Ramen is everyone’s favorite soup for a reason, and this Crockpot Chicken Ramen recipe makes it even better! With juicy shredded chicken, tender veggies, and ramen noodles in the most full-of-flavor broth, this ramen noodle bowl with chicken is delicious AND easy.
Did you know you could make ramen in the Crockpot?! It’s so unbelievably easy. This Crockpot Chicken Ramen is my favorite way to prepare it. We have a super flavorful broth, tender bites of chicken, lots of veggies, and perfectly cooked ramen noodles. It doesn’t get any better than this chicken ramen noodle bowl!
I like to pack my Crockpot Chicken Ramen with veggies, so we have bell peppers, shredded carrots, AND green onions. I say, load up those ramen bowls! And, of course, we’ve got plenty of chicken for a rib-sticking ramen. Dish it up into bowls and top with more scallions, sesame seeds, and an extra drizzle of Sriracha or another favorite sauce. Yum!
Why I LOVE this recipe!
- Simple to make – Ramen bowls, with all their elements, can get a little fussy to make, but this Crockpot Chicken Ramen recipe simplifies the process. Just add the broth, veggies, and chicken to the Crockpot, shred the cooked chicken, add the noodles, and your hearty chicken ramen noodle bowls are ready to go!
- Perfect cold weather comfort food – Who wouldn’t want to cozy up with a Crockpot Chicken Ramen Bowl at the end of a chilly day?!
- Budget friendly – Ramen’s reputation for being ultra budget friendly doesn’t end with this Crockpot Chicken Ramen. Even with chicken, veggies, and an elevated broth, this one’s still a very frugal recipe to make.
- Family friendly – Everyone loves this Crockpot Chicken Ramen! Plus, it’s easy to vary the toppings to accommodate different palates.
Recipe Notes
This Crockpot Chicken Ramen recipe is as simple as promised! Just 10 minutes prep for a family friendly lunch or dinner.
In this section I am going to go through a few tips and tricks I use for how to make Crockpot Chicken Ramen to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Soy sauce – For salty, umami flavor.
- Garlic – You’ll want three cloves of garlic, minced. Gently and carefully smash each clove with the flat edge of the knife to loosen the peel which makes it easy to remove.
- Minced ginger – Just a small amount adds loads of flavor. Use a spoon to peel fresh ginger.
- Brown sugar – For a touch of sweetness.
- Sriracha – For added flavor and a touch of heat.
- Chicken broth – Two cups, which is half a box.
- Chicken – Two pounds of boneless, skinless chicken breasts.
- Carrots – A cup of shredded carrots adds heft, nutrition, and color.
- Red bell pepper – I like to cut the bell pepper into strips for my chicken ramen noodle bowls.
- Green onions – Otherwise known as scallions, a handful of sliced green onions adds loads of flavor to this chicken ramen noodle bowl.
- Chicken flavor ramen noodles – You’ll need two packs of ramen noodless. Discard the seasoning packet.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Chicken Ramen Bowl– Double (or even triple!) the Sriracha sauce. Top spicy chicken ramen bowl with more sriracha when serving.
- Spicy Chicken Ramen Bowl with Creamy Sauce– Follow the instructions for the Spicy Chicken Ramen Bowl, and pass the Yum Yum Sauce for drizzling over the top. It’s delicious!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Crockpot Chicken Ramen.
Add the soy sauce, garlic, ginger, brown sugar, Sriracha, and chicken broth to the slow cooker.
Whisk the liquid ingredients together. Place the chicken in the liquid, then add the carrots, peppers, and green onions.
Cook until the chicken is done. Shred the chicken and return it to the Crock Pot with the noodles.
Let the chicken/broth and noodles sit for 15-20 minutes until the noodles are soft. Stir and serve.
Recipe Tips
- Take the temp – For extra insurance, you can use a meat thermometer to test if your chicken is completely cooked through. Just insert the probe into the center of the chicken, and if it reads 165°F or hotter, it’s done!
- Use forks for shredding – When you pull the chicken out to shred it, it’ll be hot! I like to place it on a large dinner plate and use two forks to shred it. Thankfully, the chicken will be fall-apart tender, so it will be easy to shred.
- When freezing, leave the noodles out – Freezing these chicken ramen noodle bowls WITH the noodles will likely result in overcooked and mushy ramen noodles. I suggest freezing the chicken, broth, and veggies together but add in the ramen noodles when reheating it for the best texture.
- Make it with extra broth – If you really love the broth and like an extra brothy ramen, you can double all of the ingredients except for the chicken, veggies, and noodles.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep ahead – Add all ingredients except for the ramen noodles to a storage bag or airtight container and refrigerate for 3-4 days. When you’re ready to make Crockpot Chicken Ramen, pour the ingredients into the Crockpot, turn it on, and proceed with the recipe.
- Freeze ahead – I love to freeze this ramen noodle bowl both before and after cooking when I know we have a busy week ahead. See the “Freezer Meal Instructions” section for more info.
- Use pre-chopped veggies – Grab already-shredded carrots, chopped bell peppers, diced scallions, and even pre-minced garlic and ginger at most well-stocked grocery stores to save yourself some chopping.
Freezer Meal Instructions
Making this Crockpot Chicken Ramen recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Add chicken, veggies, and broth ingredients to a freezer-safe container or storage bag. Label and freeze.
- Thaw overnight in the fridge.
- Pour into Crockpot and continue with recipe as directed.
How to Freeze Crockpot Chicken Ramen After Cooking
- Cook chicken, veggies, and broth as directed. Shred the chicken. Allow to cool to room temp. Do not add the noodles.
- Transfer to a large freezer-safe storage bag. Label and freeze for up to 6 months.
- Thaw overnight in the fridge.
- Reheat in the Crockpot or on the stove. Add noodles and proceed with recipe.
What to Serve with Crockpot Chicken Ramen
Since this protein based dinner has the delicious flavors of Japanese cuisine, it will pair well with many of your favorite Asian-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Crockpot Chicken Ramen Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
Can I make ramen in the slow cooker?
Absolutely! The key is to cook the broth and other ingredients together, then add the noodles in the last few minutes of cooking.
What do you put in ramen bowls?
The possibilities are pretty endless! Veggies such as onions, scallions, red bell peppers, bok choy, cabbage, broccoli – experiment and come up with the combo you love best! Some like topping their ramen bowls with halved soft-boiled eggs for some extra protein. Edamame is delicious too!
More EASY Soup Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy soup recipes here, or see a few of our readers favorite recipes below.
- Creamy Lemon Chicken Orzo Soup
- Slow Cooker Tomato Basil Soup
- Crockpot Chicken Wild Rice Soup
- Creamy Chicken Tortilla Soup
Crockpot Chicken Ramen
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
- 1/4 cup chopped green onions, (about 3-4)
- 2 packs chicken flavor ramen noodles, seasoning packet discarded
Instructions
- Whisk together the soy sauce, garlic, ginger, brown sugar, sriracha, and chicken broth in the bottom of the slow cooker.
- Lay the chicken in the mixture, then top with carrots, peppers, and green onions.
- Cook on high for 2.5-3 hours or low for 3-4 hours.
- Once done, remove the chicken and shred.Add the uncooked ramen noodles to the broth in the slow cooker. Place the shredded chicken back on top and cover. Let sit for 15-20 minutes. Then stir the noodles, chicken and sauce together.
- Serve in bowls with your choice or green onions, sesame seeds and sauce on top.
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