Pour the broth and water into the bowl of your slow cooker. Add the chicken breasts to the pot.

Add the spice packet, mushrooms, fish sauce, garlic, and basil. Stir gently to combine, and make sure the mushrooms are as submerged as possible.

Cover and cook on low for 7-8 hours.

Add the noodles & bean sprouts to the liquid, pressing down to submerge, for the last 45 minutes of cook time.

Using tongs remove the chicken from the pot, and shred or chop up- return to the pot.

Ladle into bowls and serve with cilantro leaves, green onion, and lime wedges for garnishes.