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
Scale
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.
