Crockpot Chicken Pho

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Fragrant crockpot chicken pho soup simmered in spices and served with gluten free noodles and fresh, crunchy herbs. An easy, nourishing weeknight dinner.

Now that the cooler weather has arrived (85 degrees F instead of 100), my crockpot is out in full force. Crockpot chicken pho is something that I keep in my regular rotation because it is SUPER fragrant and fresh. If you are a fresh veggie lover, then chicken pho soup is for you.

Pho (pronounced "fah") is a traditional Vietnamese soup consisting of broth, rice noodles, and thinly sliced meat (usually beef but sometimes chicken). The first time I tried pho was at a restaurant in Jacksonville, Fl called "What The Pho?" (very clever) and I've loved it ever since. My wallet got tired of having to purchase it though, so I learned to recreate it at home.

I love the simplicity of pho in addition to the taste. It's nourishing broth reminds me of meat stock that I made while I was on the GAPS diet, which is a healing broth for the gut. It doesn't take long to simmer the spices and add the chicken and water to the pot. Then you set it and leave it until it's done! Crockpot chicken pho is excellent for busy days.

Fresh herbs and spices are the main aspect of this dish in my opinion. Sometimes if I'm out of a spice, I'll leave it out, but I try to include as many spices as possible for a more complex flavor. Pho is also a very textural experience. There's the crunch of the veggies, the chewy (and addicting!) noodles, softly cooked, tender meat in a light broth. There's a reason why pho is so popular.

How to get flavorful broth

If your broth initially tastes a little bland, that's completely normal! Lime juice and salt completely transform pho, so make sure you have added enough.

Tips for preparing noodles

The way that I prepare vermicelli noodles is by cooking them in hot (but not boiling) water. You set them in the water for a few minutes to soften.

I make sure to only cook the amount of noodles that I will need for one meal so that I don't have leftovers. The leftover noodles don't reheat well. While waiting to serve, I keep the noodles in warm water.

What you will need

5-10 star anise

2-3 cinnamon sticks

2 tbsp coriander seeds

2 tbsp cardamom seeds

1 tbsp clove

1 inch knob fresh ginger grated

4 cloves garlic minced

1 handful cilantro chopped

1 whole chicken

filtered water

16 oz cooked vermicelli rice noodles 

salt to taste

Topping Options

limes cut into wedges

bean sprouts

green onion chopped

cilantro

basil

mint

jalapenos sliced

How to make crockpot chicken pho

In a skillet over medium heat, sauté the star anise, cinnamon sticks, coriander seeds, and cardamom seeds for 1-2 minutes.

Then add in the cloves, ginger, and garlic and sauté for another minute. The spices should become fragrant.

Scrape the spices into the bottom of your crockpot (use water if needed). Add the chicken and cilantro to the crockpot.

Cover the chicken with filtered water. Ideally, you want the top of the chicken to be covered by at least an inch of water.

Cook the pho on high for 4 hours.

Once the pho is cooked, remove the chicken from the pot and shred with two forks. Add the shredded chicken back into the pot.

Taste the broth and add salt as needed. If the broth is lacking flavor, make sure to add enough salt and lime juice while serving.

Now it is time to serve! First, add the noodles to the bowl followed by the soup. You may need to let the bowls cool for a few minutes before serving. Top with your desired toppings and enjoy!

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