Crockpot Chicken Ramen Recipe
If you’re searching for a total weeknight comfort meal that’s also impressively flavorful, Crockpot Chicken Ramen deserves your full attention! This homemade take on a classic favorite combines tender chicken, savory broth, and a colorful medley of veggies and noodles, all simmered low and slow for maximum flavor. With little hands-on time and plenty of customizable options, this ramen brings together everything you love about your favorite noodle bowls right at home—no takeout menu required.
Ingredients You’ll Need
Each ingredient in Crockpot Chicken Ramen works in harmony, creating layers of umami, richness, and freshness. With a handful of pantry staples and some fresh veggies, you’ll get a perfect balance of taste, texture, and that signature ramen heartiness.
- Chicken thighs or breasts (1 1/2 pounds): Go with thighs for extra juiciness, or breasts for a leaner bowl—either way, the slow cooking keeps them tender.
- Low-sodium chicken broth (4 cups): The base of the soup; opt for low-sodium to better control the final flavor.
- Water (4 cups): Helps balance the broth’s intensity and keeps the soup light.
- Low-sodium soy sauce (1/4 cup): Adds deep, savory notes and classic ramen color.
- Hoisin sauce (2 tablespoons): Infuses a touch of sweetness and body to the broth—don’t skip it!
- Rice vinegar (1 tablespoon): A splash brightens the flavors and creates balance.
- Sesame oil (1 tablespoon): Delivers that irresistible nutty aroma for instant ramen nostalgia.
- Fresh ginger, grated (1 tablespoon): Adds zing and a subtle warmth, making every spoonful comforting.
- Garlic cloves, minced (4): A must for savory depth—freshly minced is best.
- Brown sugar (1 tablespoon): Balances the salty and tangy edges of the broth just right.
- Chili garlic sauce or sriracha (1 teaspoon, optional): Just the thing for a gentle kick of heat—add more if you’re feeling bold.
- Ramen noodles, 2 packs (discard seasoning): Instant ramen noodles work perfectly here—just use the noodles, not the packets!
- Sliced mushrooms (1 cup): Offer earthy, umami layers and a tender bite.
- Shredded carrots (1 cup): Toss in for touch of sweetness and a pop of color.
- Baby spinach (2 cups): Wilts gently for a hit of greens without overpowering the dish.
- Green onions, sliced (2): The classic ramen topper for crunch and freshness.
- Soft-boiled eggs and sesame seeds (optional): The crowning glory—totally worth the extra effort for true ramen shop vibes.
How to Make Crockpot Chicken Ramen
Step 1: Build Your Flavorful Base
Start by placing your chicken thighs or breasts into the bottom of your trusty slow cooker. Pour in the chicken broth and water, then layer in the soy sauce, hoisin sauce, rice vinegar, sesame oil, grated ginger, minced garlic, brown sugar, and a little chili garlic sauce or sriracha if you’re feeling adventurous. This step is where all those rich, savory flavors take shape and begin mingling—so don’t be shy about stirring everything together to make sure the chicken gets a proper flavor hug!
Step 2: Slow Cook to Tender Perfection
Cover the crockpot and let everything simmer gently—if you have time, opt for low heat (6 to 7 hours) for the ultimate meltingly-tender chicken. In a hurry? High for 3 to 4 hours works beautifully. Your kitchen will start to smell divine, and the chicken will happily soak up every bit of savory goodness.
Step 3: Shred the Chicken
Once your chicken is fully cooked and supremely tender, carefully remove it from the slow cooker. Use two forks to shred it into bite-sized pieces—this helps the chicken absorb more of those delicious broth flavors when you pop it back in. Return the shredded chicken to the crockpot and stir well.
Step 4: Add Mushrooms and Carrots
Now for a veggie boost! Toss in the sliced mushrooms and shredded carrots, then let them cook together on high for another 10 to 15 minutes. This quick steam keeps the veggies vibrant and ever-so-slightly crisp, bringing both flavor and a beautiful visual pop to your Crockpot Chicken Ramen.
Step 5: Noodles and Spinach Finale
Just before serving, stir in the ramen noodles and baby spinach. Keep things moving so those noodles don’t clump up—let them soak for about 5 to 7 minutes until perfectly tender, then give everything a final, gentle stir. You’re now ready for slurpable greatness!
How to Serve Crockpot Chicken Ramen
Garnishes
Garnishing is where the magic happens! Top each steaming bowl of Crockpot Chicken Ramen with sliced green onions for a fresh bite, a soft-boiled egg for extra richness, and a sprinkle of sesame seeds for a lovely crunch. If you have some nori sheets or a drizzle of chili oil on hand, don’t hesitate—they take your ramen right over the top.
Side Dishes
While this ramen is a meal all its own, you can make it extra special with a few sides. Try pairing your Crockpot Chicken Ramen with crisp, chilled cucumber salad or tangy Asian slaw to keep things light. Some steamed edamame or crunchy spring rolls on the side also make for a restaurant-worthy spread without much extra effort.
Creative Ways to Present
Ramen bowls are all about visual appeal, so have fun arranging your toppings! For a dinner party, set up a DIY ramen bar with a variety of garnishes so everyone can customize their bowl. Or, serve the soup in big mugs for a cozy, casual feel—perfect for curling up on the couch. And if you’re making lunchboxes, pack the broth separately from the noodles to keep things fresh.
Make Ahead and Storage
Storing Leftovers
Store leftover Crockpot Chicken Ramen in airtight containers in the refrigerator for up to three days. For best results, keep the noodles separate, as they’ll keep absorbing broth and can turn mushy if left in the soup. Just combine everything when you’re ready to reheat!
Freezing
Soup freezes beautifully, but noodles do not. If you plan on freezing a batch of Crockpot Chicken Ramen, ladle the broth, chicken, and veggies into freezer-safe containers, then add freshly cooked noodles and greens after thawing. This way, you’ll keep that springy, slurp-worthy noodle texture.
Reheating
To reheat, simply warm the broth and chicken mixture on the stovetop over medium heat or in the microwave, and add your reserved noodles and spinach just before serving. Stir gently to avoid breaking up the noodles, and finish with your favorite toppings for freshly-made flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both options work wonderfully in Crockpot Chicken Ramen. Thighs bring extra tenderness and flavor, but if you prefer a lighter bite, chicken breasts are a great substitute.
What can I use instead of ramen noodles?
If you’re looking for a twist, rice noodles or udon are excellent swaps. They soak up the broth just like ramen, while adding their own special texture and personality to your bowl.
How spicy is this recipe?
The level of heat is totally up to you! The recipe calls for just a teaspoon of chili garlic sauce or sriracha, giving it a gentle warmth. Add more for a fiery kick, or leave it out for a super mild, family-friendly soup.
Can I add more vegetables?
Definitely. Bok choy, bell peppers, snap peas, or sweet corn are delicious ways to add both color and nutrition. Just add them in step 4 with the carrots and mushrooms for even more texture and flavor.
Is Crockpot Chicken Ramen gluten-free?
Traditionally, ramen noodles and most soy sauces contain gluten. For a gluten-free ramen, choose rice noodles and switch to tamari or a certified gluten-free soy sauce to enjoy all the same flavors worry-free.
Final Thoughts
There’s just something so cozy and satisfying about digging into a big bowl of homemade Crockpot Chicken Ramen. Whether you’re looking to wow your family or simply craving something warm and slurp-worthy, this recipe is easy to love and tough to beat. Give it a try—you might just find yourself making it on repeat all year long!
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Crockpot Chicken Ramen Recipe
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crockpot Chicken Ramen recipe is a comforting and flavorful dish that is easy to make in a slow cooker. Tender chicken, vegetables, and noodles simmer in a savory broth, creating a satisfying meal that’s perfect for any day of the week.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
For the Broth:
- 4 cups low-sodium chicken broth
- 4 cups water
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce or sriracha (optional)
For the Soup:
- 2 packs ramen noodles (discard seasoning packets)
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 2 cups baby spinach
- 2 green onions, sliced
- Soft-boiled eggs and sesame seeds for serving (optional)
Instructions
- Prepare the Chicken: Place the chicken in the slow cooker.
- Cook the Broth: Add broth, water, soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, brown sugar, and chili garlic sauce. Cook until chicken is tender.
- Shred Chicken: Remove, shred, and return chicken to the pot.
- Add Vegetables: Add mushrooms and carrots, cook briefly.
- Cook Noodles: Stir in ramen and spinach, cook until noodles are tender.
- Serve: Top with green onions, eggs, and sesame seeds.
Notes
- Use low-sodium ingredients for a healthier dish.
- Swap ramen for rice noodles or udon if desired.
- Customize with additional vegetables like bok choy, bell peppers, or corn.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
