Heat a dry skillet over medium heat and toast star anise and cinnamon sticks for 3-5 minutes, shaking the pan occasionally, until fragrant and slightly darkened. Remove and set aside.
5 whole star anise, 2 sticks cinnamon sticks
Place onion halves cut-side up and whole ginger on a foil-lined baking sheet. Broil for 5 minutes per side until deeply charred and blackened in spots. Let cool, then peel ginger.
1 onion, 4 inch ginger
Add chicken thighs, toasted spices, charred onion and peeled ginger, garlic cloves, and chicken broth to the slow cooker. Set to low and cook for 6 to 8 hours until chicken is tender and shreds easily.
2 lbs chicken thighs, 5 whole star anise, 2 sticks cinnamon sticks, 1 onion, 4 inch ginger, 4 cloves garlic, 8 cups chicken broth
Remove chicken and shred the meat, discarding bones and skin. Strain broth through cheesecloth or fine-mesh strainer into a clean pot. Stir in fish sauce, taste, and adjust seasoning with more fish sauce or salt if needed.
2 lbs chicken thighs, 3 tablespoons fish sauce
Soak rice noodles in warm water for 20-30 minutes until pliable, then drain. Divide noodles among bowls, top with shredded chicken, ladle hot broth over, and serve with fresh cilantro, Thai basil, bean sprouts, lime wedges, and sliced jalapeños.
14 oz rice noodles, cilantro, Thai basil, bean sprouts, lime wedges, jalapeños
