Description
This Crockpot Chicken Ramen offers a rich, flavorful Asian-inspired noodle soup that’s easy to make and perfect for a comforting meal. Tender chicken thighs simmer in a savory broth enhanced with ginger, garlic, and soy-based sauces, combined with fresh vegetables and ramen noodles for a satisfying dish. Preparing it in the slow cooker means minimal hands-on time and maximum depth of flavor.
Ingredients
Scale
Chicken and Broth
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce (optional)
Noodles and Vegetables
- 2 packs ramen noodles (discard seasoning)
- 1 cup shredded carrots
- 1 cup sliced shiitake mushrooms
- 2 cups baby spinach
Garnishes
- 2 green onions, sliced
- 2 soft-boiled eggs (optional, for serving)
- Sesame seeds for garnish
Instructions
- Prepare Slow Cooker Base: Place the chicken thighs in the crockpot. Add chicken broth, soy sauce, hoisin sauce, rice vinegar, grated ginger, minced garlic, sesame oil, and chili garlic sauce if using. Stir gently to combine all ingredients evenly.
- Cook the Chicken: Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shreds with a fork.
- Shred Chicken: Remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the broth in the crockpot.
- Add Vegetables and Noodles: Add the shredded carrots, sliced shiitake mushrooms, and ramen noodles into the crockpot. Cover and continue cooking on high for 10–15 minutes until the noodles are tender.
- Wilt Spinach: Stir in the baby spinach just before serving so it wilts but retains its bright color and nutrients.
- Serve and Garnish: Ladle the ramen soup into bowls and garnish with sliced green onions, soft-boiled eggs if using, and a sprinkle of sesame seeds for added flavor and texture.
Notes
- Chicken breasts can be used as a substitute but chicken thighs provide a more tender and flavorful result.
- For extra richness, add a dash of miso paste or a few drops of chili oil to the broth.
- Leftovers store well and the flavors develop further, making the soup even more delicious the next day.
