Name: Slow Cooker Chicken Ramen Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Japanese
Ingredients: 1 pound chicken thighs; 4 cups chicken broth; 2 cups water; 1 cup sliced mushrooms; 1 cup chopped bok choy; 2 cloves garlic, minced; 1 inch ginger, grated; 2 green onions, sliced; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 packs ramen noodles

Description

This Slow Cooker Chicken Ramen recipe is a comforting and easy-to-make dish that delivers rich, savory flavors with tender chicken, fresh vegetables, and perfectly cooked ramen noodles. Slow cooking allows the broth to develop deep flavors while hands-off cooking ensures convenience, making it ideal for a cozy meal any day of the week.

Ingredients

Scale

Chicken and Broth

1 pound chicken thighs
4 cups chicken broth
2 cups water

Vegetables and Flavorings

1 cup sliced mushrooms
1 cup chopped bok choy
2 cloves garlic, minced
1 inch ginger, grated
2 green onions, sliced

Seasonings

2 tablespoons soy sauce
1 tablespoon sesame oil
2 packs ramen noodles

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Instructions

Prepare the slow cooker. Place the chicken thighs into the slow cooker as the base of your soup.
Add the liquids and seasonings. Pour in the chicken broth and water, then add sliced mushrooms, minced garlic, grated ginger, soy sauce, and sesame oil for depth of flavor.
Cook the chicken. Set the slow cooker to low and cook for 6 hours, or use high for 3 hours, allowing the chicken to tenderize and broth to absorb aromatics.
Shred the chicken. Remove the cooked chicken thighs and shred them using two forks to create bite-sized pieces perfect for the soup.
Return shredded chicken to the slow cooker. Add the shredded chicken back into the broth, integrating the flavors even further.
Add bok choy and ramen noodles. Stir in the chopped bok choy and ramen noodles to cook and soften.
Finish cooking. Continue cooking in the slow cooker for an additional 30 minutes until the noodles are tender and vegetables are slightly wilted.
Serve. Ladle the ramen into bowls and garnish with sliced green onions for a fresh crunch and finishing touch.

Notes

Use boneless, skinless chicken thighs for the best texture and easier shredding.
Feel free to swap bok choy with spinach or kale if preferred.
For extra protein, add a soft-boiled egg on top when serving.
If you want a richer broth, add a splash of mirin or rice vinegar before serving.
Customize the spice level by adding chili flakes or sriracha sauce.
Leftover ramen can be refrigerated for up to 3 days; noodles may absorb broth so reheat carefully and add extra broth as needed.