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Slow-cooker chicken pho

Slow-cooker chicken pho


You can throw this vibrant noodle soup together in the morning, ready for a tasty lunch or early dinner. Use the chilli with caution — we like ours with a kick!

  • Feeds 4 Feeds 4
  • Ready in 1 hour 35 minutes

Each serving contains

  • Energy
    1953kj 465kcal
  • Fat
    Med 24%
  • Saturates
    Low 19%
  • Sugar
    Low 7%
  • Salt
    Med 24%

% of adult’s reference intake | Carbohydrates per serving : 48g

Bring Co-op to your front door

Big Bag Option


  • 1 onion, cut into wedges
  • 4cm ginger, bashed
  • 4 garlic cloves, bashed
  • 2 tsp Chinese 5 spice powder seasoning
  • 1 cinnamon stick
  • 6 Co-op British chicken thighs
  • 1.25 litres chicken stock, made with
  • 1 stock cube
  • 1 tbsp Co-op light soy sauce
  • 1 lime, ½ juiced, ½ cut into wedges
  • 250g Co-op egg noodles
  • 2 carrots, shaved into ribbons
  • 1 red chilli, finely sliced
  • ½ x 25g pack coriander, chopped


  1. Put the onion, ginger, garlic, spices and chicken in the slow cooker
  2. Pour over the stock, cover and cook on high for 3 hours, until the chicken is completely tender
  3. Remove the chicken from the slow cooker
  4. Once cool enough to handle, shred the meat, using forks, and discard the skin and bones
  5. Strain the stock into a saucepan and simmer gently
  6. Add a little soy sauce and lime juice, taste, then add more if necessary
  7. Cook the noodles according to the pack instructions, then divide between four serving bowls
  8. Divide the soup between the bowls
  9. Add the carrot and chicken, then sprinkle with the chilli and coriander
  10. Serve with the lime wedges for squeezing over

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