If you love cozy, aromatic soups but don’t have hours to spare in the kitchen, let me introduce you to Crockpot Chicken Pho—a game-changing, fuss-free way to enjoy Vietnam’s most beloved noodle soup. Imagine fragrant broth infused with charred onion and ginger, balanced by warm spices, and topped with tender chicken and an avalanche of fresh herbs and crunchy veggies. “Weeknight comfort” doesn’t get better than this. Whether you’re a pho fanatic or new to the world of brothy noodle bowls, this slow-cooker version is about to become your go-to recipe for guaranteed weeknight happiness.
Ingredients You’ll Need
The magic of Crockpot Chicken Pho lies in how a handful of simple, pantry-friendly ingredients transform into a vibrant meal. Each element brings something to the table—depth, brightness, or a punch of fresh flavor. Here’s what you’ll need and why:
- Chicken thighs or breasts: Bone-in, skin-on pieces add rich flavor and succulence to the broth; thighs yield more tender meat, but breasts work if preferred.
- Low-sodium chicken broth: The foundation for everything; it allows the pho aromatics and spices to shine without being overly salty.
- Onion (halved): Charring the onion gives a natural sweetness and a hint of smokiness that makes the broth sing.
- Fresh ginger (sliced): Sliced and charred alongside the onion, it brings a gentle heat and depth that define classic pho.
- Cinnamon stick: This aromatic spice layers in warmth and comfort, essential for an authentic pho flavor.
- Star anise pods: Their subtle licorice note is critical for recreating that nostalgic Vietnamese restaurant aroma.
- Whole cloves: Just a touch gives complexity—don’t skip them!
- Fish sauce: Adds profound depth and a hit of umami, balancing out the sweetness and spice.
- Soy sauce: For color and a delicious savory base; use gluten-free if necessary.
- Sugar: A pinch smooths the edges of the broth, making all the flavors pop.
- Salt to taste: Essential for rounding out the final flavors—start light, adjust as you go.
- Rice noodles (thin): The slippery, slurpable noodles that make pho the comfort food it is—cook them separately for best texture.
- Fresh bean sprouts: For crunch and freshness in every bite.
- Fresh Thai basil: Its bright, peppery notes elevate the entire bowl.
- Cilantro: A burst of herbal flavor that’s classic in every pho bowl.
- Lime wedges: A pop of acidity that wakes up all the savory flavors.
- Sliced jalapeños: Bring the heat, or skip them for a milder bowl.
- Hoisin or sriracha sauce (for garnish): Set these out for extra layers of flavor and as a customizable finish for every eater.
How to Make Crockpot Chicken Pho
Step 1: Char Your Aromatics
Start with a simple trick that pays off big in flavor: char your onion and ginger in a dry skillet over medium heat for about 4 to 5 minutes. This creates smoky, sweet notes that make an unmistakably delicious pho broth. Don’t worry about a few blackened edges—that’s where the magic happens!
Step 2: Build Your Broth Base
Transfer the charred onion and ginger into your crockpot. Layer in the chicken pieces, then pour in the broth, add the cinnamon stick, star anise pods, whole cloves, fish sauce, soy sauce, sugar, and a pinch of salt. This colorful assembly will simmer quietly into something spectacular, no stirring required.
Step 3: Let the Crockpot Work Its Magic
Cover the crockpot and cook on low for 6 to 7 hours (or on high for 3 to 4 hours, if you’re short on time). This hands-off step allows the chicken to become beautifully tender and gives all those spices time to mingle and marry.
Step 4: Finish the Broth and Chicken
When the cooking time is up, gently remove the chicken from the broth. Shred or thinly slice the meat, discarding any bones and skin. Strain the broth through a fine mesh sieve to remove solids, leaving behind a clear, golden broth. Return both the broth and chicken to the crockpot and keep warm while you prep the next part.
Step 5: Prepare the Noodles
Cook the rice noodles according to the package instructions—typically just a few minutes in boiling water. Drain well, and if you’re not serving immediately, toss them lightly in oil to keep them from sticking.
Step 6: Assemble Your Bowls
Divide the noodles among bowls. Top with heaps of shredded chicken, then ladle over a generous pour of steaming hot broth. This is where your Crockpot Chicken Pho comes together—so vibrant and inviting!
Step 7: Load On the Garnishes
Don’t be shy! Offer plates of fresh bean sprouts, sprigs of Thai basil, cilantro leaves, lime wedges, and sliced jalapeños to let everyone customize their own bowl. Drizzle on hoisin or sriracha for a final kick, and enjoy every fragrant slurp.
How to Serve Crockpot Chicken Pho
Garnishes
The beauty of Crockpot Chicken Pho is in all the fresh, fun toppings. Serve generous trays of bean sprouts, Thai basil, cilantro, lime, and sliced jalapeños alongside bowls of hoisin and sriracha. The variety lets each person build their own perfect bowl—extra spicy or super herby, it’s totally up to them.
Side Dishes
For a fully satisfying meal, pair your pho with simple sides like crispy spring rolls or a light Vietnamese cucumber salad. Steamed edamame or a fresh fruit plate also complement the warm, aromatic soup without stealing the show.
Creative Ways to Present
Hosting friends? Set up a DIY pho bar! Keep the broth hot in the crockpot and let guests customize their noodles, chicken, and toppings with colorful bowls and platters. It turns an ordinary dinner into a playful and interactive feast, making your Crockpot Chicken Pho the star of any gathering.
Make Ahead and Storage
Storing Leftovers
After you’ve finished your meal, store leftover broth, chicken, and noodles separately in airtight containers in the fridge. This keeps the noodles from absorbing all the broth and getting mushy. Everything will stay fresh and tasty for up to four days—a lifesaver for cozy, quick lunches.
Freezing
Crockpot Chicken Pho broth and chicken freeze beautifully. After cooling, transfer broth (with or without chicken) to freezer-safe containers, leaving some room for expansion. You can freeze cooked noodles too, but they’re best made fresh for each serving if possible. Freeze for up to three months for pho cravings whenever they hit!
Reheating
Warm your broth and chicken gently on the stove or in the microwave until steaming hot. If you’ve stored the noodles separately, a quick dip in boiling water will refresh them to their original bounciness. Assemble your bowl with reheated ingredients, pile on those garnishes, and enjoy as if it were just made!
FAQs
Can I make Crockpot Chicken Pho with boneless, skinless chicken?
Absolutely! Boneless, skinless chicken works well and makes for easier shredding, though using bone-in pieces gives the broth extra depth. If you go boneless, consider adding a splash more broth or an extra pinch of spices to amp up the flavor.
What if I don’t have star anise or whole cloves?
No worries! While star anise and cloves give that characteristic pho fragrance, you can improvise with a pinch of Chinese five-spice powder or even skip them in a pinch. The broth will still be delicious and soulful, though a bit less traditional.
Can I use store-bought rotisserie chicken?
Definitely! For a speedy shortcut, add shredded rotisserie chicken to the strained broth just before serving. You’ll lose some of the simmered flavor, but it gives you a satisfying bowl of Crockpot Chicken Pho in a fraction of the time.
What’s the best way to keep the noodles from sticking together?
After cooking, rinse the rice noodles under cold water and toss them with a few drops of oil to prevent clumping. Keeping them separate from the broth until serving also helps maintain their perfect texture.
Can I make this recipe vegetarian?
Yes! Swap the chicken and broth for your favorite vegetable broth and try adding tofu or mushrooms. Don’t forget an extra splash of soy sauce or a dash of miso to deliver that deep, umami-rich base in your vegetarian Crockpot Chicken Pho.
Final Thoughts
If you’re craving the warmth and flavor of homemade pho without the hours at the stove, Crockpot Chicken Pho truly delivers every time. It’s simple, incredibly satisfying, and endlessly customizable—just the kind of homemade comfort food you’ll keep coming back to. I hope you feel inspired to grab your slow cooker and try this recipe soon. Happy slurping!
Print
Crockpot Chicken Pho Recipe
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Crockpot Chicken Pho, a Vietnamese noodle soup that’s rich in flavor and easy to make in a slow cooker. This recipe delivers all the classic tastes of traditional pho with the convenience of a crockpot.
Ingredients
Broth:
- 1 1/2 pounds bone-in, skin-on chicken thighs or breasts
- 8 cups low-sodium chicken broth
- 1 onion (halved)
- 1 (2-inch) piece fresh ginger (sliced)
- 1 cinnamon stick
- 2 star anise pods
- 4 whole cloves
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt to taste
For Serving:
- 8 ounces rice noodles (thin)
- Fresh bean sprouts
- Fresh Thai basil
- Cilantro
- Lime wedges
- Sliced jalapeños
- Hoisin or sriracha sauce (for garnish)
Instructions
- Char Onion and Ginger: In a dry skillet, char the onion and ginger until lightly blackened.
- Prepare Broth: Transfer charred onion and ginger to the crockpot. Add chicken, broth, spices, fish sauce, soy sauce, sugar, and salt. Cook on low for 6-7 hours or on high for 3-4 hours.
- Shred Chicken and Serve: Remove chicken, shred or slice it. Strain the broth. Return chicken and broth to the crockpot. Cook rice noodles. Serve noodles in bowls, top with broth, chicken, and garnishes.
Notes
- For a richer broth, use bone-in chicken parts.
- For a clear broth, strain it before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 740mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
