Slow-Cooker Chicken Pho

March/April 2013

Your rating: None Average: 3.5 (116 votes)

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.

Slow-Cooker Chicken Pho Recipe

11 Reviews for Slow-Cooker Chicken Pho

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.


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!

Easy to make!
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.

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.

easy to put together
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!

Broth is decent

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