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A steaming bowl of chicken ramen with soft boiled eggs and green onions
Print Recipe

Easy Crockpot Chicken Ramen

Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 4 servings
Calories: 480kcal

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.