh and/or new ingredients and followed all measurements. I cannot place what it was but something in the broth was way too pungent (too much star anise maybe?). When my husband smelled the broth he told me that it reminded him of places that do not make good pho and that he did not want to even try tasting it. Ended up dumping the mess and went out to eat. This was disappointing as every other recipe that I have tried from Eating Well has been wonderful. Pros: easy to put together Cons: the broth Read More
Rating: 1 stars
11/07/2013
Don't add those noodles to the crock pot! Pro tip: do NOT add the noodles and bok choy to the crock pot on high for a half-hour. The noodles will soak up ALL your broth resulting in a big slimy mess. The bok choy will turn grey and disgusting. Everything was fine up until that step but it was almost inedible after that. Here's what you need to do: Place the noodles into a pot of hot water until they're slightly pliable but still stiff (yet bendy). Then remove. Add these noodles and the fresh bok choy to your serving bowl and THEN ladle the hot pho broth and chicken over the top. The bok choy will remain crisp and the noodles won't disintegrate into a soggy mess. Serve with the trimmings and don't forget Sriracha and Hoisin sauce! Pros: Broth is decent Cons: Noodles are a glutinous mess Read More
Rating: 2 stars
10/09/2013
Chicken was sawdust The chicken was way over cooked. The chicken should have been poached separately and added when the bok choy is added. We were not that impressed and I probably won't make it again. Pros: Nice broth flavor Cons: Chicken way over cooked Read More
Rating: 4 stars
03/27/2013
Very Good Very tasty recipe. I will keep it in my cookbook Pros: Fast preparation Read More
Rating: 5 stars
03/19/2013
Fantastic Flavor! And the house smelled wonderul as well. I did strain the broth upon removing the spices which was not necessary but did make the broth most aesthetically pleasing. Read More
Rating: 4 stars
03/04/2013
A keeper I have been experimenting with Pho recipes. They are sometimes somewhat complex and done right time consumptive. I gave this a shot as my recent Pho recipe that failed also yielded a surplus of Pho components. I gave this a shot and was pleasantly surprised. This is a doggone competitive Pho Ga (chicken) recipe. We intend to make it again and often.This is a keeper and quite delicious. The recipe itself is very easy and was a good Sunday evening recipe. I put it in the crock pot after church and it was ready for supper. There is really little prep work mostly just throwing ingredients into the pot and letting it go. I used boneless skinless breasts. It turned out fine but I expect bone-in breasts would provide more flavor. Don't worry about deboning the meat will shred easily from the bone. I will change that next time. The components may be daunting to some. Once you have made this once you will realize the flavors that star anise fish sauce whole cloves etc. provide. Buy them in bulk and have them at hand for more editions of Pho in the future. Fish sauce in very small amounts can boost flavor in almost any dish. Note: The most traditional Pho has a spicy beef stock base (Pho Bo) unlike this one. It too is excellent and I am continuing my experiments with it. Pros: Easy Cons: Some ingredients are not common Western pantry items. Buy them and keep them on hand Read More