Slow cookers are awesome. You can make a meal with little effort that comes out fantastic. This Simple Slow Cooker Pho is no exception.
Vietnamese pho soup is such a great meal for any night of the week. Who wouldn’t welcome a bowl of noodle soup?
This recipe was originally published in December 2015. As I enjoyed making this soup again, I felt this post was overdue for an update. This is the best pho recipe ever!!
I don’t know about you, but I love using my slow cooker. I still say it is one of the BEST kitchen inventions ever. Lots of people have jumped on the Instant Pot bandwagon, but not me. I am a crockpot lover and always will be.
I love Asian takeout. Chinese, Japanese, Vietnamese, Thai, all so full of flavour. Since I love cooking at home, making some of these wonderful dishes is a fun way to travel the world without leaving the kitchen.
Are YOU a noodle lover? We sure are. Authentic Ukrainian Egg Noodle Casserole and fun Chinese Spaghetti and Meatballs are a few of the dishes we enjoy. This easy pho recipe is another family favourite.
CAN YOU COOK PHO IN THE SLOW COOKER?
YES! This really is a simple soup to make, and the perfect crockpot dinner recipe.
The pho broth, chicken and shrimp are all done in the slow cooker. The noodles and bean sprouts are the only things you need to make on the side.
SLOW COOKER PHO INGREDIENTS
For this pho soup recipe you will need:
- chicken breasts
- chicken stock
- brown sugar
- fish sauce
- tamari sauce
- cinnamon stick, star anise, and whole cloves
- cooked shrimp
- bok choy
- fresh basil
- Sriracha sauce
- rice noodles
- bean sprouts
I love chicken and shrimp so I decided to use both in this slow cooker pho. If you prefer chicken pho, leave out the shrimp. I think I need to make beef pho too.
Thai basil is not always easy to find, so you can use whatever fresh basil you can find at the grocery store (or your garden). For the rice noodles, I chose the kind you would find in Pad Thai. I cooked them ahead of time and placed them in the fridge. I also like to blanch my bean sprouts (some people prefer to eat them raw).
IS PHO HEALTHY?
I guess it depends on what YOU class as healthy. For some people, it may be high on sodium because of the fish sauce, but you could adjust the amount you use.
It contains rice noodles (that are gluten-free). Protein from the chicken and shrimp. You get some veggies from the bok choy and bean sprouts.
We ALL know that soup is the best thing when you are feeling under the weather. I happen to think this crockpot pho noodle soup is pretty healthy and DARN DELICIOUS too.
Vietnamese noodle soup is such a tasty dish. Simple Slow Cooker Pho makes it so easy to enjoy this flavourful meal at home. If you are looking for a cheap pho recipe, give this a try. You just might want to skip takeout from now on.
If you are really into trying new things, eel sauce might be the next thing on your “to make” list.
This recipe was inspired from Served From Scratch Crockpot Chicken Pho.
What is YOUR favorite flavour of pho soup?
I would love for you to signup for my WEEKLY NEWSLETTER and FOLLOW ME on social media too.
Simple Slow Cooker Pho
- 2 pounds chicken breasts (skinless/boneless)
- 8 cups chicken stock
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 1 tbsp tamari sauce
- 1 cinnamon stick
- 10 star anise
- 2 inch piece of fresh ginger (peeled and sliced)
- 6 whole cloves
- 1 pound frozen cooked shrimp (thawed/tail on)
- 4 cups baby bok choy (chopped)
- 1/2 cup Thai basil (roughly chopped)
- 2 jalapenos (sliced)
- 1 lime (quartered)
- Sriracha sauce (as needed)
- 12 ounces Pad Thai noodles (pre cooked)
- 12 ounces Fresh bean sprouts (raw or blanched)
- Place chicken breasts in slow cooker.
- Combine stock, fish sauce, cinnamon, star anise, ginger, cloves, tamari, and brown sugar.
- Pour over chicken breasts.
- Cook on low for 9 hours.
- Roughly chop bok choy.
- Rinse and dry shrimp.
- Remove chicken breasts from slow cooker along with the cinnamon stick, cloves, and star anise.
- Add bok choy and shrimp to the slow cooker.
- Replace lid, turn slow cooker to high and cook for 30 minutes.
- At this point, you can blanch the bean sprouts in boiling water. If you are eating them raw, be sure to RINSE thoroughly.
- Shred the cooked chicken breasts.
- Return shredded chicken to pot and heat for a few minutes.
- Place noodles in bowls, ladle broth, garnish with jalapenos, basil, Sriracha and bean sprouts.