Ngo gai (culantro) and onion are also commonly used to flavor the broth.
One of the best parts of this dish is how customizable it is.
Add chicken breasts, meat-side down.
Cover and cook on High for 4 hours (or on Low for 8 hours).
Transfer the chicken to a cutting board.
Remove spices and discard.
Add noodles and bok choy to the slow cooker.
Cover and cook on High for 30 minutes.
Remove the chicken from the bone and shred with two forks.
When the noodles are tender, stir in the shredded chicken.
Look for it with other bulk spices in natural-foods stores, in Asian markets or online at penzeys.com.
For easy cleanup, try a slow-cooker liner.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
