Slow Cooker Chicken Pho

Slow Cooker Chicken Pho

Flu season is here with a vengeance (I should know, being engaged to a teacher!) so here’s one of my favorite soups to cook when someone is sick. It’s basically chicken noodle soup with lots of spices and vegetables and optional hot sauce, to clear out your sinuses. Even if you aren’t sick, though, this makes a perfect fall comfort food. As an added bonus, it can be made in a slow cooker while you’re at work!

Start by combining the chicken broth, chicken breasts, brown sugar, fish sauce, spices, mint, basil, and sliced chilies in a 5-6 quart slow cooker. Cover and cook on high for 4 hours, or low for 8 hours.

Chicken Pho-1

Transfer the chicken to a cutting board, then remove spices, mint, and basil leaves while the chicken cools. Add the noodles and bok choy to the cooker, cover, and cook on high for 30 minutes. While that cooks, shred the chicken with two forks. When the noodles are cooked, stir in the chicken. Serve bowls of soup with bean sprouts, cilantro, and lime wedges. Add soy sauce and sriracha to taste.

Chicken Pho-2

Chicken Pho
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Slow Cooker Chicken Pho

Recipe adapted from Eating Well
Course Soup
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6
Calories 313 kcal
Author Cooking Madly

Ingredients

  • 8 cups low-sodium chicken broth two 32-ounce boxes
  • 2 tablespoons light brown sugar
  • 2 tablespoons fish sauce
  • 10 star anise whole
  • 6 cloves whole
  • 1 2- inch piece fresh ginger peeled and thinly sliced
  • 1 cinnamon stick
  • 2 teaspoons coriander
  • 2 teaspoons black peppercorn
  • 1 teaspoon fennel
  • 2 bone-in chicken breasts about 2 1/2 pounds total, skin removed, trimmed
  • 2 cups mung bean sprouts
  • 2 cups basil leaves fresh
  • 1 cup mint leaves fresh
  • 1 Thai chile or serrano chile, thinly sliced
  • 1 cup cilantro leaves
  • 6 ounces rice noodles wide
  • 6 cups bok choy chopped
  • 1 lime cut into 6 wedges
  • soy sauce to taste
  • sriracha to taste

Instructions

  1. Combine the chicken broth, chicken breasts, brown sugar, fish sauce, spices, mint, basil, and sliced chilies in a 5-6 quart slow cooker. Cover and cook on high for 4 hours, or low for 8 hours.
  2. Transfer the chicken to a cutting board, then remove spices, mint, and basil leaves. Add the noodles and bok choy to the cooker, cover, and cook on high for 30 minutes. Meanwhile, shred the chicken with two forks.
  3. When the noodles are cooked, stir in the chicken. Serve bowls of soup with bean sprouts, cilantro, and lime wedges. Add soy sauce and sriracha to taste.
Nutrition Facts
Slow Cooker Chicken Pho
Amount Per Serving
Calories 313 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 38mg 13%
Sodium 709mg 30%
Potassium 772mg 22%
Total Carbohydrates 39g 13%
Dietary Fiber 3g 12%
Sugars 7g
Protein 23g 46%
Vitamin A 82%
Vitamin C 55.3%
Calcium 16.3%
Iron 20.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

Comments on this entry are closed.

  • Carole from Carole's Chatter October 16, 2014, 11:22 am

    Hi Dustin, did you know that your email address isn’t working? It bounces back saying that your mail box is too full. Hope you are ok. If you would like to get reminders still about Food on Friday can you let me have an email address that will work. My email is ca4ole@gmail.com. Cheers

    PS Food on Friday is Honey this time

    • Dustin October 16, 2014, 2:18 pm

      Thanks Carole, I emptied it all out. I’d just reached maximum capacity on the server since my junk mail filters aren’t working for some reason. The normal email should continue to work, and I’ll see what I can find on honey. Thanks!

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