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Crockpot Chicken Ramen - Cozy, Flavorful, and Effortless

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.