Sometimes you just need a warm and comforting bowl of gut healing soup. This Slow Cooker Paleo Chicken Pho is nourishing and so easy to make, just a few hours in the slow cooker and you’ll have a steaming bowl of pho to gulp down.
So if you’ve never had pho, pronounced “fuh”, then you’re totally missing out! I wanted to develop a paleo / whole30 / AIP version so everyone can enjoy.
This soup is so flavorful and you can customize it by adding additional toppings like chili oil, jalapeños, thai basil, or mint. I’ve kept this base recipe pretty simple but I promise it’s completely delicious as is.
For the zucchini noodles I like to place them in the soup just before serving this way they stay crisp. If you’d like them softer simply submerge them in the soup for a few minutes before serving.
Slow Cooker Paleo Chicken Pho
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- 8 cups chicken broth
- 1 lb boneless skinless chicken breasts
- 1 small white onion (sliced)
- 1 2-inch knob fresh ginger
- 3 cloves garlic (smashed)
- 1 pod star anise
- dash cinnamon
- 1 teaspoon fish sauce
- 1/2 teaspoon white pepper
- 2 medium zucchini (spiralized)
- Fresh cilantro
- Lime wedges
- Chili oil
- Thai Basil
- Fresh mint
- Bean sprouts (optional, skip for strict paleo)
More TIPS about this paleo recipe in the post above!
- Place all of the ingredients minus the toppings in a slow cooker and cook on low heat 5-6 hours.
- Before serving strain out the solids (ginger, onion, garlic, star anise) and discard. Shred the chicken.
- Divide the soup between 6 bowls and top with zucchini noodles and chosen toppings.
Serving size: 2 cups
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.