Slow Cooker Chicken Ramen Noodles

Why We Love This Slow Cooker Chicken Ramen Recipe

See this gorgeous fresh bowl of chicken ramen noodles? I made it in my crockpot. (That was a brag.) BUT no only did I make the chicken ramen noodle soup in the slow cooker, I soft-boiled eggs right there in it to garnish the chicken ramen noodles as well. (Bigger brag.) That’s right… Believe it or not, you can simmer your ramen noodle soup broth, poach your chicken, and soft-boil your eggs all at the same time in your slow cooker! Pro Tip: I just make sure to add an extra egg to the crock pot, so I have a tester at about the 2 hour mark. If the egg is perfectly soft-boiled, I remove them and add the noodles. If it’s not quite ready, I give the rest of the eggs a few more minutes in the hot broth.

Ingredients You Need

Chicken breasts – boneless and skinless Dashi broth – or chicken stock Garlic – peeled and minced Ginger – freshly grated Scallions – sliced White miso – you can use soy sauce as an alternative Eggs – large, at room temperature Shiitake mushrooms – stems trimmed Ramen noodles – dried and dehydrated Fresh baby spinach – optional, to finish the soup

Ramen Noodle Types

Dry ramen noodles that you find in the grocery store are simply wheat fresh ramen noodles that have been dehydrated for quick cooking. They are perfect for crockpot cooking, because you can slow cook everything else, then pop them in at the end to hydrate. You can use fancy ramen noodles like those at the top of the photo, or use the cheap instant ramen noodles soup pack, and just throw out the seasoning packets. You could also use regular dried wheat pasta as well, but I find it tends to make the broth murky. If you want to use it anyway, make sure the broth is simmering, stir the pasta well, then cover and simmer for the last 18-25 minutes.

How to Make Chicken Ramen in the Slow Cooker

Pro Tip: All slow cookers are a little different so the tester egg ensures a better chance of perfectly soft-boiled eggs in the crockpot. You could always cook them on the stovetop, if you prefer. Instructions here. Once the ramen noodles are hydrated, the chicken ramen noodle soup is ready! Get the Complete (Printable!) Slow Cooker Ramen Noodles Recipe Below. Enjoy!

Serving Suggestions

Ladle the simple ramen noodles and broth into bowls. Slice the chicken breasts. Then top with the mushrooms, chicken slices, fresh spinach, jalapeno slices, scallions (green onions), and the soft-boiled eggs. Other Possible Garnishes: toasted sesame seeds, crushed red pepper, sliced jalapeños, mung bean sprouts, bamboo shoots, sliced radishes. You can even add more veggies like seared bok choy, broccoli, zucchini, matchstick carrots, bell peppers, snap peas or snow peas, or whatever fresh produce you like! If you want to make authentic marinated ramen eggs, we’ve also got a recipe for Ajitsuke Tamago! Isn’t it lovely? These beautiful bowls of chicken ramen noodles taste absolutely marvelous, and are full of vegetables and other hearty healthy ingredients!

Looking for More Easy Dinner Recipes? Be Sure to Also Try:

Black Bean Soup Slow Cooker Buffalo Chicken Soup Slow Cooker Cinnamon Apples Yeast Rolls Pork Carnitas Chicken Gnocchi Skillet Spicy Vegetarian and Vegan Ramen

Check this main course’s printable recipe card below for the nutrition information including calories, carbohydrates, protein, potassium, and calcium percentages.