If you’re dreaming of a bowl of soul-soothing comfort with minimal effort, Crockpot Chicken Ramen is destined to become your new cold-weather (or honestly, any-weather) obsession. Imagine impossibly tender chicken mingling with a slurp-worthy broth, ribbons of noodles, and a medley of veggies, all crowned with soft-boiled eggs and bright garnishes. This isn’t your average takeout ramen—it’s a homemade hug, slow-cooked to perfection and loaded with flavor, texture, and cozy vibes. Whether it’s a busy weeknight or a leisurely Sunday, this recipe transforms simple ingredients into a big, steaming bowl of joy you’ll want to make again and again.

Crockpot Chicken Ramen Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of straightforward ingredients come together to create something so deeply flavorful and satisfying. Each one has a starring role—from building layers of umami in the broth to adding crunch and color right when you serve. Here’s what you’ll need to create unforgettable Crockpot Chicken Ramen:

Chicken: Boneless, skinless breasts or thighs (about 1 1/2 pounds) give the soup rich flavor and shred beautifully after slow-cooking.
Chicken broth: Six cups of low-sodium stock is the backbone of your bowl, so pick a good one!
Soy sauce: Three tablespoons of low-sodium soy sauce bring salty depth—taste and add more if you crave extra umami.
Rice vinegar: Just one tablespoon adds a bright, tangy lift to balance the richness.
Sesame oil: This aromatic oil (one tablespoon) infuses the entire dish with nutty warmth.
Fresh ginger: A tablespoon of grated ginger adds a gentle heat and zing—never skip this!
Garlic: Three minced cloves for a savory backbone and irresistible fragrance.
Brown sugar: Just a tablespoon ensures the perfect touch of sweetness to round out the flavors.
Chili garlic sauce (optional): Love a little spice? A tablespoon brings subtle heat, but you can leave it out for a milder bowl.
Mushrooms: Two cups, sliced—they soak up and amplify the savory broth.
Carrots: One cup, shredded, for color, crunch, and a hint of earthiness.
Instant ramen noodles: Two packs (discard the salty seasoning packets)—they cook quickly in the broth and create that classic ramen texture.
Soft-boiled eggs: Two halved eggs add creamy, luscious richness and some serious ramen-shop flair.
Green onions: A quarter cup, chopped—essential for that fresh pop in every bite.
Sesame seeds & cilantro: Sprinkle to taste for crunch and brightness to finish every bowl.

How to Make Crockpot Chicken Ramen

Step 1: Pile Everything in the Crockpot

This is honestly my favorite part—just layer your chicken, chicken broth, soy sauce, rice vinegar, sesame oil, ginger, garlic, brown sugar, chili garlic sauce (if using), mushrooms, and carrots straight into the crockpot. Don’t worry about perfect chopping; everything will melt into a fragrant, warming broth. Cover and let your slow cooker work its magic: low for 6–7 hours if you’ve got the time, or crank it to high for 3–4 hours if you’re hungry right now.

Step 2: Shred the Chicken

Once the chicken is meltingly tender, gently lift it from the crockpot and use two forks to shred it into bite-sized pieces. The chicken will practically fall apart! Return all those lovely shreds to the broth to soak up every bit of flavor.

Step 3: Add the Ramen Noodles

Toss the instant ramen noodles (without the seasoning packets) right into the crockpot. Let them cook on high for 10–15 minutes, watching closely so they’re just the right tangle of tenderness. The broth will bubble with anticipation, filling your kitchen with that irresistible ramen aroma.

Step 4: Assemble and Garnish

Spoon generous helpings of noodles, chicken, and broth into deep, wide bowls. Top each one with halved soft-boiled eggs, a shower of green onions, sesame seeds, and a sprinkle of fresh cilantro. You can almost hear the “mmmmm”s before the first bite!

How to Serve Crockpot Chicken Ramen

Garnishes

Don’t skip the finishing touches! A scattering of chopped green onions, a pinch of toasted sesame seeds, and a sprinkle of fresh cilantro aren’t just for looks—they add crunch, color, and a fresh, herbal lift to every spoonful. If you want to turn up the heat, a dash of chili oil or an extra spoonful of chili garlic sauce on top is always welcome.

Side Dishes

Crockpot Chicken Ramen is a meal in itself, but it also loves a sidekick. Think crisp Asian cucumber salad, simple steamed edamame, or a dish of tangy pickled veggies. Even a pile of crunchy slaw or roasted broccoli fits right in and balances the warm, slurpable noodles.

Creative Ways to Present

Channel your inner ramen chef and play with presentation: serve in oversized bowls with chopsticks, let everyone add their own toppings, or create a little “ramen bar” for family and friends. Layer in quick-wilted baby spinach or bok choy in the last few minutes for a burst of green, or drizzle in coconut milk or a spoonful of miso for a richer experience—personalize your Crockpot Chicken Ramen just how you love it!

Make Ahead and Storage

Storing Leftovers

Any leftover Crockpot Chicken Ramen can be stored in airtight containers in the fridge for up to three days. For best results, store the cooked noodles and broth/chicken separately if you can—this keeps the noodles from soaking up too much broth and getting mushy. When you’re ready for another bowl, it’ll taste just as comforting as the first time!

Freezing

While the broth and chicken freeze well, noodles (especially instant ramen) tend to over-soften when thawed and reheated. For longer-term storage, freeze the chicken-and-broth base without the noodles, then just cook up fresh noodles when you’re ready to serve. Store the soup mix in a freezer-safe container for up to two months.

Reheating

Warm up Crockpot Chicken Ramen gently on the stovetop or in the microwave until steaming hot. If you’ve got the noodles stored separately, simply add them in just before serving. Add a splash of broth or water if the soup thickens as it sits. Toss on your favorite garnishes and dive into instant comfort!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a fantastic choice for Crockpot Chicken Ramen because they become ultra-tender during slow cooking and add even more richness to the broth. Use whichever cut you love most, or a mix of both for variety.

Are there good veggie substitutions or add-ins?

Go wild with vegetables! Sliced bell peppers, bok choy, spinach, baby corn, or even snow peas are all wonderful in this recipe. Add hearty veggies like mushrooms and carrots at the beginning, but tender greens or quick-cooking veggies can go in during the last few minutes to keep them bright and crisp.

What if I want it gluten-free?

Just swap the ramen noodles for gluten-free rice noodles or buckwheat soba noodles, and double-check that your soy sauce is certified gluten-free (or substitute with tamari). This way, everyone can savor Crockpot Chicken Ramen without a worry!

How spicy is the final dish?

With the chili garlic sauce, this ramen has a gentle underlying heat, but nothing overpowering. If you prefer no spice, leave out the chili garlic sauce entirely. For more kick, keep some chili sauce or sriracha on the side for individual bowls.

Can I make this dairy-free?

Definitely—this recipe for Crockpot Chicken Ramen contains no dairy, making it perfect for anyone with a dairy sensitivity or those looking for a lighter, broth-based soup.

Final Thoughts

There’s something pure and magical about a steaming bowl of Crockpot Chicken Ramen, especially when the hardest part is waiting for the slow cooker to finish! Whether you’re a seasoned ramen lover or brand new to noodle bowls, give this recipe a try. Trust me—your future self, cozy on the couch with a full, happy belly, will thank you.

Crockpot Chicken Ramen Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 16 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Chicken Ramen recipe is a comforting and flavorful dish that’s easy to make in a slow cooker. Tender chicken, vegetables, and noodles simmer in a savory broth, creating a satisfying meal perfect for any day of the week.

Ingredients

Scale

Chicken Ramen:

1 1/2 pounds boneless, skinless chicken breasts or thighs
6 cups low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger (grated)
3 garlic cloves (minced)
1 tablespoon brown sugar
1 tablespoon chili garlic sauce (optional, for heat)

Additional Ingredients:

2 cups sliced mushrooms
1 cup shredded carrots
2 packs instant ramen noodles (discard seasoning packets)
2 soft-boiled eggs (halved)
1/4 cup chopped green onions
Sesame seeds and fresh cilantro (for garnish)

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Instructions

Prepare the Broth: Combine chicken, broth, soy sauce, rice vinegar, sesame oil, ginger, garlic, brown sugar, chili garlic sauce, mushrooms, and carrots in the crockpot. Cook on low for 6-7 hours or high for 3-4 hours.
Shred the Chicken: Remove chicken, shred with forks, and return to the broth.
Add Noodles: Add ramen noodles and cook on high for 10-15 minutes until tender.
Serve: Serve hot in bowls, topped with soft-boiled eggs, green onions, sesame seeds, and cilantro.

Notes

For a richer broth, stir in miso paste or coconut milk before serving.
You can add baby spinach or bok choy in the last 5 minutes of cooking for extra greens.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-Inspired