It’s 6pm, you’re tired, and everyone’s hungry. Warm bowls of Easy Crockpot Chicken Ramen are the perfect answer to a long day. This recipe gives you that deep, savory flavor without any of the hard work.
You can let your slow cooker do all the heavy lifting while you relax. Your family will love the tender shredded chicken and the rich, salty broth. It is a simple way to bring a restaurant favorite right to your kitchen table.
Why This Recipe Is a Winner
This meal is a total lifesaver for busy winter weeknights when it is cold outside. You just toss the ingredients in and let the slow cooker work its magic. It fills your home with the most wonderful, savory aroma while it cooks.
Kids usually love noodles, making this a very kid-approved dinner option. You can customize the toppings for everyone so even picky eaters are happy. It is a budget-friendly way to feed a group of four people easily.
How Easy Crockpot Chicken Ramen Comes Together
Making this ramen is incredibly straightforward, even if you are a beginner cook. You start by letting the chicken simmer in a flavorful broth for several hours. This makes the meat so soft it practically falls apart on its own. The noodles go in at the very end so they stay perfectly tender.
Simple Ingredients
Most of these items are pantry staples you might already have in your kitchen.
- 1.5 lbs boneless skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups sliced mushrooms
- 1 cup carrots, julienned
- 4 packs dried ramen noodles, flavor packets discarded
- 2 green onions, sliced
- 2 soft-boiled eggs, halved
- 1 tablespoon sesame seeds
Step-by-Step Directions
- Place the chicken breasts, chicken broth, soy sauce, sesame oil, rice vinegar, brown sugar, minced garlic, and grated ginger into the slow cooker.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until chicken is tender.
- Remove the chicken from the slow cooker and shred it using two forks, then return the shredded chicken to the slow cooker.
- Add the julienned carrots, sliced mushrooms, and dried ramen noodles to the pot, ensuring the noodles are fully submerged in the hot liquid.
- Cover and cook for an additional 5 to 10 minutes or until the noodles are tender and the vegetables are slightly softened.
- Ladle the soup into bowls and garnish with sliced green onions, soft-boiled eggs, and sesame seeds before serving.
Best Ways to Enjoy It
Ladle the hot soup into deep bowls and add your fresh toppings immediately. The soft-boiled eggs add a wonderful creaminess to the salty broth. You can serve this with a side of steamed edamame for a full meal. Set the table, put on some music, and enjoy this comfort food together.
Storage & Reheating
If you have leftovers, store the broth and noodles in an airtight container. Keep it in the fridge for up to three days. The noodles will absorb more broth as they sit in the refrigerator. Reheat gently on the stove over medium heat until steaming hot again. Do not boil it too hard or the noodles might get mushy.
Recipe Tips for Best Results
- Don’t skip the fresh ginger because it adds a huge flavor boost.
- Avoid overcooking the noodles or they will lose their pleasant chewy texture.
- Use low-sodium broth so you can control the saltiness of the final dish.
- Prep your vegetables the night before to save even more time.
- For a winter gathering, double the recipe to feed a larger crowd easily.
- Add a splash of Sriracha at the end for a little spicy kick.
- Make sure the noodles are fully submerged so they cook evenly and fast.
Ways to Switch It Up
- Swap chicken breasts for chicken thighs for even more tender, juicy meat.
- Use gluten-free ramen noodles and tamari to make this dish gluten-friendly.
- Add a handful of fresh spinach at the end for extra green color.
- Swap brown sugar for honey if you prefer a different kind of sweetness.
Common Questions
Can I make this ahead of time?
You can cook the broth and chicken ahead of time for easier prep. Wait to add the noodles until you are ready to serve the meal. This keeps the noodles from getting too soft while they sit.
Will my kids actually eat this?
Most kids love the simple flavors and the fun of eating long noodles. You can leave the mushrooms out of their bowls if they are picky. It is a very family-friendly dinner that everyone can enjoy together.
How do I know when the chicken is done?
The chicken is done when it is opaque and easy to shred. It should pull apart easily with two forks after several hours of cooking. If it feels tough, let it cook for another thirty minutes.
I hope this cozy ramen brings a little warmth to your winter evenings. It is such a simple way to enjoy a big bowl of comfort. Happy cooking!
— Alex
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 6 cups low -sodium chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 2 cups sliced mushrooms
- 1 cup carrots , julienned
- 4 packs dried ramen noodles, flavor packets discarded
- 2 green onions , sliced
- 2 soft -boiled eggs, halved
- 1 tablespoon sesame seeds
Instructions
- Place the chicken breasts, chicken broth, soy sauce, sesame oil, rice vinegar, brown sugar, minced garlic, and grated ginger into the slow cooker.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until chicken is tender.
- Remove the chicken from the slow cooker and shred it using two forks, then return the shredded chicken to the slow cooker.
- Add the julienned carrots, sliced mushrooms, and dried ramen noodles to the pot, ensuring the noodles are fully submerged in the hot liquid.
- Cover and cook for an additional 5 to 10 minutes or until the noodles are tender and the vegetables are slightly softened.
- Ladle the soup into bowls and garnish with sliced green onions, soft-boiled eggs, and sesame seeds before serving.
