Slow Cooker Coconut Curry Ramen with Chicken is an amazingly delicious, simple, one-pot meal. This easy recipe turns creamy coconut milk, aromatic curry spices, and tender chicken into crave-worthy dish.
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📝Shopping list
To make this coconut curry chicken recipe you will need these items available in most grocery stores:
- boneless skinless chicken breasts
- shiitake mushrooms sliced (I use frozen)
- edamame shelled I use a frozen
- green onion sliced
- soy sauce
- Thai red curry paste
- fish sauce
- Garlic minced
- toasted sesame oil
- ginger minced
- lime juice
- chicken broth
- ramen noodles You will not need the seasoning packet, if it comes with one
- full-fat coconut milk
- green onion and sesame seeds optional garnish
💜Why You Will Love This Recipe
This is one of my go-to recipes for a cold night. It is a great way to warm up no matter what the weather is outside. Some other reasons I love making a bowl of ramen in my crock pot are:
- The Yum: Rich, creamy coconut curry sauce combined with tender chicken and savory spices creates a taste that is pure "WOW"
- Ease: Perfect for busy weeknights and lazy weekends, this one-pot ramen dish requires minimal prep work and little oversight.
- Customization: You can easily customize this recipe by adding different vegetables and spice levels.
- Comfort: The warm and flavorful broth is perfect for a cozy night
- Versatility: This dish can be enjoyed as a main course or a side dish.
- Convenience: Just pop the ingredients into your slow cooker and walk away. All the magic happens without you needing to babysit it along the way.
🔪Instructions
This Thai coconut curry ramen recipe involves just a few simple steps:
Preparing Your Slow Cooker
Prepare your slow cooker by coating it with a non-stick agent. Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings.
NOTE: some slow cooker inserts come with a nonstick surface. Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface. Check your slow cooker's manual if you have any concerns.
Alternatively, you can choose to use a slow cooker liner.
Cooking
- 🍜 Place chicken into the bottom of the greased slow cooker
- 🍜 Add in all ingredients other than ramen and coconut milk and give it a good stir
- 🍜 Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours
- 🍜 Once cooking time is finished, remove the chicken and set aside
- 🍜 Add ramen cakes into the slow cooker. Make sure they are fully submerged
- 🍜 Temper coconut milk by stiring some of the hot soup from your slow cooker into the can. This will help to avoid curdling.
- 🍜 Pour tempered coconut milk inin your slow cooker, stir, cover, and continue to cook. It should take about 15 minutes for the noodles to soften
- 🍜 Using two forks, shred the chicken pieces you have set aside.
- 🍜 Once soft, gently break apart ramen noodle cakes. Add shredded chicken back into the slow cooker and stir gently to fully incorporate
- 🍜 Serve with garnish of choice
🍽Serving suggestions
Chicken curry ramen is great served right out of your slow cooker. Some favorite garnishes include:
- Sliced green onions
- Chopped fresh cilantro
- Lime wedges
- Toasted sesame seeds
- Sriracha - a drizzle on top will help kick up the heat
- Jammy eggs - a lightly boiled egg is a delicious sidekick
- Thai pickled vegetables
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🔁Substitution ideas
- Use coconut cream in place of full-fat coconut milk for a creamier soup (light coconut milk is not recommended)
- Swap rice noodles for instant ramen
- Add additional fresh veggies such as snap peas, baby bok choy, or red bell pepper
- Switch chicken broth with vegetable stock, for a different flavor
- Add more Thai curry paste to up the spice level (this is not a spicy soup as written)
- Love ramen, but not the flavors in this recipe? Try chicken ramen, buffalo chicken ramen, or taco beef ramen.
Idea
Looking to make your ramen more soupy? Use two ramen cakes rather than three.
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.
NOTE: Leftover ramen will continue to absorb broth as it sits. This can make leftovers a bit mushier (I like it this way!). To avoid this, you can add more broth when reheating. Or cook ramen separately and add it to each individual serving.
If you love this recipe...
Please let me know in the comment section below!
😉Hints & hacks
- To prep your creamy coconut curry ramen in advance, place all ingredients, other than chicken and ramen into a zip lock bag. Store in the refrigerator overnight and pop it into your slow cooker when ready.
- 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 Coconut Curry Ramen With Chicken
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- Knife and cutting board
Ingredients
- 1.5 - 2 lbs boneless skinless chicken breasts can substitute thighs
- 10 shiitake mushrooms sliced (I use frozen)
- 2 cup2 edamame shelled (I use a frozen 10 oz package)
- 4 green onion sliced
- 3 tbsp soy sauce
- 3 tbsp Thai red curry paste can use more to taste*
- 1 tablespoon fish sauce
- 1 tablespoon Garlic minced
- 1 tablespoon toasted sesame oil
- 2 teaspoon ginger minced
- ½ lime juiced
- 4 cups chicken broth
- 3 ramen cakes I use rice ramen
- 15 oz can full fat coconut milk or can coconut cream for extra creamy
- green onion and sesame seeds optional garnish
Instructions
- To a greased slow cooker, add 1.5 - 2 lbs boneless skinless chicken breasts, 10 shiitake mushrooms, 2 cup2 edamame, 4 green onion, 3 tablespoon soy sauce, 3 tablespoon Thai red curry paste, 1 tablespoon fish sauce, 1 tablespoon Garlic, 1 tablespoon toasted sesame oil, 2 teaspoon ginger, ½ lime, and 4 cups chicken broth
- Stir to combine and cover
- Cook on low for 6-8 hours or high for 3-4 hours
- After cooking remove chicken and set aside
- Add 3 ramen cakes to slow cooker. Make sure they are fully submerged in liquid
- Temper 15 oz can full fat coconut milk by adding some of the hot liquid from your slow cooker to it. Then stir the full contents of the can into the slow cooker. Cover and cook for an additional 15 minutes or so.
- Shred chicken and once ramen is cooked, stir into slow cooker while slowly and carefully breaking apart ramen cakes
- Top with sesame seeds and sliced green onion and serve
Video
Notes
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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MB says
The flavor was outstanding. The only change I would make next time, would be that I would cook and keep the ramen separate. I put the leftovers in a container in the fridge, and the noodles continued to soak up the broth, and it was one giant congealed mass the next day. Tasted good, but the texture was unpleasant. 🙂
The Lazy Slow Cooker says
So glad to hear you enjoyed this. Thank you for sharing!
Noodles that sit can continue to soak up broth. You can compensate by adding some additional broth. But, keeping the noodles separate as you did is also a great idea!! I am going to add that in to the write up as a suggestion.