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
8cupswater(or enough to cover chicken once placed in slow cooker)
3tbspBetter than Bouillon, Roasted Chicken
2tbspbrown sugar or molasses
2tbspfish sauce(or substitute with soy sauce and rice vinegar)
1tbspChinese five spice powder
1tspground ginger
¼tspground cinnamon
4bone-in chicken breasts or thighs
6ozwide rice noodles
6cupsbaby bok choy, chopped
TOPPINGS FOR THE TIPPY TOP OF YOUR PHO
2cupsmung bean sprouts
2cupsfresh thai basil or equivalent
1cupfresh cilantro
1cupfresh mint
½cupfresh green onion, sliced(optional)
1fresh Thai chile or serrano pepper, thinly sliced(optional)
1lime, cut into wedges
1
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.
2
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.
3
Remove chicken from bone and shred with two forks. When noodles are cooked, return shredded chicken to slow cooker.
4
Serve with bean sprouts, basil, mint, cilantro, and lime wedges on a separate plate.
Ingredients
BROTHY BROTH BROTH
8cupswater(or enough to cover chicken once placed in slow cooker)
3tbspBetter than Bouillon, Roasted Chicken
2tbspbrown sugar or molasses
2tbspfish sauce(or substitute with soy sauce and rice vinegar)
1tbspChinese five spice powder
1tspground ginger
¼tspground cinnamon
4bone-in chicken breasts or thighs
6ozwide rice noodles
6cupsbaby bok choy, chopped
TOPPINGS FOR THE TIPPY TOP OF YOUR PHO
2cupsmung bean sprouts
2cupsfresh thai basil or equivalent
1cupfresh cilantro
1cupfresh mint
½cupfresh green onion, sliced(optional)
1fresh Thai chile or serrano pepper, thinly sliced(optional)
1lime, cut into wedges
Directions
1
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.
2
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.
3
Remove chicken from bone and shred with two forks. When noodles are cooked, return shredded chicken to slow cooker.
4
Serve with bean sprouts, basil, mint, cilantro, and lime wedges on a separate plate.
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This dish looks great! I will definitely try this dish. Have you tried making this in a pressure cooker?
I haven’t tried it in a pressure cooker, but would love to know how it turns out if you give it a go!