Ever have one of those days where you crave a steaming bowl of pho but the thought of simmering broth for hours makes you want to lie down? I was right there with you, staring into my pantry, when I decided to toss everything into my slow cooker.
What emerged hours later was this incredibly fragrant and comforting Slow Cooker Chicken Pho Vietnamese Aromatic Soup Bowl. It’s become my go-to for a fuss-free, deeply satisfying meal that fills the whole house with the most amazing scent.
If you’re a fan of bold, slow-cooked flavors, you should definitely check out our birria tacos recipe for another hands-off favorite.
This recipe is a lifesaver for busy weeks. I love how it practically cooks itself while I’m off doing other things. The broth becomes so rich and aromatic, and the chicken turns out perfectly tender every single time. It’s one of those crockpot chicken recipes that feels like a warm hug in a bowl.
Recipe Overview
Cuisine: Vietnamese-inspired
Category: Soup, Main Course
Prep Time: 15 minutes
Cook Time: 6 hours on low or 3 hours on high
Total Time: 6 hours 15 minutes
Servings: 4-6
What You’ll Need
When I first started making this, I learned that a good, heavy-bottomed slow cooker makes all the difference for even heating. I’ve tried a few brands, and I tend to reach for my oval one because it fits the chicken better. If you’re shopping at Aldi, keep an eye out for their crockpot dishes—they often have great budget-friendly options that work perfectly for meals like this.
Slow Cooker Chicken Pho Vietnamese Aromatic Soup Bowl Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Slow Cooker Chicken Pho Vietnamese Aromatic Soup Bowl Recipe!
Nutrition Information
You’ll need your slow cooker, a fine-mesh strainer for the broth, and a pot for blanching noodles if you’re serving them right away. A good chef’s knife for slicing the garnishes is also key—it makes everything look so pretty.
INGREDIENTS
I remember one time I was halfway through prepping and realized I was out of star anise. I ended up using a pinch of Chinese five-spice powder instead, and it actually worked in a pinch! It’s a good reminder that you can often adapt based on what’s in your pantry.
- 1.5 lbs bone-in, skin-on chicken thighs
- 8 cups chicken broth (low sodium if possible)
- 1 large yellow onion, peeled and halved
- 3-inch piece of ginger, sliced lengthwise
- 3 star anise pods
- 1 cinnamon stick
- 3 whole cloves
- 1 tbsp fish sauce
- 1 tsp coriander seeds
- 1 package of rice noodles
- For serving: bean sprouts, fresh basil, lime wedges, sliced jalapeños, and hoisin sauce
PREPARATION
One thing I’ve learned is not to skip toasting the spices. It only takes a few minutes in a dry pan, but it really wakes up their flavors and makes the broth so much more complex. You’ll know they’re ready when you get that warm, nutty aroma filling your kitchen. For a quick, no-fuss baked treat that fills your home with a similar cozy aroma, try our soft and rich chocolate chip banana muffins.
- Start by charring the onion and ginger. Place them cut-side down in a dry skillet over medium-high heat for 5-7 minutes until lightly blackened. This adds a wonderful smoky depth.
- In the same skillet, toast the star anise, cinnamon, and coriander seeds for about 2 minutes until fragrant.
- Place the chicken thighs in the slow cooker. Add the charred onion, ginger, toasted spices, cloves, fish sauce, and broth.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove the chicken and shred the meat, discarding skin and bones. Strain the broth to remove solids.
- Cook rice noodles according to package directions. Divide among bowls, top with shredded chicken, and ladle hot broth over.
- Serve immediately with all the fresh garnishes.
NUTRITION INFORMATION
- Calories: 320 per serving
- Protein: 28g
- Carbohydrates: 35g
- Fat: 8g
- Fiber: 2g
- Sugar: 3g
Making It Your Own
This dish is incredibly flexible. Sometimes I add a splash of soy sauce or a spoonful of hoisin directly to the broth for a slightly sweeter note. If I’m making it for friends who love spice, I’ll toss in a couple of dried chilies during the last hour of cooking. For a Whole30 version, just ensure your broth is compliant and skip the noodles—it’s just as delicious as a simple soup.
Perfect for Meal Prep
I often make a big batch of this on Sunday. I store the broth and shredded chicken separately in the fridge, then quickly heat and assemble bowls throughout the week. The broth actually gets better after a day or two as the flavors continue to meld. It’s one of those easy crockpot dinners that makes future-you very happy. If you’re looking for more low-carb meal prep ideas, our keto crackers are a fantastic crunchy snack to have on hand.
FREQUENTLY ASKED QUESTIONS
Can I use chicken breasts instead of thighs?
You can, but thighs stay more tender during the long cook time. If using breasts, reduce cooking time by an hour to prevent drying out.
What if I don’t have all the spices?
The dish will still be tasty! Star anise and cinnamon are key, but you can skip cloves or use five-spice powder as a substitute blend.
How long does leftover pho broth keep?
It stores well in the fridge for up to 4 days. The fat will solidify on top—just skim it off or mix it back in when reheating.
Conclusion
This Slow Cooker Chicken Pho Vietnamese Aromatic Soup Bowl has saved dinner more times than I can count. It’s one of those healthy crockpot recipes that delivers maximum flavor with minimal effort. I hope it becomes a staple in your rotation too—nothing beats coming home to that incredible aroma. Give it a try this week and let me know how it turns out for you!
