Crockpot Chicken Pho: Easy, Flavorful, and Stress-Free
Crockpot Chicken Pho is the ultimate time-saving soup recipe that delivers bold, authentic flavor with minimal effort. It’s my go-to slow cooker recipe for weeknights when I want something warm, comforting, and impressive, but don’t want to babysit the stove. Just toss everything into your crockpot, walk away, and let the magic happen.
I first discovered how to make homemade pho in a crock pot when I was craving the deep, rich complexity of authentic pho but didn’t have hours to hover over a steaming pot. This shortcut is a game-changer for busy cooks like you and me: classic flavor, effortless process. Trust me, your family will think you ordered takeout from a top-notch Vietnamese restaurant.
Why This Crockpot Chicken Pho Is a Game-Changer
- Time-Saving Genius: Traditional pho can take upwards of 10 hours to simmer! With this recipe, you’ll have dinner on the table in just over 6 hours with most of that being hands-off cooking time.
- No Babysitting Required: Your crockpot does all the heavy lifting while you tackle your to-do list or kick your feet up.
- Effortless Depth of Flavor: Toasting the spices at the start gives this soup that authentic, rich taste—no shortcuts on flavor.
- Customizable Toppings: Everyone loves building their own bowl! Fresh basil, jalapeños, bean sprouts, a squeeze of lime—the possibilities are endless.
Equipment You’ll Need for This Crockpot Chicken Pho
The beauty of this recipe lies in its simplicity. Here’s what you need to get started:
- Slow Cooker or Crockpot: Any standard 6- to 8-quart model works perfectly. If yours has programmable settings, even better!
- Fine Mesh Sieve: Essential for straining out the ginger and spices to create that silky-smooth broth.
- Small Skillet: To toast your spices and unlock their full flavor potential. Don’t skip this step—it’s a game-changer.
Pro Tip: If you’re in the market for a new crockpot, look for one with a locking lid for mess-free transport if you’re taking this soup to a potluck.
Simple Ingredients for Crockpot Chicken Pho
You don’t need a laundry list of hard-to-find ingredients to make a delicious bowl of pho. Here are the key players that make this dish shine:
- Chicken Stock: The backbone of any great pho. Use a low-sodium version so you can control the salt levels.
- Chicken Breasts: Boneless or bone-in both work—choose whatever you have on hand. Bone-in adds an extra layer of richness to the broth.
- Spices: Star anise, cinnamon sticks, cloves, and coriander give pho its distinct, aromatic personality. Toast them first for unbeatable flavor.
- Rice Noodles: For that signature pho experience. Look for banh pho 1/16 inch, but any rice noodles will work in a pinch.
If you’re missing any of these ingredients, don’t sweat it. I’ve included substitution ideas in the FAQ section below!
Crockpot Chicken Pho Recipe Details
- Servings: 6 people
- Prep Time: 5 minutes
- Cook Time: 6 hours 20 minutes
- Total Time: 6 hours 25 minutes
Crockpot Chicken Pho Ingredients
- 8 cups chicken stock
- 2 lbs boneless chicken breasts or bone-in
- 1 1/2 tablespoons light brown sugar
- 2-inch piece fresh ginger, peeled and thinly sliced
- 2 tablespoons fish sauce
- 1 cinnamon stick
- 8 star anise
- 2 teaspoons whole coriander seeds
- 8 whole cloves
- 6-8 oz pho rice noodles
- 3-4 cups baby bok choy, chopped
- 1-2 teaspoons kosher salt
- Optional Toppings: bean sprouts, fresh basil leaves, sliced jalapeños, lime wedges, Sriracha, hoisin, chili garlic sauce
How to Make Crockpot Chicken Pho
- Heat a small skillet over medium heat and toast the cinnamon stick, cloves, coriander, and star anise for about 2 minutes, stirring frequently until fragrant.
- Season the chicken breasts with kosher salt and place them in your crockpot.
- Add the chicken stock, fish sauce, brown sugar, and sliced ginger to the crockpot. Stir to combine.
- Stir in the toasted spices, ensuring they’re evenly distributed.
- Set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours.
- Once the chicken is cooked, remove it from the crockpot and shred using two forks.
- Strain the broth through a fine mesh sieve to remove the ginger slices and whole spices, then return the broth to the crockpot.
- Add the shredded chicken and chopped bok choy back to the crockpot, turn the heat to high, and cook for an additional 15 minutes.
- While the bok choy cooks, prepare your toppings by arranging bean sprouts, basil, jalapeños, lime wedges, and sauces on a serving plate.
- Add the dry rice noodles directly to the broth and let them cook for 5-6 minutes (or according to package instructions).
- Ladle the pho into large bowls, top with desired garnishes, and finish with a squeeze of fresh lime juice. Enjoy!
Jake’s Tips for the Best Crockpot Chicken Pho
- Toast the spices—it adds a depth of flavor that’s worth the tiny bit of extra effort.
- Use bone-in chicken for an even richer broth if time allows.
- Run out of baby bok choy? Regular bok choy, kale, or spinach are great substitutes.
- Want to save even more time? Prep your toppings while the pho cooks!
- Freeze leftover broth (without noodles) for a quick, weeknight meal later on.
Easy Crockpot Chicken Pho Variations
- Spicy Pho: Add a sliced Thai chili or extra chili garlic sauce directly to the broth for more heat.
- Vegetarian Pho: Swap the chicken stock for vegetable stock and replace chicken with marinated tofu.
- Seafood Pho: Toss in some shrimp during the last 10 minutes of cooking time for a coastal twist.
Crockpot Chicken Pho FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Thighs are fattier and can add more richness to the broth.
Do I have to pre-toast the spices?
No, but it’s highly recommended—it intensifies their flavor and makes a noticeable difference.
Can I freeze Crockpot Chicken Pho?
Yes! Freeze the broth and chicken separately from the noodles for best results.
There you have it: a foolproof way to enjoy the flavors of Vietnam in your own kitchen. Have you tried this shortcut method yet? Let me know in the comments below—what’s your favorite pho topping?
Crockpot Chicken Pho
Ingredients
Equipment
Method
- Heat a small skillet over medium heat and toast the cinnamon stick, cloves, coriander, and star anise for about 2 minutes, stirring frequently until fragrant.
- Season the chicken breasts with kosher salt and place them in your crockpot.
- Add the chicken stock, fish sauce, brown sugar, and sliced ginger to the crockpot. Stir to combine.
- Stir in the toasted spices, ensuring they’re evenly distributed.
- Set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours.
- Once the chicken is cooked, remove it from the crockpot and shred using two forks.
- Strain the broth through a fine mesh sieve to remove the ginger slices and whole spices, then return the broth to the crockpot.
- Add the shredded chicken and chopped bok choy back to the crockpot, turn the heat to high, and cook for an additional 15 minutes.
- While the bok choy cooks, prepare your toppings by arranging bean sprouts, basil, jalapeños, lime wedges, and sauces on a serving plate.
- Add the dry rice noodles directly to the broth and let them cook for 5-6 minutes (or according to package instructions).
- Ladle the pho into large bowls, top with desired garnishes, and finish with a squeeze of fresh lime juice. Enjoy!
Notes
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
