Crockpot Pho

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 6 cups Bok choy
  • 6 slices Ginger, fresh
  • 2 Jalapenos
  • 1 Lime
  • 12 oz Radish or bean sprouts

• Canned Goods

  • 8 cups Chicken stock

• Condiments

  • 2 tbsp Fish sauce

• Pasta & Grains

  • 12 oz Rice noodles

• Baking & Spices

  • 2 tbsp Brown sugar, light
  • 1 Cinnamon stick
  • 6 Cloves
  • 6 Star anise

Found on gastronomblog.com

Ingredients

• 8 cups of Chicken Stock
• 2 skinned chicken breasts
• 2 tablespoons of light brown sugar
• 2 tablespoons of fish sauce
• 1 cinnamon stick
• 6 star anise
• 6 cloves
• 6 slices of fresh ginger, peeled
• 12 oz of rice noodles
• 6 cups of bok choy chopped
• 12 oz radish or bean sprouts
• 2 sliced jalapeños
• 1 lime, quartered

Directions

• Add brown sugar, fish sauce, cinnamon, star anise, cloves and ginger to chicken stock.
• Place chicken breasts meat down in crockpot and then pour stock over.
• Cook in crockpot for 8-10 hrs on low, or 5-6 hours on high.
• Remove chicken breasts and set aside.
• Remove spices from broth and throw away.
• Add bok choy and rice noodles to broth, turn crockpot to high and let cook for another 30-40 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 sprouts, jalapeños,and lime juice.
• Dig in!