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Crockpot Chicken Ramen

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Dinner Ideas
Cuisine Japanese-Inspired
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Broth u0026 Chicken
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 6 cups chicken broth (low sodium preferred)
  • ¼ cup soy sauce (low sodium recommended)
  • 2 tbsp miso paste (optional, for richer flavor)
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 tbsp hoisin sauce (optional, for sweetness)
  • 1–2 tsp sriracha or chili paste (optional, for heat)
  • ½ tsp black pepper
  • For the Noodles u0026 Toppings
  • 6 oz dried ramen noodles (discard seasoning packets)
  • 2 soft-boiled eggs (halved) per person
  • 1 cup mushrooms (shiitake or button, sliced)
  • 1 cup baby spinach or bok choy
  • ½ cup shredded carrots
  • ½ cup corn kernels (fresh or frozen)
  • 4 green onions, sliced
  • Sesame seeds (for garnish)
  • Nori (seaweed strips, optional)

Instructions
 

  • Step 1: Prepare Broth Base: In the crockpot, add chicken, broth, soy sauce, miso paste (if using), rice vinegar, sesame oil, garlic, ginger, hoisin, sriracha, and black pepper. Stir lightly to combine.
  • Step 2: Slow Cook Chicken: Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is tender.
  • Step 3: Shred Chicken: Remove chicken, shred with two forks, then return it to the crockpot.
  • Step 4: Add Vegetables u0026 Noodles: About 10 minutes before serving, add mushrooms, spinach/bok choy, corn, and ramen noodles. Stir occasionally until noodles are tender.
  • Step 5: Assemble Bowls: Ladle hot broth, chicken, veggies, and noodles into bowls. Top with soft-boiled eggs, scallions, sesame seeds, and nori strips.