Introduction

This Crockpot Chicken Ramen is a comforting, flavorful bowl of noodles perfect for busy days. With tender chicken simmered in a savory broth and fresh vegetables, it’s an easy dinner that feels like a treat.

Crockpot Chicken Ramen Recipe - Recipe Image

Ingredients

½ cup soy sauce
3 cloves garlic (minced)
1 tablespoon minced ginger
2 tablespoons brown sugar
1 tablespoon sriracha
2 cups chicken broth
2 pounds boneless skinless chicken breast or thighs
1 cup shredded carrots
1 red bell pepper (sliced)
¼ cup chopped green onions (about 3-4)
2 packs chicken flavor ramen noodles (seasoning packet discarded)

Instructions

Step 1: Whisk together the soy sauce, garlic, ginger, brown sugar, sriracha, and chicken broth in the bottom of the slow cooker.
Step 2: Lay the chicken in the mixture, then top with shredded carrots, sliced red bell pepper, and chopped green onions.
Step 3: Cook on high for 2.5 to 3 hours or on low for 3 to 4 hours, until the chicken is cooked through.
Step 4: Remove the chicken and shred it with two forks. Add the uncooked ramen noodles to the broth in the slow cooker.
Step 5: Place the shredded chicken back on top of the noodles and cover. Let sit for 15 to 20 minutes to allow the noodles to soften.
Step 6: Stir the noodles, chicken, and sauce together. Serve in bowls with extra green onions, sesame seeds, or additional sauce if desired.

Tips & Variations

Use chicken thighs for juicier meat and more flavor compared to chicken breast.
Add a handful of spinach or bok choy during the last 30 minutes for extra greens.
Adjust the sriracha to your heat preference or substitute with chili garlic sauce.
For a gluten-free version, use tamari instead of soy sauce and gluten-free noodles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken to ensure even cooking. Cooking times may vary with frozen chicken, and the texture might be less tender.

Can I cook the noodles separately?

You can cook the ramen noodles separately and add them when serving, but soaking them in the broth as directed helps the noodles absorb more flavor.

Crockpot Chicken Ramen Recipe

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★★★★★

4.6 from 105 reviews

This comforting Crockpot Chicken Ramen recipe combines tender slow-cooked chicken with flavorful broth and fresh vegetables, making an easy and delicious homemade ramen that perfect for a cozy meal.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 4 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: Asian

Ingredients

Scale

Sauce and Broth

½ cup soy sauce
3 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons brown sugar
1 tablespoon sriracha
2 cups chicken broth

Main Ingredients

2 pounds boneless skinless chicken breast or thighs
1 cup shredded carrots
1 red bell pepper, sliced
¼ cup chopped green onions (about 3–4 stalks)
2 packs chicken flavor ramen noodles (seasoning packet discarded)

Instructions

Prepare the Broth: Whisk together the soy sauce, minced garlic, minced ginger, brown sugar, sriracha, and chicken broth in the bottom of the slow cooker until well combined.
Add Chicken and Vegetables: Lay the chicken breasts or thighs in the soy sauce mixture inside the slow cooker. Then, top evenly with shredded carrots, sliced red bell pepper, and chopped green onions.
Cook the Chicken: Cover and cook the mixture on high for 2.5 to 3 hours or on low for 3 to 4 hours until the chicken is fully cooked and tender.
Shred the Chicken and Add Noodles: Remove the chicken pieces and shred them using two forks. Add the uncooked ramen noodles to the broth in the slow cooker, then place the shredded chicken back on top. Cover and let it sit for 15 to 20 minutes to allow the noodles to soften and absorb the flavors.
Combine and Serve: Stir the noodles, shredded chicken, and sauce together gently to combine. Serve the ramen hot in bowls, garnished with additional green onions, sesame seeds, and extra sriracha or soy sauce if desired.

Notes

You can use either chicken breasts or thighs based on your preference; thighs will yield a richer flavor.
Discard the seasoning packet from the ramen noodles to avoid overpowering saltiness since the broth is already flavorful.
If you prefer a thicker broth, reduce the cooking liquid slightly before adding noodles.
Feel free to customize the vegetables by adding mushrooms, spinach, or bok choy for more nutrition.
Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.

Keywords: Crockpot chicken ramen, slow cooker ramen, easy chicken ramen, homemade ramen, slow cooker recipes