Simple Crock Pot Chicken Pho Food

SLOW COOKER CHICKEN PHO

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.

CROCK POT CHICKEN PHO

Steps:

• Heat a small pan on medium heat and add cinnamon stick, cloves, coriander, star anise, and cloves. Toast, stirring oftne, for about 2 minutes or until fragrant.
• Salt chicken breasts and add to a crock pot. Add chicken stock, fish sauce, and sliced ginger. Add brown sugar and give a little stir so it dissolves. Add toasted spices.
• Set to slow cook on low for 6-8 hrs on or on high for 3-4 hrs.
• Remove chicken from crock pot and shred. While chicken is removed, use a sieve to remove ginger and whole spices.
• Return shredded chicken to crock pot and add chopped bok choy. Turn crock pot to high, cover, and let cook for another 15 minutes.
• While bok choy cooks, prep your accompaniments by slicing jalapeños, lime wedges, and add basil and sprouts to a plate. Gather hoisin, sriracha, and chili garlic sauce.
• After the bok choy has cooked for 15 minutes, open lid and add dried rice noodles. Let cook submerged in the broth for 5-6 minutes, or whatever the cooking time on the package.
• Ladle pho into large bowls. Top with your choice of bean sprouts, jalapeños, basil. Top with sriracha, chili paste, and/or hoisin to taste and finish with a squeeze of fresh lime juice.
• Enjoy!!

EATING WELL CHICKEN PHO-CROCK POT

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.

SIMPLE CROCK POT CHICKEN

Steps:

• Place chicken breasts(you may remove bones if you like) in crock pot. Pour in chicken broth. If it doesn't cover the chicken, you may add a little bit of water. Cook on low 8 hours, or high 4-5 hours. Check for tenderness. When it fall off the bone when pulled with a fork, remove from crock pot. Remove bones.
• In a saucepan, pour 2 cups of broth from crock pot. Add 2 packages gravy mix and stir until it thickens, about 2 minutes. If you like you can make gravy from scratch, using the crock pot broth.
• Serve gravy over chicken. I always serve this with mashed potatoes, but noodles would be good too. You may season to taste at this point, but the gravy mix and the chicken broth are pretty salty, so taste first. Enjoy!
• Note:.
• I served this to my husband, only using 1 cup broth and 1 gravy package. I refrigerated the rest of the chicken and broth, making it again the next day with the other gravy package.

SLOW-COOKER PHO

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.