Floating Olive Branch
Jalapeño & Lime Slow Cooker Chicken Pho


2 yellow onions, peeled and halved 

2 knobs ginger, halved 

2 tablespoon Jalapeño Infused Olive Oil, plus extra for drizzling 

2 tablespoon Persian Lime Infused Olive Oil, plus extra for drizzling  

1 small raw whole chicken 

1 tablespoon Fleur de Sel 

1 tablespoon granulated sugar 

2 star anise 

2 cloves 

1/2 cinnamon stick 

1 teaspoon coriander seeds 

1/4 cup fish sauce 

8.8 ounces dry thin rice noodles, cooked according to the instructions on the package 

1 cup bean sprouts 

4 hearty sprigs fresh basil 

4 hearty sprigs fresh cilantro 

1 lime, quartered 

1 fresh jalapeño, sliced  

1/2 cup yellow onion, peeled and thinly sliced 

Chili garlic sauce and hoisin sauce 



Preheat oven to 450°F and line a medium baking sheet with aluminum foil. Place the halved onion and ginger on the prepared baking sheet and drizzle with Jalapeño Infused Olive Oil and Lime Infused Olive Oil. Place the baking sheet in the oven and roast for 15 minutes or until the onions and ginger are lightly charred.

Place the whole chicken in a slow cooker pot and cover with water. Add the roasted ginger, roasted onion, salt, sugar, star anise, cloves, cinnamon, and coriander to the pot. Cover the slow cooker and program it to slow cook, on normal temperature (for an Instant Pot) or low (for a crock pot), for 4-6 hours or until the chicken is cooked through and tender. Carefully remove the chicken from the pot (keeping the broth in the pot), place it on a cutting board, and remove the meat from the bones. Return the bones to the pot, cover them, and continue to slow-cook for 2 more hours. Set the chicken meat aside to cool at room temperature. Once cooled, slice into bite-sized pieces before wrapping and refrigerating.
Once the broth is ready, strain and discard the bones, veggies, etc. Return the broth to the slow cooker pot and adjust the setting to ‘keep warm.’ Add the fish sauce to the broth and stir to combine. Add the chicken to the pot and allow it to steep for 3-4 minutes until reheated. Divide chicken and noodles between bowls and top with broth. Serve with bean sprouts, fresh herbs, lime wedges, jalapeño slices, onion slices, chili garlic sauce, and hoisin sauce on the side for pho bowl customization. Drizzle bowls with extra Jalapeño and Lime infused oils.