This easy slow cooker chicken pho (phở gà) recipe delivers a fragrant, restaurant-style broth with tender shredded chicken and slurpable rice noodles. Set it, forget it, and ladle up a cozy Vietnamese noodle soup at home!
Slow cooker meals are perfect for those long, hard days when you just want to walk through the door to the welcoming aromas of warm, nourishing soup. And this slow cooker chicken pho recipe is totally soothing and satisfying.
My version of homemade pho is super simple and totally do-able. You char a few aromatics, toss everything in the pot, and let the slow cooker do its magic while you go about your day.
Hours later, you have a deep, golden broth that tastes like it simmered on a restaurant stove all day. Beginners can nail it. Seasoned cooks will love how little effort it takes.
This is a recipe that I’ve got on repeat, especially during the crisp fall and winter months. I hope you love it, too!
Table of Contents
All about Pho
Pho began in northern Vietnam in the early 1900s, likely in and around Hanoi. The first versions were beef. Rice noodles, a clear spiced broth, and a pile of fresh herbs made it an instant street food favorite.
Chicken pho, called phở gà, came along a bit later. Beef was harder to get in Hanoi in the 1930s and 1940s, so cooks turned to chicken. It was an instant hit. The broth for chicken pho is more delicate, with a gentle sweetness that beef versions don’t have.
In the 1970s, pho started making its way to restaurants around the world. Today you’ll find it everywhere from Hanoi sidewalks to neighborhood noodle shops in your own city. And now, in your own kitchen!
5 reasons to love this recipe
- It’s hands-off. A few minutes of prep, then your slow cooker does the heavy lifting.
- The broth is spectacular. Toasty spices, sweet charred onion, and bright ginger make every spoonful taste layered and rich.
- It’s lighter than you’d expect. Chicken pho is comforting without feeling heavy, so it works any night of the week.
- Everyone builds their own bowl. Set out the herbs, lime, chiles, and sauces, and let the whole table customize.
- It makes great leftovers. The broth keeps beautifully, and the flavor deepens overnight.
Ingredient notes
Here are some notes about the ingredients you’ll need to make slow cooker chicken pho:
- Chicken – boneless, skinless chicken breasts give this pho its protein boost.
- Onions & fresh ginger – these add smoky sweetness and warmth.
- Spices – star anise, 1 cinnamon stick, 4 whole cloves, and coriander seeds give pho its signature aroma.
- Chicken broth or stock plus water – This is your flavor base, and low sodium stock or broth lets you control the seasoning.
- Fish sauce and brown sugar – Fish sauce adds savory depth and sugar balances it.
For the bowls
- Flat rice noodles (bánh phở) – These are the silky noodles that make pho, pho. Thin rice vermicelli works too.
- Optional toppings – cilantro, sliced jalapeño, bean sprouts, Thai basil, scallions, lime wedges, hoisin, and sriracha. They add crunch and brightness. Regular basil or mint can replace Thai basil.
Step-by-step instructions
You’ll find full measurements and detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos and a quick overview of how to make this recipe.
- Saute the aromatics. Add the onions and ginger to a pan with olive oil and saute.
- Toast the spices. Add the star anise, cinnamon, cloves, and coriander seeds to the skillet.
- Load the slow cooker. Add the chicken, onions and ginger, spices, broth, water, fish sauce, and brown sugar.
- Cook low and slow. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken should fall off the bone.
- Shred the chicken. Lift the chicken out and let it cool slightly. Shred the meat with two forks.
- Strain and season. Strain the broth through a fine-mesh sieve. Discard the spices and return some of the onions and ginger to the broth if you wish. Return the remaining liquid broth to the slow cooker.
- Return the chicken to the slow cooker.
- Build your bowls. Add the noodles to the broth. stir, then ladle the broth with chicken and noodles into bowls.
- Finish with toppings. Pile on any additional toppings you wish. Squeeze in some lime.
Marlynn’s Tip
Recipe Tip
- Cook the noodles separately. Never simmer them in the slow cooker. They’ll turn mushy and cloud the broth. Cook them just before serving and rinse them to stop the cooking.
Recipe FAQs
Absolutely. Add sliced jalapeño or Thai chiles to your bowl, or stir in a spoonful of sriracha or chili garlic sauce.
Yes. Cook on high pressure for 25 minutes with a natural release. The flavor will be close, though the slow cooker gives you a more mellow, developed broth.
Store the broth, chicken, noodles, and toppings separately in the fridge. Reheat the broth until steaming, then assemble fresh bowls.
Serving suggestions
This slow cooker pho shines on a chilly weeknight, but it’s also great for casual entertaining.
Round out the meal with Vietnamese salad rolls, crispy egg rolls, and a crunchy cucumber salad.
🍷 🥂 Wine pairings
- Dry Riesling. Its crisp acidity and hint of stone fruit play beautifully with the ginger and spice.
- Grüner Veltliner. Peppery, zesty, and herbaceous, it mirrors the fresh basil and cilantro.
- Sparkling rosé. The bubbles cut through the richness of the broth, and the berry notes add a fun, festive touch.
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Slow Cooker Pho
Equipment
Ingredients
- 12 ounces pho noodles
- 1 small onion, sliced
- 1 Tablespoon canola oil or other neutral oil
- 1 3-inch piece of fresh ginger, peeled and sliced
- 4 whole cloves
- 1 small cinnamon stick
- 1 whole star anise
- 2 teaspoons coriander seeds
- 2 pounds chicken breast
- 8 cups chicken stock
- 2 Tablespoons light brown sugar
- ¼ cup fish sauce
- 2 Tablespoons fresh lime juice
- optional garnishes: sliced jalapeno, fresh mint, basil, and/or cilantro leaves
Instructions
- Cook noodles according to package directions.
- In a large skillet, heat the oil over medium-high heat. Add the onion and ginger and saute about 4-5 minutes, just until the onions are soft and fragrant.
- Add cloves, cinnamon stick, star anise, coriander seeds and sauté all together for 1 minute. Remove from heat.
- In the pot of a slow cooker, add the chicken, chicken stock, fish sauce, brown sugar, and the sautéed ingredients from the skillet. Cover, and cook on high for 4-6 hours or low for 7-8 hours.
- The pho is done when a thermometer inserted into a chicken breast reads 165°F. Carefully remove chicken breasts and place in a bowl. Shred the chicken with two forks.
- Remove the cinnamon stick and star anise from the pho liquid and discard both. Strain out the remaining broth into a large bowl. Discard the solids (keep a few onions in the broth if you prefer).
- Return the liquid to the slow cooker. Add the shredded chicken. Add the cooked noodles. Pour in the lime juice. Stir together, then serve garnished with your choice of sliced jalapeno or fresh mint, basil, or cilantro leaves. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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