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Slow Cooker Chicken Pho Soup

Easy slow cooker chicken pho soup that is full of spices and vegetables. It's a fun twist on chicken noodle soup that you don't want to miss.
Course: Soup
Cuisine: Asian
Keyword: carrots, chicken, jalapeno, limes, pho, slow cooker, soft boiled egg, star anise
Author: Tara Moore


  • 1 whole chicken
  • 4 c water
  • 1 piece of ginger 1/4 cup
  • 1 sweet yellow onion
  • 1 shallot entire bulb
  • 2 star anise
  • 1/2 tsp corriander
  • 1/2 tsp salt
  • 1 tbsp + 1tsp fish sauce
  • vermicelli noodles
  • 2 carrots peeled and julienned
  • 1 jalapeno sliced
  • eggs soft boiled (see post for soft boiled egg tips)
  • cilantro chopped
  • lime wedges
  • salt to taste


  • Set the slow cooker on high for 5 hours OR low for 8-10 hours (decide which you'll use)
  • Add a cleaned, whole chicken, to the crockpot
  • Char the onion, shallot and ginger either under a broiler or carefully over the flame of a gas stovetop, cool and peel the charred skins off
  • Chop these up and toss them in to the slower cooker along with the water, star anise, coriander, salt and fish sauce
  • Turn the slow cooker off once the time is up and using tongs transfer the chicken to a cutting board (make sure there isn't any liquid in the chicken cavity prior to transferring)
  • Pull off all the good meat and shred with two forks, add to a soup pot
  • Use a gravy separator for the broth, discard any fatty liquid and pour the good broth into the pot with the chicken (to remove any extra debris you can restrain through a fine mesh sieve)
  • Keep warm on low heat
  • Cook the vermicelli noodles per package instruction
  • Grab a bowl and add the chicken and broth, noodles, carrots, cilantro, jalapeƱo and soft boiled eggs
  • Garnish with limes