Chicken Pho in a Slow Cooker
  • 2 - 32 oz boxes (8 cups) low sodium chicken broth
  • 3 tbs light brown sugar
  • 4 tbs Gluten Free Soy Sauce or Tamari
  • 10 whole cloves
  • 6 - 10 whole star anise
  • 1 - 2 inch piece of fresh ginger, peeled and thinly sliced
  • 1 cinnamon stick
  • 4 boneless chicken breasts, about 2 pounds (You can also use bone-in breasts with skin removed)
  • 6 oz or 8 oz rice noodles (either amount and wide or thin is fine)
  • 6 c chopped bok choy
  • Garnish
  • 2 c fresh basil, leaves
  • 1 c fresh mint leaves
  • 1 c fresh cilantro leaves (sometimes called coriander)
  • 1 fresh serrano or Thai chili, thinly sliced
  • 1 lime, cut into wedges
  1. Add broth, brown sugar, soy sauce, star anise, cloves, ginger and cinnamon stick in slow cooker and stir.
  2. Place chicken breasts in mixture (meat side down if using bone-in).
  3. Cover and cook on low for 8 hours or high for 4 hours.
  4. Remove chicken and spices at end of initial cooking time, reserving the chicken to shred and tossing the spices.
  5. Add rice noodles and bok choy and cook on high for 30 minutes.
  6. Shred chicken using forks and stir in once noodles are tender.
  7. Cook 5 minutes to warm chicken.
  8. Serve in bowls with basil, mint, cilantro, serrano chili and lime allowing everyone to choose their own toppings.
Recipe by Alicia Wood Lifestyle at