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Home | Slow Cooker Chicken Pho

Slow Cooker Chicken Pho

Chicken phoI love my slow cooker, but I really don't use it much during the summer, because, after all, who wants to eat hearty soups and stews on a hot day? Lately, however, I've been trying to think about how to use the slow cooker to make more warm-weather kinds of dishes. One of my successful recipes is for a slow-cooker version of chicken pho, that delicious Vietnamese noodle soup. Simmer the broth all day in the slow cooker, then prep the garnishes and noodles and dinner is ready!

Pho is usually associated with beef, but this chicken version is a little healthier and easier to make. It's probably not 100% authentic, but it tastes pretty darn close to the real thing, without the need to pay a visit to your favorite Vietnamese restaurant (and there aren't too many of them in Marin). One of the great things about pho is that you can vary the taste to your own liking by adding traditional garnishes like fresh herbs, bean sprouts, and chiles. If you (or your kids) like it plain, that's fine, too!

You should be able to find all the ingredients in your local supermarket, but I like to go to the Asian Market in San Rafael (at 5 Mary Street, between 3rd and 4th Streets) to pick up rice noodles and other specialty ingredients. You can find fresh southeast Asian herbs like Thai basil at the Marin Civic Center farmers market on Sundays and Thursdays.

Chicken phoChicken pho

Ingredients

For the soup

  • 2 32-ounce containers low-sodium chicken broth
  • 2 bone-in chicken breast halves, skin removed
  • 1 large yellow onion
  • 2-inch piece of root ginger
  • 2 tablespoons fish sauce (or soy sauce)
  • 1 tablespoon coriander seeds
  • 1 cup fresh cilantro leaves and stems
  • 5 whole black peppercorns
  • 1 14-ounce package dry rice noodles

For the garnishes

  • Fresh Thai or regular basil leaves
  • Fresh cilantro leaves
  • Fresh mint leaves
  • Thinly sliced onion
  • Sliced green onions
  • Bean sprouts
  • Lime wedges
  • Sliced hot green chiles (Thai bird, jalapeño, or serrano chiles)
  • Sriracha sauce
  • Hoisin sauce

Directions

In your slow cooker, combine all soup ingredients except the rice noodles. If you want to be really authentic about your pho, char the onion and ginger before adding it to the pot. Cut the onion in half and put it cut side down on a foil lined baking sheet along with the unpeeled ginger. Put it under the broiler until onion and ginger skins are charred and vegetables are soft. When cool enough to handle, remove charred peel from both onion and ginger and rinse off any charred bits that remain.

Chicken phoChicken pho

Cook on slow for 6 hours of high for 4 hours. Remove chicken breasts and coarsely shred meat.

Prepare noodles according to package directions and divide among six soup bowls. Add some shredded chicken to each and then ladle in some of the broth. (Put a strainer over the bowl when you're doing this to catch any coriander seeds or pieces of onion.

Serve hot, and pass garnishes at the table.