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.
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