Try this super delicious slow cooker recipe for an easy make-ahead weekday meal. No shortage of fresh herbs and veggies here! This recipe can be made vegetarian by using veggie bouillon and shelled edamame instead of chicken broth and shredded chicken.

DifficultyIntermediateRating

Yields4 ServingsPrep Time15 minsCook Time8 hrsTotal Time8 hrs 15 mins

BROTHY BROTH BROTH

8 cups water(or enough to cover chicken once placed in slow cooker)

3 tbsp Better than Bouillon, Roasted Chicken

2 tbsp brown sugar or molasses

2 tbsp fish sauce(or substitute with soy sauce and rice vinegar)

1 tbsp Chinese five spice powder

1 tsp ground ginger

¼ tsp ground cinnamon

4 bone-in chicken breasts or thighs

6 oz wide rice noodles

6 cups baby bok choy, chopped

TOPPINGS FOR THE TIPPY TOP OF YOUR PHO

2 cups mung bean sprouts

2 cups fresh thai basil or equivalent

1 cup fresh cilantro

1 cup fresh mint

½ cup fresh green onion, sliced(optional)

1 fresh Thai chile or serrano pepper, thinly sliced(optional)

1 lime, cut into wedges

Combine water, bouillon, sugar, fish sauce, five-spice powder, ginger, and cinnamon in a slow cooker. Add chicken breasts, skin up. Cover and cook on low setting for 6-8 hours.

Remove chicken from slow cooker leaving the broth in the slow cooker. Add noodles and bok choy to slow cooker. Cook on high for 30 minutes.

Remove chicken from bone and shred with two forks. When noodles are cooked, return shredded chicken to slow cooker.

Serve with bean sprouts, basil, mint, cilantro, and lime wedges on a separate plate.

Ingredients

BROTHY BROTH BROTH

8 cups water(or enough to cover chicken once placed in slow cooker)

3 tbsp Better than Bouillon, Roasted Chicken

2 tbsp brown sugar or molasses

2 tbsp fish sauce(or substitute with soy sauce and rice vinegar)

1 tbsp Chinese five spice powder

1 tsp ground ginger

¼ tsp ground cinnamon

4 bone-in chicken breasts or thighs

6 oz wide rice noodles

6 cups baby bok choy, chopped

TOPPINGS FOR THE TIPPY TOP OF YOUR PHO

2 cups mung bean sprouts

2 cups fresh thai basil or equivalent

1 cup fresh cilantro

1 cup fresh mint

½ cup fresh green onion, sliced(optional)

1 fresh Thai chile or serrano pepper, thinly sliced(optional)

1 lime, cut into wedges

Directions

Combine water, bouillon, sugar, fish sauce, five-spice powder, ginger, and cinnamon in a slow cooker. Add chicken breasts, skin up. Cover and cook on low setting for 6-8 hours.

Remove chicken from slow cooker leaving the broth in the slow cooker. Add noodles and bok choy to slow cooker. Cook on high for 30 minutes.

Remove chicken from bone and shred with two forks. When noodles are cooked, return shredded chicken to slow cooker.

Serve with bean sprouts, basil, mint, cilantro, and lime wedges on a separate plate.

EASY CHICKEN PHO

Ingredients Directions

2 Comments

Name: EASY CHICKEN PHO
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4
Ingredients: 8 cups water; 3 tbsp Better than Bouillon, Roasted Chicken; 2 tbsp brown sugar or molasses; 2 tbsp fish sauce; 1 tbsp Chinese five spice powder; 1 tsp ground ginger; ¼ tsp ground cinnamon; 4 bone-in chicken breasts or thighs; 6 oz wide rice noodles; 6 cups baby bok choy, chopped; 2 cups mung bean sprouts; 2 cups fresh thai basil or equivalent; 1 cup fresh cilantro; 1 cup fresh mint; ½ cup fresh green onion, sliced; 1 fresh Thai chile or serrano pepper, thinly sliced; 1 lime, cut into wedges

William Schenck on October 7, 2020 at 7:29 am

This dish looks great! I will definitely try this dish. Have you tried making this in a pressure cooker?
- Erica Messenger on October 28, 2020 at 6:07 pm
  
  I haven’t tried it in a pressure cooker, but would love to know how it turns out if you give it a go!

EASY CHICKEN PHO

Ingredients

Directions

2 Comments

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