Crock Pot Chicken Pho
8 cups of Chicken Stock
2 on the bone, skinned chicken breasts
2 tablespoons of light brown sugar
2 tablespoons of fish sauce
1 cinnamon stick
10 star anise
1 2-inch piece fresh ginger, peeled and thinly sliced
6 oz of rice noodles
4-6 cups of bok choy chopped
12 oz bean sprouts
1 cup of fresh basil leaves
2 sliced jalapeños
1 lime, quartered
Add brown sugar, fish sauce, cinnamon, star anise, ginger, and cloves to chicken stock. Place chicken breasts meat down in crockpot and then pour stock over. Let cook in crockpot for 8-10 hrs on low.
Remove chicken breasts from crockpot and set aside. Remove spices from broth. Add bok choy and rice noodles to broth, turn crockpot to high and let cook for another 30 minutes.
While noodles and bok choy cooks, shred chicken and slice jalapeños.
Just before noodles and bok choy are done, add shredded chicken back to broth.
Ladle into large bowls, add bean sprouts, jalapeños, basil, squeeze lime, and top with sriracha, chili paste, and/or hoisen to taste.