Lazy Slow Cooker Chicken Pho
Easy slow cooker Chicken pho is made of warm golden chicken broth, rice noodles and bean sprouts
Servings: 6
Calories: 148kcal
Equipment
- 6 qt or larger slow cooker
Ingredients
- 8 cups chicken or bone broth
- 2 boneless, skinless chicken breasts
- ½ cup chopped onion
- 1 oz dried shiitake mushroom
- 1 tablespoon mined garlic
- 1½ tablespoon fish sauce
- 3 oz rice sticks or thin rice noodles
- 1 teaspoon dried Thai basil
- 8 oz bean sprouts
- salt and pepper to taste if needed
- chopped scallions
- lime wedge
Instructions
- I always use a slow cooker liner first to save on clean up
- Put broth and chicken breasts into pot
- Add onion, shiitake mushrooms, fish sauce, garlic and basil
- Stir to submerge mushrooms
- Cook on low for 7 - 8 hours
- Remove chicken from pot, shred and return to pot
- If your mushrooms are overpowering the soup (as mine were) you can remove some at this point. If they are in large pieces, I would suggest cutting them in to smaller pieces.
- Add noodles and bean sprouts for last half hour or so of cooking.
- Top with chopped scallions and a wedge of lime (optional)
Nutrition
Calories: 148kcal | Carbohydrates: 21g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 1589mg | Potassium: 367mg | Fiber: 2g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg
