Description
This Slow Cooker Chicken Ramen is a comforting, flavorful meal that’s incredibly easy to make. Tender chicken, fresh vegetables, and slurp-worthy noodles simmer in a savory, slightly sweet broth for a cozy, hands-free dinner. Perfect for busy weeknights or when you need a warm, nourishing meal without the hassle.
Ingredients
Scale
- 1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
- 3 cloves garlic, minced
- 1 ½ cups matchstick carrots
- 1 large red bell pepper, sliced
- 8 ounces sugar snap peas
- 3 medium scallions, chopped (plus extra for topping)
- 4 cups chicken stock
- ½ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 packets of chicken-flavored ramen noodles (reserve one seasoning packet)
- 2 soft-boiled eggs, halved (for topping)
Instructions
- Load the Slow Cooker: Place the chicken in the slow cooker and scatter the minced garlic, matchstick carrots, sliced bell pepper, sugar snap peas, and chopped scallions over the top.
- Make the Broth: In a separate bowl, whisk together the chicken stock, soy sauce, brown sugar, and one of the ramen seasoning packets. Pour this mixture into the slow cooker, ensuring all ingredients are well coated.
- Cook the Chicken: Cover and cook on low for 4-6 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork. If using chicken breasts, check for doneness at the 4-hour mark to prevent drying out.
- Shred and Add Noodles: About 30 minutes before serving, use two forks or tongs to shred the chicken into bite-sized pieces. Add the dry ramen noodles, stirring every 10 minutes to ensure even cooking. The noodles should absorb the broth and become soft but not mushy.
- Serve and Garnish: Once the noodles are tender, ladle the ramen into bowls. Top with additional scallions and halved soft-boiled eggs for a rich, creamy finish. Serve immediately and enjoy!
Notes
- Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the broth separate from the noodles to prevent sogginess.
- Freezing Option: Freeze the broth and chicken for up to 2 months. Add fresh noodles when reheating.
- Spice It Up: Stir in sriracha, chili oil, or red pepper flakes for a spicy kick.
- Extra Toppings: Try sesame seeds, a drizzle of sesame oil, shredded cabbage, or sliced jalapeños for added texture and flavor.
- Egg Variations: If you prefer a fried egg instead of a soft-boiled one, cook it separately and place it on top before serving.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 441 kcal
- Sugar: 11g
- Sodium: 1263mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 59g
- Cholesterol: 256mg