Place vegetables in the slow-cooker and stir in five-spice powder, 1 litre of water, and soy sauce.
Cut strings from the chicken and remove all skin from the breast, legs, and wings.
Place chicken breast-side up into the slow-cooker and season with salt and pepper.
Cover and cook on high for 4.5 hours until the chicken is tender and cooked through.
Drain slow-cooker contents into a bowl, strip meat from the carcass, slice it, and cover with foil.
Skim fat from the stock, pour into a saucepan with fish sauce, and bring to a gentle simmer.
Boil noodles in a separate pan until tender, then drain well.
Divide noodles into bowls, top with chicken and vegetables, add hot stock, and garnish with chilli and lime.