-8 cups (64 oz) low sodium chicken broth)
-1 yellow onion, halved and sliced
-3 tbsp Asian fish sauce
-2 cinnamon sticks
-4 anise pods
-2 inch piece fresh ginger, peeled and thinly sliced
-1 tsp five-spice powder
-1/2 tsp ground coriander
-2 tsp sugar or honey
-kosher salt to taste
-2 1/2 lbs bone-in chicken thighs skinned (6 large or more if using boneless)
-3/4 lb dried rice noodles, about 1/8 inch wide
-Mung bean sprouts, thinly sliced jalapenos, lime wedges, fresh basil, sriracha, and hoison sauce recommended for serving

1. In slow cooker, stir together broth, onion, fish sauce, cinnamon, star anise, ginger, five spice powder, coriander, sugar / honey, and 1 tsp salt. Add the chicken, cover and cook on the low setting for 6 hours.

2. Transfer chicken to cutting board, discard bones and fat. Shred with 2 forks and strain broth (or keep stuff in).

3. Return broth and shredded chicken to the slow cooker, over and cook for 30 min.

4. Prepare rice noodles according to packaging; Serve with chickken and broth in individual bows. Use mung bean sprouts, thinly sliced jalapenos, lime wedges, fresh basil, sriracha, and hoison sauce recommended for serving.