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
Scale
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
