Easy crockpot chicken pho is a slow cooker take on the comforting Vietnamese chicken noodle soup recipe. This easy recipe has minimal prep but tons of flavor so you can make it and enjoy any time!
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As soon as the weather cools down even a smidge, I am all about soups and cozy casseroles.
While classic chicken noodle soup is a favorite in our house, my sons like variety.
This chicken pho recipe is essentially chicken noodle soup but with a delicious Vietnamese twist and bright Asian flavors.
What does chicken pho taste like?
Chicken pho is light, savory, and a touch sweet with notes of ginger and Thai basil.
It’s lighter and brighter tasting than ramen and so delicious!
Ingredients
To make this you’ll need:
- Broth– Chicken broth. If you want a lot of control over how salty this is, you can go for a lower sodium chicken broth.
- Water– For more cooking liquid
- Chicken breasts– Thin chicken breasts, trimmed of the fat.
- Pho seasoning spice sachet– I use Jovian Pantry brand spice satchet but any will work
- Mushrooms– Shitake if you can find them. If not, regular old white mushroom will work as a substitute.
- Seasonings– Fish sauce, minced garlic, and thai basil.
- Noodles– Linguini rice noodles. Make sure you are using rice noodles for the most authentic version of this.
- Bean sprouts– Fresh
- Garnishes– Cilantro, chopped green onions, and lime wedges
How to Make
Don’t let the idea of making pho intimidate you!
Thanks to the crockpot, it’s an easy beginner friendly recipe.
To do it, pour the broth and water into the bowl of your slow cooker.
Then add the chicken breasts to the pot.
Add the spice sachet, mushrooms, fish sauce, garlic, and Thai basil.
After you have added everything to the crock pot, stir it together to gently combine everything and make sure the mushrooms are as submerged as possible.
Then, put the cover on the crock pot and cook on low for 7-8 hours.
Prior to serving, press the noodles and bean sprouts down in the liquid and cover and cook for 45 minutes to give the noodles a chance to cook through.
Then, use tongs to remove the chicken from the pot and shred it or chop it.
Once it is shredded, return it to the pot.
Ladle into bowls and serve with cilantro leaves, green onion, and lime wedges for garnishes.
Enjoy!
Is chicken pho healthy?
Yes!
It is a balanced mix of lean protein and veggies that are packed with all kinds of good for you vitamins and minerals.
According to Healthline, pho may even have benefits like reducing inflammation and improving joint health and it makes a wholesome addition to a balanced diet.
Storing Leftovers
Store leftovers in an air tight container in the fridge for up to 4 days.
Reheat the pho in the microwave until warm.
Tips and Tricks
- You can use chicken tenderloins or boneless, skinless chicken thighs instead of breasts.
- Feel free to switch the protein out and use shredded pork instead of chicken.
- Can’t find fresh bean sprouts? Sub canned bean sprouts. You can normally find these in the Asian foods section of the grocery store.
Other Slow Cooker Soup Recipes
Easy crockpot chicken pho is a cozy variation on chicken noodle soup we love. Make it and enjoy!
Looking for other slow cooker soup recipes? Try these:
- Crockpot Chicken Parmesan Soup
- Slow Cooker Ham & Bean Soup
- Slow Cooker Jerk Chicken Chili
- Crockpot Chicken & Pesto Soup
- Slow Cooker Jambalaya Soup
- Slow Cooker Buffalo Chicken Soup
- Crockpot Barbecue Chicken Soup
- Slow Cooker Zuppa Toscana
- Slow Cooker Pulled Pork Chili
- Slow Cooker Spaghetti & Meatballs Soup
If you’ve tried this CROCKPOT CHICKEN PHO, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy Crockpot Chicken Pho
Ingredients
- 12 cups chicken broth
- 2 cups water
- 1 1/2 lbs thin chicken breasts trimmed of fat
- 1 pho seasoning spice sachet
- 3 oz shitake mushrooms washed & thinly sliced
- 1 1/2 tbsp fish sauce
- 1 1/2 tbsp minced garlic
- 1/4 tsp dried Thai basil
- 8 ounces linguini RICE noodles
- 8 oz bean sprouts fresh
- cilantro leaves for garnish
- chopped green onions for garnish
- lime wedges for garnish
Instructions
- Pour the broth and water into the bowl of your slow cooker. Add the chicken breasts to the pot.
- Add the spice sachet, mushrooms, fish sauce, garlic, and basil. Stir gently to combine, and make sure the mushrooms are as submerged as possible.
- Cover and cook on low for 7-8 hours. Add the noodles & bean sprouts to the liquid, pressing down to submerge, for the last 45 minutes of cook time.
- Using tongs remove the chicken from the pot, and shred or chop up- return to the pot.
- Ladle into bowls and serve with cilantro leaves, green onion, and lime wedges for garnishes.
Notes
- You can use chicken tenderloins or boneless, skinless chicken thighs instead of breasts.
- Feel free to switch the protein out and use shredded pork instead of chicken.
- Can't find fresh bean sprouts? Sub canned bean sprouts. You can normally find these in the Asian foods section of the grocery store.
Nutrition
recipe adapted from The Lazy Slow Cooker
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