This slow cooker chicken ramen is a tasty take-off of a traditional Asian noodle soup. This version is more noodles, less soup, and all delicious!
Ramen noodles aren't just for college students anymore! These yummy, easy-to-make noodles are delicious and versatile. AND....great for tossing into your slow cooker!
Ramen cooks quickly and holds its shape well in the crock pot, something pasta doesn't always do. And although it is traditionally used in soup - nothing I do is truly authentic, so this dish is not soupy at all!
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What is Ramen anyway?
Ramen is not pasta. It resembles it in its consistency, look, and feel but it is made totally differently. And - ramen is actually pre-cooked (steamed and air-dried). For this reason, ramen can actually be eaten while still crunchy.
But don't! Give your ramen an upgrade from those college days. Whip out your slow cooker and make this amazing recipe instead!
One of the best parts of ramen is that it's super economical and easy to find. From the grocery store to the dollar store - ramen is everywhere.
📝Shopping list
To make this great recipe, you will need:
- chicken breast*
- garlic cloves
- fresh ginger
- soy sauce
- sugar snap peas*
- mushrooms sliced - white, shiitake mushrooms or baby bella
- red bell pepper
- chicken broth
- hoisin sauce
- honey
- toasted sesame oil
- green onions - sliced, separate white slices from green
- ramen noodles
- sesame seeds and green onion slices - for serving
- hard-boiled eggs - optional for serving
- Non-stick cooking spray
🔪Instructions
The very first thing you want to do is open your instant ramen noodles and throw away those seasoning packets! Your chicken ramen noodles will have plenty of flavor without it.
Next, spray your slow cooker with a non-stick cooking spray. Add all ingredients other than the green parts of the green onion slices and ramen noodles to your slow cooker. Cover and cook on low heat for 3-4 hours, until chicken is cooked through.
Once the chicken is done, remove it from the crockpot. Add dried noodles to the sauce in the slow cooker and place cover on top.
Use two forks to shred the chicken. At this point (10 or so minutes later), the noodles should be getting soft. Pull noodles apart, add shredded chicken back into slow cooker, and stir all to fully combine.
If desired, top with sesame seeds, sliced green onion, and a medium to hard boiled egg. Serve and enjoy!!
🍽Serving suggestions
This great dish is almost a complete meal on its own. Serve with a light side dish such as edamame or a garden salad.
Zucchini and squash parmesan and acorn squash both make perfect side dishes as well.
🔁Substitutions/Options
- Bok choy and snow peas would both make great additions to this dish.
- Boneless, skinless chicken thighs can be used in place of breasts if you prefer
- Add salt and black pepper to taste, if needed
- Looking to make your ramen more soupy? Add in an additional 2 cups of chicken broth.
Storing
Store leftovers of your ramen noodle soup in an airtight container or zipper-top bag. They will reheat nicely the next day in the microwave.
Your slow cooker chicken ramen will last in the refrigerator for 3-4 days and in the freezer for several months.
If you love this recipe, please let me know in the comment section below!
😉Hints & hacks
- This dish is easiest to serve with a pair of tongs.
- To prep this meal in advance, cut up all veggies. Mix them together in an airtight container or bag with all the sauce ingredients. Store the chicken, noodles, and any garnishes separately until you are ready to cook.
- All slow cookers are different and may have slightly different cook times. The first time you make this dish note how long it takes for your chicken to reach 165℉. This will make your timing easier to gauge the next time you make it.
- Store leftovers in individual serving-sized containers for easy grab-and-go future meals. It makes the perfect meal on a busy day.
- This is one of the best slow cooker recipes to use with a slow cooker liner. If you use a liner, you can skip spraying your slow cooker with non-stick spray.
- In the market for a slow cooker? I love mine!
- Don't forget to plug your slow cooker in and turn it on! 😏
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📖 Recipe
Slow Cooker Chicken Ramen
Equipment
- Knife and cutting board
- non-stick cooking spray
Ingredients
- 1.25 lbs chicken breast anywhere from 1 - 1.5 lbs would work
- 3 cloves garlic fresh, minced or pressed
- 1 tablespoon ginger fresh, mashed or minced
- ½ cup low sodium soy sauce
- 1 cup sugar snap peas
- 1 cup mushrooms sliced, white or baby bella
- 1 red pepper chopped
- 1¾ cups chicken broth
- ¼ cup hoisin sauce
- ⅓ cup honey
- 2 tablespoon toasted sesame oil
- 3-4 green onions sliced. separate white slices from green
- 2 packages ramen noodles
- sesame seeds and green onion slice for topping optional for serving
- hard-boiled eggs optional for serving
Instructions
- spray slow cooker with non-stick cooking spray
- add all ingredients other than noodles and green parts of sliced green onion to slow cooker and stir to combine.1.25 lbs chicken breast, 3 cloves garlic, 1 tablespoon ginger, ½ cup low sodium soy sauce, 1 cup sugar snap peas, 1 cup mushrooms, 1 red pepper, 1¾ cups chicken broth, ¼ cup hoisin sauce, ⅓ cup honey, 2 tablespoon toasted sesame oil, 3-4 green onions
- Cook for 3-4 hours until chicken reaches an internal temperature of 165°F
- remove chicken from slow cooker and set aside.
- place ramen noodles into liquid and slow cooker and place cover on slow cooker. Keep slow cooker on the low setting
- Shred chicken breasts with two forks
- once noodles have softened enough to pull apart, fully mix then with liquid and veggies in slow cooker.
- stir shredded chicken into noodle mixture. Cover and cook for 15-20 minutes.
- serve and enjoy!
Nutrition
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Nicole says
Delish! Family loved it. Added red pepper flakes for a kick.
The Lazy Slow Cooker says
Thank you for sharing! So glad you enjoyed it!!