Crockpot Chicken Ramen – Cozy, Flavorful, and Effortless

If you love the comfort of ramen but don’t want to fuss over the stove, this Crockpot Chicken Ramen is your answer. It delivers deep, savory flavor with minimal hands-on time, thanks to slow cooking. The broth is rich, the chicken is tender, and the noodles soak up all the goodness.

You can load it with veggies and customize the toppings to make it your own. It’s weeknight-friendly, meal-prep friendly, and just plain satisfying.

Crockpot Chicken Ramen - Cozy, Flavorful, and Effortless

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts), trimmed
• Broth base: 6 cups low-sodium chicken broth
• Soy sauce: 1/3 cup low-sodium soy sauce or tamari
• Miso paste: 2 tablespoons white or yellow miso
• Aromatics: 1 medium onion (halved), 4 garlic cloves (smashed), 1-inch piece fresh ginger (sliced)
• Mirin or rice vinegar: 2 tablespoons (mirin for sweetness; rice vinegar for a brighter finish)
• Brown sugar or honey: 1 tablespoon
• Sesame oil: 1 tablespoon (to finish)
• Chili paste or sriracha: 1–2 teaspoons, optional for heat
• Mushrooms: 8 ounces cremini or shiitake, sliced
• Carrots: 1 cup julienned or thinly sliced
• Baby bok choy or spinach: 2 cups, chopped
• Ramen noodles: 8–10 ounces fresh or 4 packs instant ramen (discard flavor packets)
• Toppings: sliced scallions, soft-boiled eggs, toasted sesame seeds, nori strips, chili oil, lime wedges
• Salt and pepper: to taste

Instructions

 

• Layer the base: Place onion, garlic, ginger, mushrooms, and carrots in the slow cooker. Set chicken on top.
• Mix the broth: In a bowl, whisk chicken broth, soy sauce, miso paste, mirin (or rice vinegar), brown sugar or honey, and chili paste if using. Pour over the chicken and veggies.
• Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender.
• Shred the chicken: Remove chicken to a plate. Shred with two forks and return it to the slow cooker.
• Add greens: Stir in bok choy or spinach and cook on High for 10–15 minutes until just wilted.
• Cook the noodles: Add ramen noodles directly to the slow cooker and cook for 3–5 minutes until just tender. Alternatively, cook noodles separately and add to bowls before ladling in broth.
• Finish and taste: Stir in sesame oil. Taste and adjust with more soy sauce for salt, a splash of rice vinegar for brightness, or a pinch of sugar for balance. Add pepper to taste.
• Serve: Ladle into bowls and top with scallions, halved soft-boiled eggs, sesame seeds, nori, and chili oil. Add lime wedges on the side.

What Makes This Special

This recipe blends the convenience of a slow cooker with the soul of a noodle shop bowl. By letting the aromatics and chicken simmer low and slow, you build a broth that tastes like it simmered all day—because it did.

It’s balanced with umami from soy sauce and miso, a little sweetness, and a gentle kick of heat. Plus, you can assemble it with pantry staples and a handful of fresh items. It’s flexible, forgiving, and easily scaled for a crowd.

Ingredients

• Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts), trimmed
• Broth base: 6 cups low-sodium chicken broth
• Soy sauce: 1/3 cup low-sodium soy sauce or tamari
• Miso paste: 2 tablespoons white or yellow miso
• Aromatics: 1 medium onion (halved), 4 garlic cloves (smashed), 1-inch piece fresh ginger (sliced)
• Mirin or rice vinegar: 2 tablespoons (mirin for sweetness; rice vinegar for a brighter finish)
• Brown sugar or honey: 1 tablespoon
• Sesame oil: 1 tablespoon (to finish)
• Chili paste or sriracha: 1–2 teaspoons, optional for heat
• Mushrooms: 8 ounces cremini or shiitake, sliced
• Carrots: 1 cup julienned or thinly sliced
• Baby bok choy or spinach: 2 cups, chopped
• Ramen noodles: 8–10 ounces fresh or 4 packs instant ramen (discard flavor packets)
• Toppings: sliced scallions, soft-boiled eggs, toasted sesame seeds, nori strips, chili oil, lime wedges
• Salt and pepper: to taste

Instructions

1. Layer the base: Place onion, garlic, ginger, mushrooms, and carrots in the slow cooker.

   Set chicken on top.

2. Mix the broth: In a bowl, whisk chicken broth, soy sauce, miso paste, mirin (or rice vinegar), brown sugar or honey, and chili paste if using. Pour over the chicken and veggies.
3. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender.
4. Shred the chicken: Remove chicken to a plate. Shred with two forks and return it to the slow cooker.
5. Add greens: Stir in bok choy or spinach and cook on High for 10–15 minutes until just wilted.
6. Cook the noodles: Add ramen noodles directly to the slow cooker and cook for 3–5 minutes until just tender.

   Alternatively, cook noodles separately and add to bowls before ladling in broth.

7. Finish and taste: Stir in sesame oil. Taste and adjust with more soy sauce for salt, a splash of rice vinegar for brightness, or a pinch of sugar for balance. Add pepper to taste.
8. Serve: Ladle into bowls and top with scallions, halved soft-boiled eggs, sesame seeds, nori, and chili oil.

   Add lime wedges on the side.

Storage Instructions

• Separate noodles and broth: Noodles continue to absorb liquid and can turn mushy. Store them in a separate container.
• Refrigeration: Keep broth with chicken and veggies in an airtight container for up to 4 days. Store noodles up to 3 days.
• Freezing: Freeze only the broth with chicken (no noodles or delicate greens) for up to 3 months.

  Add fresh greens and noodles when reheating.

• Reheating: Warm broth on the stove over medium heat. Add noodles at the end to heat through. Adjust seasoning after reheating.

Benefits of This Recipe

• Hands-off cooking: The slow cooker does the heavy lifting, freeing you to handle other tasks.
• Big flavor, simple method: Miso, soy, and aromatics build a deep, restaurant-quality broth with minimal effort.
• Flexible and customizable: Swap veggies, adjust heat, or use different noodles to match your taste and pantry.
• Protein-packed comfort: Tender chicken makes it hearty and satisfying without feeling heavy.
• Great for meal prep: Make a big batch of broth and chicken, then cook fresh noodles as needed.

Pitfalls to Watch Out For

• Overcooking noodles: Ramen cooks fast.

  Add them at the very end or cook separately to keep them springy.

• Too salty broth: Use low-sodium broth and soy. Add salt at the end only if needed.
• Mushy greens: Add spinach or bok choy in the last 10–15 minutes, not earlier.
• Bland flavor: Don’t skip aromatics. Taste after cooking and adjust with soy, vinegar, or a pinch of sugar to balance.
• Greasy texture: If using chicken thighs, skim any excess fat from the surface before serving.

Recipe Variations

• Spicy Miso Ramen: Add gochujang or extra chili paste and a drizzle of chili oil when serving.
• Creamy Tantan-Style: Stir in 1/2 cup unsweetened coconut milk or a spoonful of tahini for a richer broth.
• Shoyu-Style: Skip miso and increase soy sauce slightly, add a splash more mirin, and finish with extra scallions.
• Vegetable Ramen: Use vegetable broth and swap chicken for tofu.

  Add tofu cubes in the last 20 minutes to warm through.

• Mushroom Boost: Add dried shiitakes at the start for deeper umami. Remove, slice, and return before serving.
• Gluten-Free: Use tamari instead of soy sauce and choose gluten-free rice ramen or soba made from 100% buckwheat.
• Low-Carb: Replace ramen with shirataki noodles or spiralized zucchini, added just before serving.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Breasts work fine but can dry out more easily.

Cook on Low and check earlier. Shred gently and return to the broth to keep them moist.

Do I have to use miso paste?

No, but miso adds depth. If you skip it, add a little more soy sauce and a splash of fish sauce for umami, or use a teaspoon of mushroom powder.

What kind of ramen noodles should I use?

Fresh ramen is ideal for texture, but instant bricks work well too.

Discard the seasoning packet. Cook just until tender to avoid mushiness.

How do I make soft-boiled eggs for topping?

Bring water to a boil, lower in eggs, and cook for 6–7 minutes. Transfer to ice water, peel, and slice.

The yolks should be jammy and rich.

Can I make this spicier?

Absolutely. Add chili paste to the broth, use chili oil as a topping, or include sliced fresh chilies. Adjust to your heat tolerance.

Is there a way to add more vegetables?

Yes.

Try corn, snow peas, bean sprouts, or thinly sliced bell peppers. Add quick-cooking veggies near the end to keep them crisp-tender.

Can I prepare this ahead?

Yes. Assemble everything except noodles and greens in the slow cooker insert and refrigerate overnight.

In the morning, set it in the cooker and start. Add greens and noodles later.

How do I thicken or enrich the broth?

Stir in a knob of butter, a spoonful of tahini, or a splash of coconut milk at the end. For extra umami, add a dash of fish sauce.

Wrapping Up

Crockpot Chicken Ramen brings big, comforting flavor with very little work.

The slow cooker builds a savory, aromatic broth while you get on with your day. With smart add-ins and fresh toppings, every bowl can feel a little different. Keep the noodles al dente, finish with sesame oil, and season to taste.

It’s an easy win for cozy nights, meal prep, or feeding friends without fuss.