Slow Cooker Chicken Pho

Ingredients

• •3 lb chicken thighs, bone-in and skin-on
• •8 cups chicken broth
• •1 onion, halved
• •3-inch piece fresh ginger, halved lengthwise
• •3 star anise
• •1 cinnamon stick
• •1 tsp coriander seeds
• •2 tbsp gluten-free fish sauce
• •1 tbsp brown sugar
• •12 oz rice noodles
• •2 cups bean sprouts
• •1 cup cilantro and Thai basil, torn
• •2 limes, cut into wedges

Directions

1. 1Broil onion and ginger, cut-side up, until deeply charred in spots, about 8 minutes.
2. 2Toast star anise, cinnamon, and coriander in a dry skillet until fragrant.
3. 3Add chicken, broth, charred aromatics, toasted spices, fish sauce, and sugar to the slow cooker.
4. 4Cook on LOW for 5–6 hours, then remove chicken and strain the broth through a fine sieve.
5. 5Shred the chicken, discarding skin and bones, and return the meat to the hot broth.
6. 6Soak or cook rice noodles according to package directions, then divide them among bowls.
7. 7Ladle chicken and broth over noodles; serve with bean sprouts, herbs, and lime.

💡 Keep noodles out of the slow cooker; storing them separately prevents them from absorbing the broth overnight.

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