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)
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
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 880mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 105mg
