If you’ve ever wished for a soul-soothing bowl of ramen that practically makes itself while you relax, then you’re going to fall head over heels for this Crockpot Chicken Ramen Recipe. It unites tender, shredded chicken with a rich, aromatic broth infused with garlic, ginger, and miso, all simmered gently in your slow cooker. The fresh vegetables and ramen noodles soak up those deep flavors perfectly, resulting in a comforting meal that feels gourmet but requires minimal effort. Whether it’s a busy weeknight or a lazy weekend, this recipe promises a bowl of warmth and satisfaction that feels like a hug in every bite.
Ingredients You’ll Need
Gathering the ingredients for this dish is refreshingly straightforward. Each element plays a vital role, from the richness of the chicken to the earthy mushrooms and bright crunch of shredded carrots, ensuring your Crockpot Chicken Ramen Recipe bursts with flavor, texture, and color.
- Boneless skinless chicken breasts or thighs (1 1/2 pounds): Choose thighs for extra juiciness or breasts for leaner protein, either will shred beautifully.
- Low-sodium chicken broth (6 cups): The flavorful base that lets other ingredients shine without overpowering the delicate ramen balance.
- Garlic, minced (3 cloves): Adds warmth and depth, making the broth irresistibly savory.
- Fresh ginger, grated (1 tablespoon): Gives a subtle zing that brightens every spoonful and pairs perfectly with garlic.
- Soy sauce or tamari (2 tablespoons): Provides the salty umami kick that’s essential to authentic-tasting ramen.
- Sesame oil (1 tablespoon): A fragrant, nutty note that elevates the entire dish to new levels of flavor complexity.
- Miso paste (1 tablespoon, optional but recommended): Introduces a rich, savory depth that makes the broth insanely satisfying.
- Sriracha or chili paste (1 teaspoon, optional): For those who like a little heat to sneak in and warm you from the inside out.
- Mushrooms, sliced (8 ounces): Earthy and meaty, they soak up the broth and add lovely texture.
- Shredded carrots (1 cup): For a hint of natural sweetness and vibrant color.
- Frozen corn (1 cup): Adds pops of juicy sweetness that contrast the savory broth.
- Green onions, sliced and divided (3): The white parts go into the broth early for flavor, while the green parts top off the dish fresh and crisp.
- Ramen noodles, seasoning packets discarded (3 packs, 8 ounces total): The comforting, tender noodles that soak up all the goodness.
- Salt and black pepper to taste: To season perfectly at the end.
- Soft-boiled eggs (optional for serving): Adds creamy richness and classic ramen charm.
- Fresh spinach (optional for serving): A fresh green boost that wilts beautifully just before serving.
How to Make Crockpot Chicken Ramen Recipe
Step 1: Combine the Broth and Aromatics
Start by placing your chosen chicken cuts right in the crockpot. Pour in the low-sodium chicken broth along with minced garlic, freshly grated ginger, soy sauce, sesame oil, and the miso paste if you’re using it. If you’re feeling adventurous, splash in some sriracha or chili paste for a lively kick. Add the sliced mushrooms, shredded carrots, frozen corn, and the white parts of the green onions. Give everything a gentle stir to blend, then cover your slow cooker and set it to low for 6 to 7 hours or high for 3 to 4 hours. This slow, steady simmer infuses all those flavors together into a tender, nourishing base.
Step 2: Shred the Chicken
Once your chicken is fork-tender, remove it from the crockpot and shred it using two forks—the ultimate easy shredding technique. Return the shredded chicken to the pot to mingle with the broth and veggies. This step is key because shredded chicken distributes evenly, ensuring every bite is packed with protein and flavor.
Step 3: Cook the Ramen Noodles
About 20 minutes before you’re ready to eat, it’s time to add those ramen noodles. Press them down gently into the broth so they’re submerged. Cover and cook just until the noodles soften—be careful not to add them too soon, or you’ll end up with mushy noodles, and that would be a tragedy. This final step transforms the dish into a classic ramen experience without any fuss.
Step 4: Final Seasoning
Taste your creation and adjust the seasoning with salt and black pepper as needed. This finishing touch balances the broth perfectly, making each spoonful a little celebration of home-cooked goodness.
How to Serve Crockpot Chicken Ramen Recipe
Garnishes
The green parts of the sliced green onions sprinkled on top add a fresh sharpness and a pop of color that’s inviting to the eyes and palate. Toss in some fresh spinach leaves right before serving to provide vibrant greens that wilt delicately in the hot broth. If you want to elevate the experience, top each bowl with a soft-boiled egg, its golden, runny yolk adding luscious creaminess and richness that feels like the ultimate ramen indulgence.
Side Dishes
This Crockpot Chicken Ramen Recipe stands tall as a satisfying main course on its own, but pairing it with simple sides can turn your meal into a special event. Crisp steamed dumplings or a light cucumber salad with sesame dressing complement the warm, hearty noodle soup beautifully without overpowering it. For a cozy night in, some crunchy garlic breadsticks can also be surprisingly delightful alongside.
Creative Ways to Present
For a fun twist, try serving the ramen in individual large mugs or mini crockpots to keep it warm at the table and delight guests with presentation. You can also customize bowls with varied toppings like toasted sesame seeds, chopped cilantro, or a drizzle of chili oil. Layering textures and flavors visually makes the serving experience just as exciting as the eating.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken Ramen Recipe keeps very well in the fridge for up to 3 days. Store the broth and chicken separately from the noodles if possible, to prevent them from getting overly soft. Keeping the noodles apart until ready to serve keeps everything tasting fresh and lively rather than gluey.
Freezing
If you want to freeze portions, it’s best to freeze just the broth and chicken mixture without the noodles. Noodles frozen raw tend to become mushy upon reheating. Store in airtight freezer-safe containers for up to 2 months. This way, you can quickly reheat the broth and toss in freshly cooked noodles for a quick meal later on.
Reheating
When reheating, gently warm the broth and chicken over low heat on the stove or in a microwave-safe bowl. Cook fresh ramen noodles separately and combine just before serving. Adding fresh greens or a quick soft-boiled egg right before eating can freshen up leftovers wonderfully.
FAQs
Can I use chicken thighs instead of breasts in this Crockpot Chicken Ramen Recipe?
Absolutely! Chicken thighs tend to be more tender and flavorful due to their higher fat content, and they shred beautifully after slow cooking. Both thighs and breasts yield delicious results, so choose based on your preference.
Is miso paste necessary for this recipe?
Miso paste adds an extra umami depth that really rounds out the broth’s flavor. While you can skip it if needed, the overall taste is more complex and rich when miso is included, making the dish feel carefully crafted and authentic.
How do I prevent the ramen noodles from becoming mushy?
The key is to add the noodles towards the very end of cooking—about 20 minutes before serving. This timing allows them to soften perfectly without absorbing too much broth or disintegrating, preserving that lovely noodle texture.
Can I make this recipe vegan or vegetarian?
This specific Crockpot Chicken Ramen Recipe centers around chicken and chicken broth, but you can adapt it using vegetable broth and tofu or extra mushrooms for protein. Keep the aromatics and veggies, and experiment with miso and soy sauce for the rich broth flavor.
What toppings go best with Crockpot Chicken Ramen Recipe?
Classic toppings include soft-boiled eggs, fresh spinach, and green onions. You can also try toasted sesame seeds, nori strips, chili oil, or pickled ginger for added flair and texture. These toppings personalize your bowl and bump up the flavor profile.
Final Thoughts
I can’t recommend this Crockpot Chicken Ramen Recipe enough if you’re craving a fuss-free way to enjoy authentic, flavorful ramen at home. It’s the kind of recipe that fills your kitchen with inviting aromas and leaves you with a bowl of pure comfort. Perfect for anytime you want to treat yourself or share a warm, tasty meal with loved ones. Give it a go—you might just find your new favorite way to noodle!
Print
Crockpot Chicken Ramen Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Crockpot Chicken Ramen is a comforting, flavorful, and easy-to-make slow cooker recipe that combines tender chicken, fresh vegetables, and savory broth with ramen noodles. Perfect for busy days, it delivers a rich Asian-inspired meal with minimal hands-on time.
Ingredients
Protein and Broth
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
Flavorings and Sauces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon miso paste (optional but recommended)
- 1 teaspoon sriracha or chili paste (optional)
Vegetables
- 8 ounces mushrooms, sliced
- 1 cup shredded carrots
- 1 cup frozen corn
- 3 green onions, sliced and divided (white parts and green parts)
- Fresh spinach (optional, for serving)
Others
- 3 packs ramen noodles, seasoning packets discarded
- Salt, to taste
- Black pepper, to taste
- Soft-boiled eggs (optional, for serving)
Instructions
- Prepare the Crockpot: Place the boneless, skinless chicken breasts or thighs in the crockpot. Add chicken broth, minced garlic, grated fresh ginger, soy sauce (or tamari), sesame oil, miso paste if using, and sriracha or chili paste if desired. Stir gently to combine the flavors with the chicken.
- Add Vegetables: Add sliced mushrooms, shredded carrots, frozen corn, and the white parts of the green onions into the crockpot. Stir gently again to incorporate the vegetables evenly within the broth mixture.
- Cook the Chicken: Cover the crockpot with its lid and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours. The chicken should be fully cooked and tender at this point.
- Shred the Chicken: Remove the cooked chicken from the crockpot using tongs or a slotted spoon. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the crockpot and stir.
- Add Ramen Noodles: About 20 minutes before serving, add the ramen noodles directly into the crockpot. Press them down into the broth so they are submerged. Cover and cook until the noodles are tender, usually about 15 to 20 minutes.
- Season and Serve: Taste the broth and season with salt and black pepper as needed. Serve the ramen hot, garnished with the green parts of the sliced green onions, fresh spinach if desired, and soft-boiled eggs for additional protein and richness.
Notes
- Do not add the ramen noodles too early to avoid them becoming mushy.
- For extra richness, stir in a splash of coconut milk before serving.
- Add a dash of fish sauce to deepen the flavor if you prefer a more umami-rich broth.
- Adjust the level of sriracha or chili paste to make the ramen as mild or spicy as you like.
