CROCK POT CHICKEN PHO

CROCK POT CHICKEN PHO image

Yield 6 Servings

Number Of Ingredients 16

8 cups low-sodium chicken broth (two 32-ounce boxes)
2 tablespoons light brown sugar
2 tablespoons fish sauce
10 whole star anise (sub 4 tsp Chinese five spice)
6 whole cloves (sub 1 tsp ground clove)
1 2-inch piece fresh ginger, peeled and thinly sliced (1 tsp ginger)
1 cinnamon stick
3 boneless chicken breasts
6 ounces rice noodles ( I used thin but I believe traditional is wide)
6 cups chopped bok choy
Mung bean sprouts (optional)
Fresh basil leaves (optional)
Fresh mint leaves (optional)
Fresh cilantro leaves (optional)
Thai chile or serrano, thinly sliced (optional)
Lime wedges (optional)

Steps:

- Add chicken to bottom of crockpot (You can cook chicken before, but I put it in uncooked) - Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker. - Cover and cook on High for 4 hours (or on Low for 8 hours). (I did low FYI) Transfer the chicken to a cutting board. Remove spices and discard. Add noodles and bok choy to the slow cooker. Cover and cook on High for 30 minutes. Shred the chicken with two forks. When the noodles are tender, stir in the shredded chicken. Serve bowls of soup with bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side so everyone can add their own toppings.