Slow Cooker Ramen
A cozy, savory ramen made effortlessly in a slow cooker, featuring tender chicken, umami-rich broth, and classic ramen toppings.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Ingredients
Scale
- 6 cups chicken broth (low sodium preferred)
- 1 lb boneless skinless chicken thighs or breasts
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 tbsp sesame oil
- 2 packs ramen noodles (discard seasoning)
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 2 soft-boiled eggs (halved)
- 2 green onions, sliced
- Optional toppings: baby spinach, corn, bamboo shoots, chili oil
Instructions
- Add chicken broth, garlic, ginger, soy sauce, miso paste, sesame oil, chicken, mushrooms, and carrots to the slow cooker.
- Cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender.
- Remove chicken, shred with forks, and return to the broth.
- Add ramen noodles and cook on high for 5–10 minutes until tender.
- Ladle into bowls and top with soft-boiled eggs, green onions, and any other desired toppings.
- Serve hot and enjoy!
Notes
- Use rotisserie chicken for a shortcut—add it at the end with the noodles.
- Customize toppings with your favorites—try nori, chili paste, or tofu.
- For extra depth, add a splash of rice vinegar or a dash of fish sauce.
- Refrigerates well for 2–3 days; reheat gently to preserve noodle texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg
Find it online: https://ukfinda.com/slow-cooker-ramen/