Slow Cooker Chicken Ramen

Why You’ll Love This Recipe

This Slow Cooker Chicken Ramen is the ultimate comfort food that is both filling and flavorful. The beauty of this recipe lies in the slow cooker—it lets the chicken cook low and slow, resulting in incredibly tender meat that easily shreds. The ramen noodles soak up the delicious broth, creating a perfect balance of savory and satisfying. With simple ingredients and minimal hands-on time, this recipe is a breeze to make yet incredibly rewarding.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups water
• ¼ cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 packs ramen noodles (discard the seasoning packets)
• 2 green onions, sliced (for garnish)
• Soft-boiled eggs (optional, for garnish)
• 1 tablespoon sesame seeds (optional, for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Place the chicken breasts in the slow cooker.
2. Add the chicken broth, water, soy sauce, sesame oil, rice vinegar, garlic, and ginger to the slow cooker.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily.
4. Remove the chicken from the slow cooker and shred with two forks.
5. Add the ramen noodles to the slow cooker and cook according to package instructions, about 3-5 minutes.
6. Once the noodles are cooked, return the shredded chicken to the slow cooker and stir everything together.
7. Serve the ramen with green onions, soft-boiled eggs, and sesame seeds on top, if desired.

Servings and Timing

• Servings: 4-6
• Prep time: 10 minutes
• Cook time: 6-7 hours (slow cooker on low) or 3-4 hours (slow cooker on high)

Variations

• Vegetarian Version: Omit the chicken and use tofu or extra vegetables like mushrooms or spinach for a vegetarian twist.
• Spicy Version: Add a tablespoon of sriracha or chili paste to the broth for an extra kick.
• Different Noodles: Swap out the ramen noodles for soba noodles or udon for a unique texture.

Storage/Reheating

• Storage: Store leftover chicken ramen in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat on the stovetop or in the microwave. You may need to add a bit more broth or water as the noodles absorb liquid during storage.

FAQs

1. Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts in the slow cooker. Just increase the cooking time by 1-2 hours.

2. Can I use pre-cooked chicken instead of raw chicken breasts?

Yes, you can use pre-cooked chicken. Just add it during the last 30 minutes of cooking to heat through.

3. Can I use instant ramen noodles?

Yes, you can use instant ramen noodles, but be sure to discard the seasoning packet and add the noodles during the last few minutes of cooking to avoid overcooking them.

4. Can I freeze leftover chicken ramen?

Yes, you can freeze the broth and chicken mixture. However, the noodles may become mushy when reheated, so it’s best to freeze the broth and add fresh noodles when reheating.

5. Can I add vegetables to the ramen?

Yes, you can add vegetables such as mushrooms, spinach, or bok choy. Add them during the last 30 minutes of cooking to keep them tender but not mushy.

6. Can I use low-sodium soy sauce?

Yes, you can use low-sodium soy sauce to make the dish less salty.

7. How do I make soft-boiled eggs?

To make soft-boiled eggs, bring a pot of water to a boil. Add the eggs and cook for about 7 minutes, then transfer them to ice water. Peel and add them to the ramen.

8. Can I use a different type of broth?

Yes, you can use vegetable broth or miso broth for a different flavor.

9. How do I store leftover broth?

Store the leftover broth in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage.

10. Can I make this recipe in a pressure cooker or Instant Pot?

Yes, you can make this recipe in a pressure cooker. Cook on high pressure for 15-20 minutes, then shred the chicken and add the noodles.

Conclusion

This Slow Cooker Chicken Ramen is a perfect combination of convenience and flavor, making it an ideal choice for busy days when you want something warm and comforting. With just a few ingredients and minimal effort, you’ll have a delicious bowl of ramen that’s sure to satisfy your cravings. Whether you follow the original recipe or experiment with variations, this dish is sure to become a favorite in your kitchen.

Print

Slow Cooker Chicken Ramen

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Slow Cooker Chicken Ramen is a simple, comforting meal with tender chicken, savory broth, and delicious ramen noodles. Perfect for a cozy evening, it's easy to prepare with minimal effort, making it ideal for busy days. Customize with optional toppings like green onions, sesame seeds, and soft-boiled eggs to add flavor and texture.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 6-7 hours (slow cooker on low) or 3-4 hours (slow cooker on high)
• Total Time: 6-7 hours (slow cooker on low) or 3-4 hours (slow cooker on high)
• Yield: 4-6 servings
• Category: Soup
• Method: Slow Cooker
• Cuisine: Asian

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups water
• ¼ cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 packs ramen noodles (discard the seasoning packets)
• 2 green onions, sliced (for garnish)
• Soft-boiled eggs (optional, for garnish)
• 1 tbsp sesame seeds (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

• Place the chicken breasts in the slow cooker.
• Add the chicken broth, water, soy sauce, sesame oil, rice vinegar, garlic, and ginger.
• Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily.
• Remove the chicken, shred with two forks, and return it to the slow cooker.
• Add ramen noodles and cook for 3-5 minutes, according to package instructions.
• Stir everything together, and serve with green onions, soft-boiled eggs, and sesame seeds if desired.

Notes

• For a vegetarian version, omit the chicken and add tofu or vegetables like mushrooms or spinach.
• Spice it up by adding sriracha or chili paste to the broth.
• You can use soba noodles or udon for a different texture.
• The dish can be refrigerated for up to 3 days and reheated by adding more broth if necessary.