Crock Pot Chicken Ramen

Name: Crock Pot Chicken Ramen
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Asian-Inspired
Ingredients: Boneless, skinless chicken thighs or breasts – for protein and richness; Chicken broth or bone broth – forms the flavorful base; Soy sauce – adds savory umami depth; Fresh garlic – provides aromatic flavor; Fresh ginger – adds warmth and spice; Carrots – bring sweetness and texture; Baby bok choy – adds freshness and nutrients; Ramen noodles (instant, seasoning discarded) – for a classic ramen base; Sesame oil (optional) – for nutty aroma and flavor; Scallions – garnish with a fresh, sharp finish; Soft-boiled eggs – traditional and rich topping; Optional: mushrooms, chili oil, sriracha – for extra flavor and heat

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There’s something deeply comforting about a warm bowl of ramen, especially on a chilly evening. I still remember the first time I made ramen at home—it was a hurried experiment after a long day at work. I tossed some chicken, broth, and noodles into my slow cooker, crossed my fingers, and hoped for the best. What came out was a surprise: rich, savory, and soothing, like a hug in a bowl. Since then, slow cooker ramen has become one of my go-to meals for nights when I need something effortless yet nourishing.

This Crock Pot Chicken Ramen is perfect for beginner cooks because it’s incredibly simple, uses everyday ingredients, and is forgiving if you make small mistakes. It’s a quick and healthy meal that allows you to skip the takeout without sacrificing flavor or comfort. Plus, with a slow cooker doing most of the work, you get all the cozy vibes of a traditional ramen with none of the stress.

Why This Recipe is Special

Unlike traditional ramen that requires layering broth, seasoning, and toppings with precision, this easy sheet pan dinner-style slow cooker ramen simplifies the process without compromising taste. It’s a one-pot dish where everything simmers together, developing deep flavor over time. This method infuses the chicken and broth with herbs and vegetables, making each bite rich and satisfying.

Not only does this lemon herb chicken recipe-style ramen soothe the soul, but it also invites flexibility. Whether you’re feeding picky eaters or looking to clear out your fridge, it adapts beautifully—making it the perfect starter recipe for new home cooks.

Ingredients and Preparation

Boneless, skinless chicken thighs or breasts
These provide hearty protein and soak up the savory broth beautifully. Thighs are juicier and more forgiving, but breasts work just as well for a leaner option.
Chicken broth or bone broth
This is the soul of your ramen, offering depth and umami. Bone broth adds extra richness and nutritional value.

Soy sauce
Adds salt and a distinct savory layer. You can substitute with tamari for a gluten-free option or coconut aminos for a lower-sodium alternative.
Garlic and ginger (fresh or powdered)
These aromatics build that signature ramen flavor. Fresh is more potent, but powder works in a pinch.
Carrots and baby bok choy
Carrots add sweetness and texture, while bok choy provides leafy freshness and a mild bitterness to balance the soup.

Ramen noodles
Use instant ramen packets without the seasoning. For a healthier option, try rice noodles or whole wheat ramen.
Sesame oil (optional)
Adds a nutty aroma that elevates the overall flavor.
Scallions and soft-boiled eggs for topping
These give a traditional finish—scallions add bite, and eggs offer richness and visual appeal.

Optional: Mushrooms, chili oil, sriracha
For an earthy kick or added heat.

Step-by-Step Instructions

Step 1
Place the chicken into your slow cooker and pour in enough broth to cover it. Add soy sauce, garlic, ginger, and carrots. Set the slow cooker to low and cook for 4-5 hours or high for 2.5-3 hours. The chicken should be tender and easy to shred.

Step 2
About 20-30 minutes before serving, remove the chicken and shred it using two forks. Return the shredded chicken to the pot. Add in bok choy and uncooked ramen noodles. Stir gently to mix everything evenly.

Step 3
Cook for another 20-30 minutes on high until the noodles are soft but not mushy and the bok choy is wilted.

Step 4
While the ramen finishes cooking, soft-boil the eggs on the stovetop if desired. To do this, boil water, lower the eggs in, and cook for 6-7 minutes. Transfer to an ice bath and peel gently.

Step 5
Serve the ramen in bowls, topping each with scallions, a halved egg, and optional sesame oil or chili sauce. Enjoy warm.

Beginner Tips and Notes

Noodles too soft? Cook them separately and add just before serving to prevent overcooking.
Chicken browning too quickly in slow cooker? That’s unlikely, but if you’re using high heat and want less browning, trim fat from the chicken or use low setting instead.
Short on time? Use pre-shredded rotisserie chicken and reduce cook time by half.

No bok choy? Substitute with spinach or napa cabbage—just add it in the final 5-10 minutes so it doesn’t wilt too much.
No fresh ginger or garlic? Use 1/2 tsp powdered versions per clove/inch.

Serving Suggestions

Pair this quick and healthy meal with a side of edamame or a light cucumber salad for balance. If you’re craving something richer, add a small side of potstickers.

Leftovers store well in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to rehydrate the noodles. It’s also freezer-friendly—just freeze without the noodles and add fresh ones upon reheating.

Conclusion

This easy sheet pan dinner alternative is the kind of meal that makes you feel like a kitchen pro without needing any fancy techniques. Whether you’re new to cooking or just need a low-effort weeknight win, this lemon herb chicken recipe-inspired Crock Pot Ramen is a must-try. Give it a shot, then come back and let me know how yours turned out—did you try mushrooms or go bold with sriracha? I’d love to hear your twist.

FAQ About Crock Pot Chicken Ramen

1. Can I use instant ramen noodles in the slow cooker?

Yes, you can use instant ramen noodles—just discard the seasoning packet. Add the noodles during the last 20–30 minutes of cooking so they don’t get mushy.

2. What’s the best cut of chicken to use for this recipe?

Boneless, skinless chicken thighs are ideal because they stay juicy and shred easily. However, chicken breasts also work well if you prefer leaner meat.

3. Can I make this recipe vegetarian or vegan?

Absolutely. Replace the chicken with tofu or mushrooms, and use vegetable broth instead of chicken broth. Add a splash of soy sauce for depth of flavor.

4. How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water to loosen the noodles.

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