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Slow Cooker Chicken Pho

Slow Cooker Chicken Pho

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • CHICKEN BROTH:
  • 2 packages (32 ounces each) chicken broth
  • 2 tablespoons packed light brown sugar
  • 4 whole cloves
  • 3 cloves garlic, sliced
  • 2 whole star anise
  • 1 (2-inch) piece ginger, peeled and sliced
  • 1 (2-inch) piece lemongrass
  • 1 (2-inch) cinnamon stick
  • 1/2 cup cilantro leaves and stems
  • 1/4 teaspoon black peppercorns
  • 2 pounds skinless, bone-in chicken breast halves
  • 1 pound skinless, bone-in chicken thighs or other chicken parts
  • 1 medium onion, cut in wedges
  • ACCOMPANIMENTS:
  • 1/2 pound thin dry rice noodles
  • 2 cups bean sprouts
  • 1 cup shredded carrots
  • 4 green onions, sliced
  • 1 cup fresh basil leaves
  • 1 cup fresh cilantro sprigs
  • 1 fresh Thai chili, thinly sliced
  • 1 lime, cut in wedges
  • Sriracha hot sauce
  • Hoisin sauce

Directions

  1. In a slow cooker crock, combine chicken broth and brown sugar. Add garlic, star anise, cloves, ginger, lemongrass, cinnamon, cilantro and peppercorns. Arrange chicken and onion in an even layer in crock. 
  2. Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 4 to 5 hours or until chicken is tender. Remove chicken from crock. Line a colander with cheesecloth and strain broth. Pour broth back into crock. Set on HIGH. Add rice noodles and cook until noodles are soft, about 25 minutes.
  3. Slice chicken breasts for soup, discarding bones. Reserve dark meat for another use. 
  4. To serve, pour noodles and broth into bowls. Add sliced chicken and desired accompaniments.

Serves: 4-6

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