SLOW COOKER CHICKEN PHO
Chicken broth is slowly steeped with cinnamon, cloves, ginger and other Asian pantry staples then poured over rice noodles and topped with shredded chicken.
Provided by Liz DellaCroce
Categories Soup
Time 4h10m
Number Of Ingredients 14
Steps:
- Place the first 11 ingredients in a slow cooker (chicken broth through pepper) and heat on High for 4 hours or Low for 8 hours.
- Using a fine mesh strainer, pour cooked chicken broth over a large soup pot to remove the lemon peel, cinnamon stick and other spices from the broth; discard remnants.
- To serve, divide noodles evenly between four bowls and top with 3 ounces of cooked chicken in each bowl. Ladle two cups warm chicken broth over each bowl and serve with optional toppings.
Nutrition Facts : Calories 422 kcal, Carbohydrate 56.9 g, Protein 31.4 g, Fat 6.7 g, SaturatedFat 1.5 g, Cholesterol 67 mg, Sodium 1706 mg, Fiber 1 g, Sugar 1.4 g, UnsaturatedFat 5.2 g, ServingSize 1 serving
SIMPLE CROCK POT CHICKEN PHO RECIPE
What a delicious Asian Style noodle soup ???? Mmmmm.... can't wait!
Provided by Slow Cooker Society
Categories Main
Time 6h10m
Yield 4 serves
Number Of Ingredients 14
Steps:
- Toss the chicken stock with brown sugar, fish sauce, cinnamon, star anise, ginger, and cloves. Place the chicken breast flesh in the slow cooker and cover with stock. Cook the chicken and stock in the crockpot on low for 6 to 7 hours.
- Remove the chicken breasts from the crockpot and place them on a plate. Take the whole spices out of the soup. Add the bok choy to the stock and simmer for another 30 minutes on high in the crockpot.
- Shred chicken, slice jalapeos, and prepare sprouts, basil, and lime for garnishing while the bok choy cooks.
- About 20 minutes before the bok choy is done, return the rice noodles and shredded chicken to the broth to complete cooking for the last 10 minutes.
- Toss bean sprouts, jalapeos, basil, and lime to taste into big cups of soup.
- If desired, top with sriracha, chili paste, and/or hoisin sauce.
- (optionally add soft boiled eggs at the very end, if you like them)
Nutrition Facts : Nutrition InformationServing size 4 serves
EATING WELL CHICKEN PHO-CROCK POT
Make and share this Eating Well Chicken Pho-Crock Pot recipe from Food.com.
Provided by ms. muffet
Categories Asian
Time 5h
Yield 2 cups, 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken breasts, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).
- 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.
- Remove the chicken from the bone and shred 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.
- TIPS & NOTES.
- To prep ahead: Combine seasonings with broth; prep chicken; cover and refrigerate separately for up to 1 day. | Equipment: 5- to 6-quart slow cooker.
- Tip: Add star anise, named for its star-shaped pods, to Asian-inspired dishes to lend distinctive licorice-like flavor. Look for it with other bulk spices in natural-foods stores, in Asian markets or online at penzeys.com.
- For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Nutrition Facts : Calories 299.8, Fat 7.4, SaturatedFat 2.1, Cholesterol 30.9, Sodium 707.6, Carbohydrate 40.7, Fiber 3.6, Sugar 8.1, Protein 20.9
SLOW-COOKER PHO
Make and share this Slow-Cooker Pho recipe from Food.com.
Provided by Food.com
Categories Vietnamese
Time 9h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat broiler.
- Place onion, garlic, ginger, and serrano chiles on a small baking sheet and broil, rotating until charred, about 8 minutes. Remove from broiler and add cinnamon, star anise, coriander, cloves, peppercorns, fennel, and cardamom. Return to broiler until spices are toasted and aromatic, about 30 seconds to a minute more. Transfer to crock pot, along with beef shanks and chicken stock. Add salt or fish sauce, and enough water to cover shanks by ½-inch, about 8 cups.
- Place lid on crock pot and let cook, at least 8 hours and up to 12 for an even fuller flavor, until meat is falling off the bone.
- Remove beef from crockpot. With a spider or mesh strainer, remove all aromatics from the pot. With a large spoon, skim fat. When beef is cool enough to handle, shred into bite-sized pieces and return to broth. For best results, chill broth and skim fat; reheat before serving. Alternatively, skim fat while soup is warm with a large spoon. Season to taste with salt or fish sauce.
- Divide broth and meat among serving bowls and top with noodles, bean sprouts, lime wedges, herbs, scallions, and chiles. Serve.
Nutrition Facts : Calories 370.2, Fat 2.8, SaturatedFat 0.8, Sodium 1014.4, Carbohydrate 76.4, Fiber 3.4, Sugar 2.9, Protein 10.9
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