Try this Slow Cooker Chicken Pho recipe, or contribute your own.
Suggest a better descriptionPREPARATION
To the slow cooker, add the chicken, onion, ginger, coriander seeds, cloves, star anise, sugar, fish sauce, and cilantro stems. Fill with water to the max level of your slow cooker. Turn slow cooker to high for 4-6 hours or low for 8-10 hours. Remove all chicken and cilantro stems, strain broth through cheesecloth. Taste and adjust with additional fish sauce and sugar if needed.
Soak rice noodles in cool water for 5 minutes. Drain. In the meantime, bring a big pot of water to a boil and then turn to low. Add the chicken slices and let cook for 1-3 minutes or until cooked through--timing depends on how thin slices are. Remove the chicken slices. Next, add the rice noodles to the water and cook for 1 minute. Remove noodles and divide amongst 4 serving bowls.
Fill each bowl with chicken slices, bean sprouts, cilantro leaves, red onions and broth. Have the lime, Sriracha and hoisin at table as condiments.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (12415g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 26235 | ||
Calories from Fat: 15180 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1686.7g | 2249 % | |
Saturated Fat 480.8g | 2404 % | |
Monounsaturated Fat 692.4g | ||
Polyunsanturated Fat 367.2g | ||
Cholesterol 8599.2mg | 2646 % | |
Sodium 15075.6mg | 520 % | |
Potassium 24195.6mg | 637 % | |
Total Carbohydrate 524.1g | 154 % | |
Dietary Fiber 47.1g | 188 % | |
Sugars, other 477g | ||
Protein 2123.2g | 3033 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26235
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