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.

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

Description

This Crock Pot Chicken Ramen is a cozy, beginner-friendly recipe made with tender chicken, vegetables, and noodles in a rich, savory broth.

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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Instructions

Place chicken in the slow cooker and pour in enough broth to cover it. Add soy sauce, garlic, ginger, and carrots. Cook on low for 4-5 hours or high for 2.5-3 hours.
Remove the chicken and shred it with two forks. Return it to the slow cooker.
Add bok choy and ramen noodles. Cook on high for 20-30 minutes until noodles are soft and bok choy is wilted.
Soft-boil eggs separately by boiling for 6-7 minutes, transferring to an ice bath, and peeling.
Serve ramen in bowls topped with scallions, halved eggs, and optional sesame oil or chili sauce.

Notes

Add noodles near the end of cooking to prevent mushiness.
Use pre-shredded rotisserie chicken to save time.
Swap bok choy with spinach or napa cabbage if needed.
Use powdered garlic or ginger if fresh isn’t available.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4g
Sodium: 980mg
Fat: 10g
Saturated Fat: 2.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 28g
Cholesterol: 120mg