538 kcalCrock Pot Chicken Pho
510 min serves 4
Dairy-Free
43gprotein70gcarbs10gfat
Ingredients
- •8 cups chicken stock
- •2 chicken breasts
- •2 tablespoons brown sugar
- •2 tablespoons fish sauce
- •1 cinnamon stick
- •10 star anise
- •1 piece ginger
- •6 cloves
- •6 oz rice noodles
- •4 cups bok choy
- •12 oz bean sprouts
- •1 cup basil leaves
- •2 jalapeños
- •1 lime
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Method
From foodista.com — read the original
- Add brown sugar, fish sauce, cinnamon, star anise, ginger, and cloves to chicken stock.
- Place chicken breasts meat down in crockpot and then pour stock over.
- Let cook in crockpot for 8-10 hrs on low.
- Remove chicken breasts from crockpot and set aside.
- Remove spices from broth.
- Add bok choy and rice noodles to broth, turn crockpot to high and let cook for another 30 minutes. While noodles and bok choy cooks, shred chicken and slice jalapeos.
- Just before noodles and bok choy are done, add shredded chicken back to broth.
- Ladle into large bowls, add bean sprouts, jalapeos, basil, squeeze lime, and top with sriracha, chili paste, and/or hoisen to taste.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com