Slow Cooker Pho Recipes

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SLOW COOKER CHICKEN PHO



Slow Cooker Chicken Pho image

Chicken broth is slowly steeped with cinnamon, cloves, ginger and other Asian pantry staples then poured over rice noodles and topped with shredded chicken.

Provided by Liz DellaCroce

Categories     Soup

Time 4h10m

Number Of Ingredients 14

8 cups chicken stock (low sodium)
2 tablespoons soy sauce (low sodium)
2 tablespoons lime juice
2 tablespoons fish sauce
3 inch piece lemon peel
1 cinnamon stick (or 1 teaspoon ground)
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 star of anise
1 teaspoon pepper
1/4 teaspoon ground cloves
8 ounces rice noodles (cooked according to package instructions)
12 ounces shredded cooked chicken breast (such as rotisserie)
Optional Toppings: bean sprouts (cilantro, jalapeno slices, hoisin sauce, sriracha, thinly sliced onion, lime wedges)

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.

Nutrition Facts : Calories 422 kcal, Carbohydrate 56.9 g, Protein 31.4 g, Fat 6.7 g, SaturatedFat 1.5 g, Cholesterol 67 mg, Sodium 1706 mg, Fiber 1 g, Sugar 1.4 g, UnsaturatedFat 5.2 g, ServingSize 1 serving

VIETNAMESE SLOW COOKER PHO



Vietnamese Slow Cooker Pho image

Simple Slow Cooker Pho packed with chicken, shrimp and heat from jalapeños and Sriracha. Made in the slow cooker, and budget friendly too.

Provided by Gloria Duggan | Homemade & Yummy

Categories     Slow Cooker

Time 10h15m

Number Of Ingredients 17

2 pounds chicken breasts ((skinless/boneless))
8 cups chicken stock
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoons tamari sauce
1 cinnamon stick
10 star anise
2 inch piece of fresh ginger ((peeled and sliced))
6 whole cloves
1 pound frozen cooked shrimp ((thawed/tail on))
4 cups baby bok choy ((chopped))
1/2 cup Thai basil ((roughly chopped))
2 jalapenos ((sliced))
1 lime ((quartered))
Sriracha sauce ((as needed))
12 ounces Pad Thai noodles ((pre cooked))
12 ounces Fresh bean sprouts ((raw or blanched))

Steps:

  • Place chicken breasts in slow cooker.
  • Combine stock, fish sauce, cinnamon, star anise, ginger, cloves, tamari, and brown sugar.
  • Pour over chicken breasts.
  • Cook on low for 9 hours.
  • Roughly chop bok choy.
  • Rinse and dry shrimp.
  • Remove chicken breasts from slow cooker along with the cinnamon stick, cloves, and star anise.
  • Add bok choy and shrimp to the slow cooker.
  • Replace lid, turn slow cooker to high and cook for 30 minutes.
  • At this point, you can blanch the bean sprouts in boiling water. If you are eating them raw, be sure to RINSE thoroughly.
  • Shred the cooked chicken breasts.
  • Return shredded chicken to pot and heat for a few minutes.
  • Place noodles in bowls, ladle broth, garnish with jalapenos, basil, Sriracha and bean sprouts.
  • ENJOY!

Nutrition Facts : Calories 472 kcal, Carbohydrate 53 g, Protein 45 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 222 mg, Sodium 1513 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

SLOW-COOKER PHO



Slow-Cooker Pho image

Make and share this Slow-Cooker Pho recipe from Food.com.

Provided by Food.com

Categories     Vietnamese

Time 9h

Yield 6 serving(s)

Number Of Ingredients 19

2 medium onions, peeled and quartered
1 head garlic, split horizontally
one 4-inch piece ginger, split in half horizontally
2 serrano chilies, split in half horizontally, plus 2-3 additional, thinly sliced, for serving
2 cinnamon sticks
4 star anise
2 1/2 teaspoons coriander seeds
7 cloves
1 tablespoon black peppercorns
2 teaspoons fennel seeds
5 cardamom pods
three pieces bone-in beef shank, cut into 2-inch rounds, about 5-6 pounds total
8 cups low sodium chicken broth
2 teaspoons salt or 2 teaspoons fish sauce, plus additional for serving
1 lb thin rice noodles, soaked in hot water until tender for 30 minutes
1 cup bean sprouts, for serving
lime wedge, for serving
mixed herbs, such as cilantro, Thai or italian basil, and mint, for serving
thinly sliced scallion, for serving

Steps:

  • Preheat broiler.
  • Place onion, garlic, ginger, and serrano chiles on a small baking sheet and broil, rotating until charred, about 8 minutes. Remove from broiler and add cinnamon, star anise, coriander, cloves, peppercorns, fennel, and cardamom. Return to broiler until spices are toasted and aromatic, about 30 seconds to a minute more. Transfer to crock pot, along with beef shanks and chicken stock. Add salt or fish sauce, and enough water to cover shanks by ½-inch, about 8 cups.
  • Place lid on crock pot and let cook, at least 8 hours and up to 12 for an even fuller flavor, until meat is falling off the bone.
  • Remove beef from crockpot. With a spider or mesh strainer, remove all aromatics from the pot. With a large spoon, skim fat. When beef is cool enough to handle, shred into bite-sized pieces and return to broth. For best results, chill broth and skim fat; reheat before serving. Alternatively, skim fat while soup is warm with a large spoon. Season to taste with salt or fish sauce.
  • Divide broth and meat among serving bowls and top with noodles, bean sprouts, lime wedges, herbs, scallions, and chiles. Serve.

Nutrition Facts : Calories 370.2, Fat 2.8, SaturatedFat 0.8, Sodium 1014.4, Carbohydrate 76.4, Fiber 3.4, Sugar 2.9, Protein 10.9

VEGETARIAN PHO (CROCK POT)



Vegetarian Pho (Crock Pot) image

This is a low cal filling soup - I didn't use the seitan and it was still very good and filling. Recipe source: Fresh from the Vegetarian Slow Cooker

Provided by ellie_

Categories     Vegetable

Time 6h45m

Yield 4 serving(s)

Number Of Ingredients 17

1 onion, chopped
1 green chili pepper, seeded and chopped
3 slices ginger
2 star anise, whole
1 cinnamon stick
3 tablespoons tamari (or your favorite soy sauce)
6 cups vegetable broth
1 tablespoon peanut oil
4 ounces seitan, cut into strips, optional (I didn't use any)
3 tablespoons hoisin sauce
1 1/2 tablespoons lime juice
2 tablespoons barley miso (or regular miso(I used white miso)
2 tablespoons hot water
6 ounces rice noodles, soaked for 15 minutes in cold water and drained
1/2 cup bean sprouts, garnish
4 scallions, chopped, garnish
2 tablespoons cilantro, chopped, garnish

Steps:

  • In crock pot combine the first 7 ingredients (onion - broth), cover and cook on low for 6 hours.
  • Meanwhile, heat oil in skillet over medium high heat and add seitan strips. Brown on all sides. Remove from heat and set aside.
  • Strain broth/stock and return broth to crock pot.
  • In a small cup combine miso paste with water.
  • In a small bowl combine the next 2 ingredients and the miso/water mixture. Add to broth in crock pot. Stir in drained rice sticks and seitan. Cook for 5-10 minutes longer or until rice sticks are soft.
  • To serve, ladle soup into bowls and garnish with bean sprouts, scallions and cilantro.

Nutrition Facts : Calories 244.9, Fat 4.1, SaturatedFat 0.7, Cholesterol 0.4, Sodium 1030.9, Carbohydrate 47.4, Fiber 2.4, Sugar 6.2, Protein 4.5

SLOW COOKER TURKEY PHO



Slow cooker turkey pho image

Reduce food waste by using your leftover Christmas turkey to make stock - it's great in our Asian-inspired pho noodle soup, full of fresh flavours

Provided by Anna Glover

Categories     Dinner, Lunch, Main course, Supper

Time 10h20m

Number Of Ingredients 16

50g ginger , thickly sliced
2 onions , halved
3 star anise
2 cinnamon sticks
½ tbsp coriander seeds
2 cloves
1 turkey or chicken carcass, all meat removed
2-3 tbsp fish sauce
2 tbsp sugar
200g flat rice noodles
400g cooked and sliced turkey or chicken
100g beansprouts , blanched, or shredded carrots, mooli or sprouts
handful of Thai basil , mint and coriander leaves
2 red chillies , finely sliced
1 lime , cut into wedges
hoisin sauce and sriracha sauce, to serve

Steps:

  • Fry the ginger and onion in a dry frying pan over a high heat until deeply coloured. Transfer to the slow cooker and heat to low. Fry the whole spices for a few mins until fragrant, then tip into the slow cooker. If pressed for time, simply put in the slow cooker without frying.
  • Add the carcass, then pour 3-4 litres boiling water into the cooker so the bones are covered, ensuring you don't overfill it. Cover and cook for 8-10 hrs, depending on how long you can leave it.
  • Strain the stock, discarding the bones and spices. Season with the fish sauce and sugar. To freeze for later, leave to cool completely and freeze in an airtight container for up to three months. Keep warm in the slow cooker if serving immediately.
  • Cook the noodles following pack instructions, drain and divide between bowls. Top with the turkey and beansprouts or veg, then transfer the stock to a jug and pour over enough to fill the bowls (you will have extra, which you can freeze as above). Scatter over the herbs and chilli, then serve with the lime wedges and sauces.

Nutrition Facts : Calories 334 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.9 milligram of sodium

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