Crockpot Chicken Pho-Style Noodle Soup

If you’ve ever craved the warm, aromatic comfort of traditional Vietnamese pho but want an easy, hands-off approach, this Crockpot Chicken Pho-Style Noodle Soup is your new best friend. Combining tender chicken thighs, fragrant spices, and fresh herbs, this slow-cooker recipe captures all the soul-soothing goodness of pho with minimal effort. It’s the perfect bowl of cozy, slurp-worthy soup for chilly nights or anytime you want a nourishing meal without standing over the stove for hours.

Why Cooks Rave About It

This Crockpot Chicken Pho-Style Noodle Soup hits all the right notes: deep, complex broth; melt-in-your-mouth chicken; and just the right mix of fresh herbs and spice. The slow cooker draws out the flavors of star anise, cinnamon, and ginger gently over several hours, creating a broth that tastes like it’s been simmering all day. Using chicken thighs instead of breast keeps the meat juicy and flavorful, and the addition of rice noodles and fresh toppings gives you that authentic pho experience without the fuss. Plus, it’s a one-pot recipe that frees you up for other kitchen adventures, like trying a batch of Slow Cooker Swedish Meatballs or a quick Garlic Herb Chicken Orzo One Pan dinner.

Ingredient Notes

• Chicken Thighs: Using boneless, skinless thighs ensures tender, flavorful meat that won’t dry out during slow cooking.
• Chicken Broth: Choose a high-quality, low-sodium broth for the best depth of flavor and to control saltiness.
• Onion & Garlic: Quartering the onion and mincing the garlic helps infuse the broth with savory undertones without overpowering.
• Fresh Ginger: Grated ginger adds a warm, slightly spicy note essential to pho’s flavor profile.
• Star Anise & Cinnamon Stick: These whole spices bring that iconic aromatic essence to the broth; don’t skip them!
• Fish Sauce: Adds umami and authentic taste; if unavailable, a splash of soy sauce can work but won’t replicate the same depth.
• Soy Sauce: Provides savory balance and color.
• Brown Sugar: Just a little sweetness balances the savory and spicy elements.
• Rice Noodles: Use dried rice noodles that cook quickly; they soften perfectly when added at the end.
• Bean Sprouts, Basil, Cilantro: Fresh garnishes that add crunch, brightness, and herbaceous notes.
• Lime Wedges & Jalapenos: Essential for cutting through richness with acidity and heat to taste.

Recommended Tools

• Crockpot/Slow Cooker: The star of the show for effortless, slow-simmered flavor development.
• Grater: For fresh ginger to release its bright aroma and flavor.
• Sharp Knife: To quarter onions and slice jalapenos thinly.
• Measuring Spoons & Cups: For accurate seasoning and broth measurement.
• Slotted Spoon or Tongs: To easily remove chicken thighs once cooked.
• Large Pot: To cook the rice noodles separately before adding to bowls.

The Method for Crockpot Chicken Pho-Style Noodle Soup

Step 1: Prep Your Ingredients

Start by quartering the onion and mincing the garlic. Grate the fresh ginger and set aside. Have your star anise and cinnamon stick ready. Rinse the fresh herbs and bean sprouts, and slice the jalapenos thinly. This prep will make assembly quick and smooth.

Step 2: Layer Flavors in the Crockpot

Place the chicken thighs at the bottom of the crockpot. Add the quartered onion, minced garlic, grated ginger, star anise, and cinnamon stick. Pour in the chicken broth, then add the fish sauce, soy sauce, and brown sugar. Give it a gentle stir to combine everything.

Step 3: Slow Cook the Broth and Chicken

Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The slow simmer will allow the spices and aromatics to infuse deeply into the broth, while the chicken becomes tender enough to shred easily.

Step 4: Shred the Chicken

Once cooked, carefully remove the chicken thighs and shred them using two forks. Discard the onion quarters, star anise, and cinnamon stick from the broth to avoid overpowering flavors.

Step 5: Prepare the Rice Noodles

While shredding the chicken, cook the rice noodles according to package instructions. Typically, they soak in hot water or boil for just a few minutes until tender but still firm. Drain and set aside.

Step 6: Assemble the Pho Bowls

Divide the cooked noodles among serving bowls. Top with shredded chicken, then ladle the hot broth over everything. Garnish generously with bean sprouts, fresh basil, cilantro leaves, lime wedges, and sliced jalapenos. Squeeze lime juice to taste before diving in.

Step 7: Enjoy the Cozy Comfort

Serve immediately while hot and aromatic. This soup is perfect for spooning over noodles, with fresh herbs brightening each bite. For a twist, try pairing it with something sweet and spicy like Crock Pot Honey Sriracha Chicken on another night to keep the week exciting.

Make It Diet-Friendly

• Use low-sodium chicken broth to reduce salt intake.
• Omit the brown sugar or substitute with a natural sweetener like stevia or monk fruit.
• Use fewer rice noodles or swap for spiralized vegetables (like zucchini noodles) for a lower-carb option.
• Load up on fresh herbs and bean sprouts for added fiber and nutrients without calories.
• Skip the jalapenos if you prefer a milder spice level.

Don’t Do This

• Don’t rush the slow cooking – the depth of flavor depends on a long, gentle simmer.
• Don’t add rice noodles to the crockpot early; they will turn mushy and absorb too much broth.
• Don’t skip removing the whole spices before serving—they can be overpowering if left in the bowl.
• Don’t forget to taste and adjust seasoning before serving; broth can vary depending on your broth brand.

Storing, Freezing & Reheating

This soup stores beautifully in an airtight container in the fridge for up to 3 days. Keep the noodles separate from the broth to prevent them from getting soggy. When reheating, warm the broth gently on the stove and add fresh noodles and garnishes at serving time.

You can freeze the broth and shredded chicken (without noodles and fresh herbs) for up to 3 months. Thaw overnight in the fridge before reheating. Prepare fresh noodles and toppings each time for the best texture.

Quick Q&A

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay juicier and more tender when slow-cooked. If using breasts, watch the cooking time closely to avoid dryness.

Is fish sauce necessary for authentic flavor?

Fish sauce adds a unique umami depth that’s signature to pho, but if unavailable, soy sauce can be a substitute. The flavor won’t be exactly the same but will still be delicious.

Can I make this in an Instant Pot?

Absolutely! Use the sauté function to briefly toast the spices and aromatics, then pressure cook for about 20 minutes on high. Adjust noodles and toppings as usual.

What’s the best way to reheat leftovers?

Heat the broth and chicken gently on the stove, add freshly cooked noodles, and top with fresh herbs and garnishes to keep the flavors vibrant.

Desserts to Finish

• Slow Cooker Swedish Meatballs – Just kidding, but these savory bites are great for another meal!
• Crock Pot Honey Sriracha Chicken – Not a dessert, but a sweet and spicy companion dish for your meal planning.
• Garlic Herb Chicken Orzo One Pan – Again, not dessert, but a delightful, easy dinner option to balance your week.
• For a sweet finish, opt for light, refreshing fruit sorbets or tropical fruit salad to complement the bold pho flavors.

Wrap-Up

This Crockpot Chicken Pho-Style Noodle Soup is the ultimate comfort food that doesn’t require hours of active cooking. The slow cooker does all the heavy lifting, melding the spices, broth, and chicken into a harmonious bowl that feels restaurant-worthy but comes together effortlessly at home. Whether you’re a pho fanatic or just discovering this delightful noodle soup, this recipe will quickly become a go-to for cozy nights. The fresh herbs and lime juice brighten each bite, while the tender chicken and fragrant broth keep you coming back for more. Pair it with other easy crowd-pleasers you love and savor the warmth and satisfaction of a homemade meal made simple.

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