Yields4 ServingsPrep Time15 minsCook Time8 hrsTotal Time8 hrs 15 mins
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.
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
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
½cupfresh green onion, sliced(optional)
1fresh Thai chile or serrano pepper, thinly sliced(optional)
1lime, 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.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.