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Slow-cooker Rotisserie Chicken Pho Ga, side view of a bowl loaded up with herbs, jalapenos, scallions, and sriracha. #vietnamesefood #phoga #pho #phonoodlesoup #vietnamesechickennoodlesoup @FlippedOutFood

Slow-Cooker Rotisserie Chicken Pho Ga

Slow-Cooker Rotisserie Chicken Pho Ga makes the most of your rotisserie chicken, whether store-bought or homemade. The stock becomes more rich the longer it simmers: I've even gone as long as 48 hours! (Just make sure to check that your slow-cooker will stay on that long!)
Course Entree
Cuisine Asian
Keyword slow-cooker pho, slow-cooker pho ga, slow-cooker rotisserie chicken pho
Prep Time 20 minutes
Cook Time 8 hours 40 minutes
Total Time 9 hours
Servings 4 –6



  • 1 rotisserie chicken carcass (with juice from the container)
  • 1/4 cup dried shiitake mushrooms (optional)
  • 2 lemongrass stalks minced (tender inner portion only)
  • 2 tbsp ginger root peeled and cut into slices
  • 5 star anise seeds
  • 1 tbsp allspice berries
  • 1 onion halved
  • 3 garlic cloves
  • 2 cups chicken broth (or substitute a bouillon cube)
  • 1 kaffir leaf (a.k.a. lime leaf; optional)


  • 6 cups chicken broth (strained and degreased, from above)
  • 1/2 large onion sliced into thin quarter rings
  • 3 tbsp cilantro stems (chopped; optional)
  • 2 cups cooked rotisserie chicken
  • 16 oz pho rice noodles (I like medium-sized noodles)

FOR THE NUOC CHAM (optional; see Recipe Note #1)

  • 1/4 cup fish sauce
  • 4 tbsp fresh lime juice
  • 1/2 cup water
  • 1/2 tbsp chili-garlic sauce
  • 2 garlic cloves finely minced
  • 1 tbsp sugar


  • 1 cup cilantro chopped
  • 1 cup Thai basil leaves (leave whole; tear over soup when ready to eat)
  • 1 cup scallions sliced
  • 2 limes cut into wedges
  • 1 jalapeno thinly sliced (seeded if you want less heat)
  • nuoc cham (see Recipe Note #1)
  • sriracha



  • Place chicken carcass into slow-cooker with remaining chicken broth ingredients. Carefully fill rotisserie chicken container with warm water and pour into slow-cooker. Repeat enough times to completely cover the carcass. Set slow-cooker on low for a minimum of 8 hours and up to 24.
  • Fish out chicken bones and any large solids with a skimmer; discard. Strain the broth through a fine-mesh strainer. Degrease the broth (see Recipe Note #1). Refrigerate, or proceed to the next step. 


  • Heat the degreased chicken broth in a stockpot with the sliced onions and cilantro stems. Simmer for 30 minutes. 
  • Meanwhile, prepare the garnishes and bring the water for the pho noodles to a boil. Cook the noodles according to package instructions. Drain. 
  • Mix the ingredients for the nuoc cham in a jar. Shake to combine.
  • 5–8 minutes before serving, add the cooked chicken to the simmering broth to heat through. Serve soup with noodles and garnishes to taste.


  1. If you hate the very idea of fish sauce, skip it and squeeze lime over the soup. Add a splash of tamari for more umami and salt.
  2. To degrease the broth, you can either run it through a fat separator or cool the broth, and then refrigerate overnight. The next day, you can scrape or skim the fat from the top of the broth. 
  3. Freeze any leftover broth in air-tight freezer containers for up to 3 months. (Be sure to leave about an inch of space between the surface of the broth and the lid.)