Description
This Crockpot Chicken Ramen is the ultimate cozy comfort meal perfect for chilly days. Tender chicken thighs slow-cooked with umami-rich broth, fresh ginger, garlic, and vegetables make a deliciously warming, flavorful base. Combined with ramen noodles, soft-boiled eggs, and garnishes like green onions and sesame seeds, this recipe delivers authentic Asian-inspired taste with minimal hands-on effort.
Ingredients
Scale
Protein
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
Broth and Seasonings
- 4 cups low-sodium chicken broth
- 4 cups water
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce (optional, for heat)
Vegetables
- 1 cup sliced shiitake or cremini mushrooms
- 1 cup shredded carrots
Noodles and Garnishes
- 2 packs ramen noodles (discard seasoning packets)
- 2 soft-boiled eggs, halved
- 2 green onions, sliced
- Sesame seeds (optional)
- Nori strips (optional)
Instructions
- Add Ingredients to Crockpot: Place the chicken thighs or breasts in the crockpot. Pour in the chicken broth, water, soy sauce, rice vinegar, sesame oil, and add grated ginger, minced garlic, brown sugar, and chili garlic sauce if using. Stir in the sliced mushrooms and shredded carrots to combine all ingredients evenly.
- Slow Cook the Chicken: Cover the crockpot and cook on low heat for 6–7 hours or on high for 3–4 hours. Cook until the chicken is tender and easily shredded with a fork.
- Shred and Return Chicken: Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir it into the broth and vegetables.
- Cook the Ramen Noodles: Add the ramen noodles to the crockpot and cook on high for 5–7 minutes, or until noodles are tender but not overcooked. Stir gently to separate noodles.
- Adjust Seasoning and Serve: Taste the broth and add extra soy sauce or salt as needed to adjust the seasoning. Ladle the ramen into bowls and top each serving with halved soft-boiled eggs, sliced green onions, sesame seeds, and nori strips if desired. Serve hot for the best comforting experience.
Notes
- Use fresh ramen noodles if available for a better texture and taste.
- Add leafy greens like spinach, bok choy, or even corn to boost vegetable content.
- Leftovers can be refrigerated, but noodles tend to soften; to preserve texture, cook noodles separately when reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 large bowl (approximately 1/4 of recipe)
- Calories: 430
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
