Chicken Pho in slow cooker
Cold remedy in a bowl. Add sliced green chili’s for additional heat. Cut them and let your guests decide how much.
Method
- 1
Step 1
Combine the broth, maple syrup,fish sauce, star anise, ginger, red curry paste, chili and cinnamon stick to the slow cooker. Place chicken things meat side down.
- 2
Step 2
Cook for 5 hours on low. Remove the chicken thighs from the slow cooker and shred the meat with 2 forks. Remove the whole spices.
- 3
Step 3
Add small chicken meatballs and eventually additional red curry paste for the heat and cook on high for another 30 minutes to 1 hour. In the meantime chop the mint and basil- separately. Cover and leave ready for serving.
- 4
Step 4
Add the shredded chicken meat, noodles and bok choi for the last 30 minutes on high. When the noodles are ready and tender add to each serving bowl. Top with the bean sprouts, basil, mint and lime wedges.
Good to know
Careful with the type of noodles. The recipe calls for thin rice noodles. Make sure you use, what all of your dinner guests can eat- I buy rice vermicelli noodles to use for things like this, but you can also use thicker noodles or ramen or whichever you prefer. Add chicken meatballs for the last 1 hour for more meat and flavor. I make my own and drop them in the soup slightly under cooked to finish cooking with the soup. Add 5 Shitake or brown mushrooms, if you can eat these for the last 1 hour as well. You can also cook the chicken meatballs separately and just add them the last 30 minute
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