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Slow-Cooker Chicken Pho

March/April 2013

Your rating: None Average: 3.5 (114 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

10 Reviews for Slow-Cooker Chicken Pho

10/09/2013
Anonymous
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.

Nice broth flavor
Comments
03/27/2013
Anonymous
Very Good

Very tasty recipe. I will keep it in my cookbook

Fast preparation
Comments
03/19/2013
Anonymous

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.

Comments
03/19/2013
Anonymous

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.

Comments
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.

Easy
Comments (2)

No comments

 
jcgator2 wrote 1 year 13 weeks ago

I agree. Use boneless chicken

I agree. Use boneless chicken breasts.

Anonymous wrote 1 year 16 weeks ago

Althought the bones might

Althought the bones might impart more flavour, I'd suggest steering clear of bone-in chicken. After sitting in the slow cooker all day, the bones tend to separate and disintegrate a bit and can be hard to find and fish out. Not ideal if you're serving to kids or seniors.

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