Crockpot Chicken Ramen

A fork lifts a bite of ramen out of the bowl

4.80 from 5 votes

Yes, you can make ramen in the slow cooker! This easy ramen has the most amazing tasting broth, along with tender shredded chicken and veggies. Load up your bowls and bring on the cozy!

Prep Time10

Cook Time2 30

Total Time2 40

Servings: servings

Calories: 332kcal

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.

Notes

*If you like your Ramen extra broth filled, feel free to double the sauce ingredients.

How to Store: Keep leftovers in an airtight container in the fridge for 3-4 days.

How to Freeze: This Crockpot Chicken Ramen recipe freezes well. I suggest freezing it without the noodles and instead adding them when reheating for the best texture. It can be frozen before or after cooking. See “freezer meal instructions” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments, stir in between heating, or in a pot on the stove.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition