This mouthwatering Crock Pot Ramen is the perfect solution for an inexpensive, fuss-free weeknight dinner. This flavorful and hearty dish allows you to enjoy the rich flavor of this noodle bowl with minimal effort!
And while this is an inexpensive meal, it is different from those cheap packets of noodles for hungry college students. This is not your dorm-room ramen. This flavorful, hearty soup will make you feel like a kitchen rockstar, even on those crazy busy days.
Just toss the ingredients into your slow cooker, let it simmer all afternoon, and return to add the noodles to the flavorful broth right before dinner. You will have a big bowl of ramen with Asian flavor and a family-friendly, delicious meal.
We’ll be breaking down the steps to make this dish, including some tasty ramen toppings and how to store your leftovers so your ramen doesn’t turn into a soggy mess.
Looking for more Crock Pot recipes? Try Slow Cooker Chili Mac, Crock Pot Pizza, Mexican Street Corn Soup, or Italian Beef Sandwiches for easy weeknight dinners.
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🫑Ingredient Notes
For exact amounts needed see the recipe card below
- Boneless chicken thighs: I’ve found that chicken thighs always turn out more tender and flavorful than chicken breasts in a slow cooker. But hey, if you’re a white meat fan, feel free to substitute. Whatever you use, stick with boneless chicken.
- Carrots: Matchstick-cut carrots work best.
- Bell pepper: Any color works, but red bell pepper gives the dish great color.
- Sugar snap peas
- Scallions
- Garlic
- Chicken broth
- Soy sauce
- Brown sugar
- Packages of ramen noodles: One of the seasoning packets will be used in the broth, and the other is for you to keep for your next ramen craving.
🥣How to Make Crock Pot Ramen
- Put the chicken thighs, minced garlic cloves, carrots, bell pepper, sugar snap peas, and scallions in your slow cooker.
- Pour over the chicken stock, soy sauce, and sprinkle in the brown sugar. Add in one flavor seasoning packet from the ramen noodles.
- Stir it all up, cover, and cook on high for 4 hours or low for 6 hours.
- Once your chicken is tender and your kitchen smells heavenly, add the ramen noodles to the hot broth in the slow cooker and cover. Stir every 10 minutes until the noodles are cooked through, which will be 20-30 minutes.
🍜Serving Ideas
Serving this bowl of comfort is where you can get creative. Ladle the slow cooker chicken ramen into individual bowls and let everyone add their favorite toppings.
- Add crunch: You can never go wrong with some extra crunch. Think thinly sliced radishes, bean sprouts, crushed peanuts, or cashews.
- Add soft-boiled eggs: If you’re a fan of those beautiful, gooey, jammy eggs that come with restaurant-style ramen, they are easy to make. If you have an air fryer cook your egg for 13-15 minutes. Or boil an egg for about 6-7 minutes, let it cool, peel and slice in half. It’s like a little golden surprise right there in your bowl.
- Sprinkle something on top: Remember the all-important final touch – a sprinkle of chopped green onions, cilantro, or sesame seeds for a pop of fresh flavor.
💭How to Store
If your family hasn’t devoured the entire pot of Crock Pot ramen, you might wonder how to store the leftovers. Well, I’ve got some tips for that too!
The best way to store your chicken ramen is to take the noodles from the soup broth and keep them separately. Yes, this is a pain, but it prevents the noodles from soaking up all the broth and turning into a soggy mess.
Store the broth in airtight containers in the refrigerator for 3-4 days. The noodles and toppings can be stored separately in their own containers. I usually just put them in zippered bags. When ready for round two, heat up the broth, then add the noodles and toppings.
⭐Tips
Be sure to check out the step by step instructions
- Looking for a spicy kick? Add sliced jalapenos, red pepper flakes, or a drizzle of sriracha. You can also toss in additional veggies like broccoli or bean sprouts or swap out veggies you don’t love.
- Homemade broth is terrific, but I go for store-bought chicken broth when I don’t have any.
- I suggest low-sodium soy sauce and broth for this recipe so it is not too salty.
- Chicken thighs are the unsung hero of the slow cooker universe. They are far more flavorful and juicy than chicken breasts and hold up well to slow cooking. So, don’t be chicken (pun absolutely intended) to give thighs a try!
📝FAQ About Slow Cooker Chicken Ramen
If your chicken turns out tough, it’s probably because you’re overcooking it. Yes, it’s possible to overcook the chicken, even in a slow cooker. A good rule of thumb is to cook chicken on low for about 4-6 hours or on high for 2-4 hours. Remember, every slow cooker is different, so keep an eye on it.
Absolutely! This is your ramen, after all. Feel free to add some mushrooms, fresh baby spinach, or sweet corn.
You can make the veggies and broth ahead of time. Store it in the fridge for 2-3 days or in the freezer for up to three months. When you’re ready to eat, heat the broth, cook some noodles, and you’re ready to go. Don’t add the noodles ahead of time; they will get soggy.
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Crock Pot Ramen Recipe
Ingredients
- 1 ½- 2 pounds boneless skinless chicken thighs
- 1 ½ cups matchstick carrots
- 1 large red bell pepper sliced
- 8 ounces sugar snap peas
- 3 scallions chopped
- 3 cloves garlic minced
- 4 cups chicken stock low sodium
- ½ cup soy sauce
- 2 tablespoons brown sugar
- 2 packets chicken-flavored instant ramen noodles keep one pack of seasoning
Fresh Garnishes
- Scallions
- Soft boiled eggs
- Peanuts
- Jalapenos
- Sesame seeds
Instructions
- Add the chicken thighs, garlic, carrots, bell pepper, sugar snap peas, and scallions to your slow cooker.1 ½- 2 pounds boneless skinless chicken thighs, 1 ½ cups matchstick carrots, 1 large red bell pepper, 8 ounces sugar snap peas, 3 scallions, 3 cloves garlic
- Pour the chicken stock, soy sauce, and brown sugar over the veggies and meat.4 cups chicken stock, ½ cup soy sauce, 2 tablespoons brown sugar
- Add in one of the flavor packets from the ramen noodles. Save the other packet or toss it. Stir to mix everything together.
- Put the lid on the crock pot and cook on high for 4 hours or low for 6 hours until the chicken is tender.
- 30 minutes before you want to serve the ramen, add the 2 ramen noodle packets (just the dry ramen noodles, not the seasoning) to the slow cooker and cover.2 packets chicken-flavored instant ramen noodles
- Stir the ramen every 10 minutes until the noodles are cooked, which will take about 30 minutes.
- Garnish with your chosen toppings and serve.Scallions, Soft boiled eggs, Peanuts, Jalapenos, Sesame seeds
Notes
- To make soft-boiled eggs for your ramen: If you have an air fryer cook your egg for 13-15 minutes. Or boil an egg for about 6-7 minutes. Put the soft cooked egg in an ice bath, let it cool, peel and slice it in half.
- If there are leftovers, pull most of the noodles out and store them separate from the liquid. They will soak up a lot of broth if you don’t. Store leftovers in the fridge for up to 3 days.
- Spice this up by adding sliced jalapenos, red chili flakes, or sriracha.
- Change the veggies to skip the ones you don’t like and add your favorites, like broccoli, bean sprouts, or mushrooms.
- I find chicken thighs are usually juicier and more tender than chicken breasts. But you can substitute white meat if you prefer.
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Nutrition Information
Nutrition facts are estimates.
cooked up quick and easy,, but everyone thought it was a bit sweet. will try again maybe less sugar or more peppers.
At what step do you cut up/shred the chicken? Before or after you put the noodles in?
I was really excited to try this, but was very disappointed with the results. My husband and I both thought it was really bland and lacking in flavor. The noodles also don’t need anywhere near 30 minutes to cook, they were way too overdone. The whole thing just sort of tasted like mush when you ate it. I won’t be making this again.