Slow cooker chicken pho


5 cups low-sodium chicken broth
1 tablespoon packed light brown sugar
1 1/2 tablespoon fish sauce
6 whole dried star anise pieces (or 1/2 teaspoon Chinese 5-spice powder)
4 whole cloves
1-inch piece of fresh ginger, peeled and sliced
1 cinnamon stick
1 large bone-in, skinless chicken breast (about 1 1/4 pounds)
4 cups sliced bok choy (leaves and stalks)
3 ounces (dry) wide rice noodles (fettucine-width, not thin)
canned bean sprouts (for garnish)
fresh basil, thinly sliced (for garnish)
cilantro leaves (for garnish)
lime wedges (for garnish)
garlic chile sauce or Sriracha (for garnish)

Whisk the broth, sugar, fish sauce, anise (or powder), cloves, ginger and cinnamon in the crock of a slow cooker. Add the chicken, meat side down (add a little extra broth of water if the chicken isn’t quite covered). Cover and cook on LOW for 6-7 hours.

Using tongs, remove the chicken from the crock and set it aside. Add the noodles and bok choy to the crock, re-cover and cook on HIGH for 30 minutes. Meanwhile, shred the chicken, removing any small bones. When the noodles finish cooking, return the chicken to the crock and stir. Serve in bowls and top with bean sprouts, basil, cilantro, a squeeze of lime juice and some hot sauce.

Slow cooker chicken pho

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