Simple Crock Pot Chicken Pho Recipes

SLOW COOKER CHICKEN PHO

Steps:

• Place the first 11 ingredients in a slow cooker (chicken broth through pepper) and heat on High for 4 hours or Low for 8 hours.
• Using a fine mesh strainer, pour cooked chicken broth over a large soup pot to remove the lemon peel, cinnamon stick and other spices from the broth; discard remnants.
• To serve, divide noodles evenly between four bowls and top with 3 ounces of cooked chicken in each bowl. Ladle two cups warm chicken broth over each bowl and serve with optional toppings.

SIMPLE CROCK POT CHICKEN PHO RECIPE

Steps:

• Toss the chicken stock with brown sugar, fish sauce, cinnamon, star anise, ginger, and cloves. Place the chicken breast flesh in the slow cooker and cover with stock. Cook the chicken and stock in the crockpot on low for 6 to 7 hours.
• Remove the chicken breasts from the crockpot and place them on a plate. Take the whole spices out of the soup. Add the bok choy to the stock and simmer for another 30 minutes on high in the crockpot.
• Shred chicken, slice jalapeos, and prepare sprouts, basil, and lime for garnishing while the bok choy cooks.
• About 20 minutes before the bok choy is done, return the rice noodles and shredded chicken to the broth to complete cooking for the last 10 minutes.
• Toss bean sprouts, jalapeos, basil, and lime to taste into big cups of soup.
• If desired, top with sriracha, chili paste, and/or hoisin sauce.
• (optionally add soft boiled eggs at the very end, if you like them)

CROCK POT CHICKEN PHO

Steps:

• Heat a small pan on medium heat and add cinnamon stick, cloves, coriander, star anise, and cloves. Toast, stirring oftne, for about 2 minutes or until fragrant.
• Salt chicken breasts and add to a crock pot. Add chicken stock, fish sauce, and sliced ginger. Add brown sugar and give a little stir so it dissolves. Add toasted spices.
• Set to slow cook on low for 6-8 hrs on or on high for 3-4 hrs.
• Remove chicken from crock pot and shred. While chicken is removed, use a sieve to remove ginger and whole spices.
• Return shredded chicken to crock pot and add chopped bok choy. Turn crock pot to high, cover, and let cook for another 15 minutes.
• While bok choy cooks, prep your accompaniments by slicing jalapeños, lime wedges, and add basil and sprouts to a plate. Gather hoisin, sriracha, and chili garlic sauce.
• After the bok choy has cooked for 15 minutes, open lid and add dried rice noodles. Let cook submerged in the broth for 5-6 minutes, or whatever the cooking time on the package.
• Ladle pho into large bowls. Top with your choice of bean sprouts, jalapeños, basil. Top with sriracha, chili paste, and/or hoisin to taste and finish with a squeeze of fresh lime juice.
• Enjoy!!