Chicken and Mushroom Pho

Want to know how to make pho without the fuss? Use your slow cooker! The handy appliance does nearly all the work to cook this chicken pho to savory, slurpable perfection.

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5.0 by 4 people

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  • Makes: 6 servings
  • Prep: 40 mins
  • Slow Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high)

Chicken and Mushroom Pho

Directions

  1. Remove and reserve shiitake stems. Thinly slice caps; cover and chill until needed.
  2. In a 5- to 6-quart slow cooker combine shiitake stems and the next 11 ingredients (through cloves). Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
  3. Remove chicken from cooker. Strain broth mixture through a fine-mesh sieve lined with cheesecloth; discard solids. Transfer broth to a large saucepan. Bring to boiling. Stir in noodles and shiitake caps; cook 3 to 5 minutes or just until noodles are softened. Meanwhile, remove chicken from bones; discard bones. Coarsely shred chicken using two forks.
  4. Ladle broth and noodle mixture into shallow bowls. Top with piles of chicken. Pass cilantro, slivered onion, carrots, basil, mint, chile peppers, and/or Sriracha sauce. If desired, serve with lime wedges.

From the Test Kitchen

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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Nutrition Facts (Chicken and Mushroom Pho)

  • Per serving:
  • 248 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 85 mg chol. ,
  • 943 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 23 g pro.
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4 Ratings

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