Last Updated on April 23, 2022 by The Noms
We love meals that will warm us up in chilly weather, and this slow cooker soup recipes definitely fits the bill! With spicy and sweet flavors, this is great to warm up with and is super easy to make!
During the chilly winter months there is nothing quite as nice as coming home to a hot meal, and it is even better when the meal is super easy to make in the slow cooker! We are big fans of crock pot meals as we can get a great meal even on days where we are super busy. For this meal, we wanted to depart from some of our usual meals and branch out into some Asian flavors that we love, but don’t make much of at home.
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After a bit of research, we decided that pho would be a good candidate for a slow cooker, as the flavors take awhile to build, and a slow cooker pho meal that takes 8-10 hours to finish up is a great opportunity to build some flavors. After an adventure to our local Asian Food Mart, we were ready to tackle this recipe!
What is Pho?
Pho is a popular Vietnamese street dish that essentially is a brothy noodle soup that has gained quite the following the last few years, with lots of restaurants that specialize in pho popping up all over the place. Filled with lots of rice noodles, herbs and typically beef or chicken plus a rich spiced broth, pho is a perfect meal for chasing away the chill of winter!
What Ingredients are Needed for the Crock-pot Chicken Pho?
- Chicken Stock
- Bean Sprouts
- Bok Choy
- Rice Noodles
- Star Anise
- Fish Sauce
- Brown Sugar
- Lime Juice
With every place having its own version of pho, every recipe can be different so feel free to tweak the recipe as you see fit! For this recipe we chose to go with chicken, as we have had lots of success making chicken crock pot meals in the past.
How to Make Homemade Pho?
One of the best things about making your own pho is the great aroma that all the spices and herbs used to layer flavor into the broth. Lots of aromatics like cinnamon, cloves and star anise add a warm spice to the broth, while fresh ginger and jalapenos add a spicy bite. A splash of fish sauce adds that umami flavor and gives the broth a real deep savory character.
Crisp chopped bok choy and bean sprouts add a bit of green freshness and a pleasant bitterness that balances out the salty broth. A garnish of fresh lime brings just the right amount of acid to make the spices pop. Combine all these flavors and this pho will be sure to be a popular meal the next time you make slow cooker soup recipes!
Like this recipe? Try these below, too!
Other Crock-pot Soups
- Slow Cooker Beef Pho – Fox & Briar
- Slow Cooker Vegetarian Pho – America’s Test Kitchen
- Instant Pot Chicken Pho – Platings and Pairings
- Slow Cooker Paleo Chicken Pho – Wicked Spatula
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A very easy dinner in the crockpot, this Thai favorite, Chicken Pho. This slow cooker soup recipe is a tasty one!
Slow Cooker Chicken Pho
- 2 Tablespoons brown sugar
- 2 Tablespoons fish sauce
- 1 cinnamon stick
- 6 star anise
- 6 cloves
- 6 slices of fresh ginger, peeled
- 2 skinned chicken breasts
- 8 cups of chicken stock
- 6 cups of bok choy, chopped
- 12 ounces rice noodles
- 2 sliced jalapenos
- 12 ounces radish or bean sprouts
- 1 lime, quartered
Add brown sugar, fish sauce, cinnamon, star anise, cloves and ginger to chicken stock in a medium bowl.
Place chicken breasts in crockpot, then pour stock over.
Cook in crockpot for 8-10 hours on low, or 5-6 hours on high.
Remove chicken breasts and set aside.
Remove spices from broth and throw away.
Add bok choy and rice noodles to broth, turn crockpot to high and cook for another 30-40 minutes.
While noodles and bok choy cooks, shred chicken and slice jalapenos.
Just before noodles and bok choy are done, add shredded chicken back in.
Ladle into large bowls, add sprouts, jalapenos and lime juice.
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Amount Per Serving: Calories: 97Total Fat: 1.3gSaturated Fat: 0.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 15mgSodium: 949mgCarbohydrates: 14gFiber: 1.5gSugar: 3.7gProtein: 7.6g
PIN THIS SLOW COOKER PHO RECIPE FOR LATER!
Recipe adapted from Served from Scratch.
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