#chickenpho

A keto-friendly version of the classic Vietnamese pho soup, made with chicken and infused with aromatic spices. This slow cooker recipe ensures rich flavors and tender chicken with minimal effort.

Ingredients: 1 lb chicken breasts, sliced thinly. 8 cups chicken broth. 4 cloves garlic, minced. 1 onion, sliced. 2-inch piece ginger, sliced. 2 cinnamon sticks. 4 star anise. 1 tablespoon fish sauce. 1 tablespoon soy sauce or tamari. 1 tablespoon erythritol or preferred keto sweetener. 4-5 baby bok choy, halved. 1 cup sliced mushrooms. Salt and pepper to taste. Fresh cilantro, Thai basil, lime wedges, and sliced jalapenos for serving. Shirataki noodles or zucchini noodles optional.

Instructions: Put ginger, cinnamon sticks, star anise, fish sauce, soy sauce, erythritol, salt, and pepper in the slow cooker along with chicken breasts. Put chicken broth on top of the things in the slow cooker. Set the timer to low and leave it on for 6 to 8 hours. After the chicken is done cooking, take the breasts out and shred them with forks. Put the chicken shreds back into the slow cooker. Bok choy and mushrooms should be put in the slow cooker. Add another 30 minutes of cooking time on low. If you want to use them, make shirataki noodles or zucchini noodles the way the package says to. Serve the pho hot with fresh cilantro, Thai basil, lime wedges, sliced jalapenos, and shirataki noodles or zucchini noodles, if you want.

Prep Time: 20 minutes

Cook Time: 360 minutes

This Crockpot Chicken Pho is a simple and warming meal that's great for a warm weeknight. The fragrant spices and soft chicken give it a lot of flavor, and it's served over rice noodles with fresh toppings.

Ingredients: 1 lb boneless, skinless chicken thighs. 6 cups chicken broth. 1 onion, thinly sliced. 3 cloves garlic, minced. 1-inch piece ginger, sliced. 2 star anise. 2 cinnamon sticks. 3 tablespoons fish sauce. 2 tablespoons soy sauce. 8 ounces rice noodles. 1 cup bean sprouts. 1 jalapeno, thinly sliced. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: In a crockpot, combine chicken broth, onion, garlic, ginger, star anise, cinnamon sticks, fish sauce, and soy sauce. Add chicken thighs to the crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender. Remove the chicken from the crockpot and shred it using two forks. Meanwhile, cook rice noodles according to package instructions. Return shredded chicken to the crockpot. To serve, divide cooked noodles among serving bowls. Ladle the chicken and broth over the noodles. Top with bean sprouts, jalapeno slices, and cilantro. Serve with lime wedges for squeezing. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes