Crockpot Chicken Ramen

Why You’ll Love This Recipe

This recipe is easy, cozy, and perfect for busy days. The crockpot does most of the work, resulting in juicy chicken and deeply flavored broth. It’s also customizable, making it simple to adjust the toppings and seasonings to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Chicken broth
• Soy sauce
• Garlic
• Fresh ginger
• Sesame oil
• Ramen noodles
• Mushrooms
• Carrots
• Green onions
• Eggs

Directions

1. Place the chicken in the bottom of the crockpot.
2. Add chicken broth, soy sauce, garlic, ginger, and sesame oil.
3. Cover and cook until the chicken is tender and easy to shred.
4. Remove the chicken, shred it, and return it to the crockpot.
5. Add mushrooms and carrots and continue cooking until tender.
6. Shortly before serving, add the ramen noodles and cook until just soft.
7. Taste and adjust seasoning as needed.
8. Serve hot, topped with green onions and halved cooked eggs if desired.

Servings and timing

This recipe serves about 4 to 6 people.
Preparation time is approximately 10 minutes, with a cooking time of 4 to 6 hours on low or 2 to 3 hours on high.

Variations

You can add bok choy, spinach, or corn for extra vegetables. Swap chicken for turkey or tofu for a different protein option. For a spicy version, add chili paste or crushed red pepper flakes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store noodles separately if possible. Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use frozen chicken?

Yes, frozen chicken can be used, but cooking time may be slightly longer.

Do I need to cook the noodles separately?

No, the noodles can be cooked directly in the crockpot near the end.

What type of ramen noodles should I use?

Any dried ramen noodles work well; discard the seasoning packets.

Can I make this recipe gluten-free?

Yes, use gluten-free noodles and gluten-free soy sauce.

How do I prevent mushy noodles?

Add the noodles only during the last 10 to 15 minutes of cooking.

Can I add eggs directly to the soup?

Yes, you can stir in beaten eggs for an egg-drop style texture.

Is this recipe spicy?

It’s mild as written, but spice can be added easily.

Can I make this ahead of time?

Yes, prepare the broth and chicken ahead, then add noodles when reheating.

What toppings work well?

Green onions, sesame seeds, soft-boiled eggs, and chili oil are great options.

Can I freeze crockpot chicken ramen?

Freezing is not recommended once noodles are added, but the broth and chicken can be frozen separately.

Conclusion

Crockpot chicken ramen is a warm, nourishing meal that delivers big flavor with minimal effort. Perfect for cozy nights or meal prep, this slow-cooker version brings comfort and convenience together in one delicious bowl.

Crockpot Chicken Ramen

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Comforting crockpot chicken ramen with tender chicken, savory broth, fresh vegetables, and classic ramen flavors, perfect for a cozy meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 4–6 hours on low or 2–3 hours on high
• Total Time: 4 hours 10 minutes – 6 hours 10 minutes (low) or 2 hours 10 minutes – 3 hours 10 minutes (high)
• Yield: 4–6 servings
• Category: Soup/Main
• Method: Slow Cooking
• Cuisine: Japanese/Asian
• Diet: Gluten Free

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• 2 packs dried ramen noodles (discard seasoning packets)
• 1 cup mushrooms, sliced
• 2 medium carrots, thinly sliced
• 2 green onions, chopped
• 2 eggs, soft-boiled and halved (optional)

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Instructions

1. Place the chicken in the bottom of the crockpot.
2. Add chicken broth, soy sauce, garlic, ginger, and sesame oil.
3. Cover and cook on low for 4–6 hours or high for 2–3 hours until the chicken is tender.
4. Remove the chicken, shred it, and return it to the crockpot.
5. Add mushrooms and carrots and cook until tender, about 30 minutes.
6. 10–15 minutes before serving, add the ramen noodles and cook until just soft.
7. Taste and adjust seasoning as needed.
8. Serve hot, topped with green onions and halved soft-boiled eggs if desired.

Notes

• Add bok choy, spinach, or corn for extra vegetables.
• Swap chicken for turkey or tofu for different protein options.
• For a spicy version, add chili paste or crushed red pepper flakes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; store noodles separately if possible.
• Reheat gently on the stovetop or microwave.

Nutrition

• Serving Size: 1 bowl (~1/4 of recipe)
• Calories: 320 kcal
• Sugar: 3 g
• Sodium: 900 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 65 mg