Easy Slow Cooker Pho Recipe
If you are new to Vietnamese food, you might not know about Pho (pronounced “fuh”). But you should, because it’s so delicious and nutritious too. We Vietnamese were making bone broth before it was cool! Check out this Americanized recipe (adapted from Wellness Mama) for Slow Cooker Chicken Pho!
Option: Use zoodles to make this dish grain and gluten free.
- 1 TBSP coriander seeds
- 3 whole cloves
- 1-inch piece fresh ginger, peeled, thickly sliced, and bruised
- 1 large yellow onion, halved and thickly sliced
- 6 cups water
- 4 lb whole chicken
- 1 small apple, peeled, cored, and diced
- ½ cup cilantro, coarsely chopped
- 1 tsp salt
- 1 TBSP fish sauce
- 4 medium zucchini, spiralized or 14 ounces rice noodles
- 2 green onions, green parts only thinly sliced
- ¼ cup cilantro, coarsely chopped
- zoodles or cooked rice noodles
- Thai basil leaves
- lime wedges
- Sauté spices for 3 minutes in a skillet on the stove with a tablespoon of coconut oil.
- Add ginger and yellow onion and sauté for an additional 4 minutes or until the onion is translucent.
- Add 1 cup of water to the skillet to deglaze it, stir, and carefully pour the contents into the slow cooker.
- Add the remaining 5 cups of water, chicken, apple, chopped cilantro, salt, and fish sauce to the slow cooker.
- Cover, and cook on low for 8 hours for best results or 4 hours on high.
- Remove chicken and set aside to cool.
- Strain the broth and skim fat off the top.
- Once chicken has cooled, remove from bone and shred.
- Divide chicken between 4 bowls, or 6 for smaller servings or for kids.
- Add zoodles or cooked rice noodles evenly among bowls.
- Fill each bowl with broth and top with green onion, cilantro, and any desired additional garnishes.