Slow Cooker Buffalo Chicken Ramen Recipe
Slow Cooker Buffalo Chicken Ramen is bursting with flavor and comes together effortlessly. Tender chicken and chewy ramen noodles are the perfect combo for busy weeknights or lazy weekend!
Servings: 6 servings
Calories: 493kcal
Equipment
- Knife and cutting board
- measuring cups and spoons
Ingredients
- 12 oz buffalo sauce
- 15 oz canned corn
- 8 oz cream cheese cut into 1" squares
- 2 cups cheddar cheese shredded, divided into 2 equal portions
- 1 cup chicken broth
- 2 tablespoon ranch dressing mix
- 2 cloves garlic minced
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 3 2.5 oz ramen cakes
Instructions
- to a greased slow cooker, add 12 oz buffalo sauce, 15 oz canned corn, 8 oz cream cheese, 2 cups cheddar cheese, 1 cup chicken broth, 2 tablespoon ranch dressing mix, and 2 cloves garlic and stir to combine
- add 1.5 lbs boneless, skinless chicken thighs to slow cooker and fully submerge in sauce
- cover and cook on low for 4-6 hours or high for 2-3 hours.
- 15 minutes before serving, remove cooked chicken from slow cooker and add in 3 2.5 oz ramen cakes. Make sure cakes are fully submerged in sauce and replace slow cooker cover
- shred or cut chicken into bite sized chunks
- open slow cooker and add chicken back in. Stir to fully incorporate chicken and ramen into sauce.
- top with remaining shredded cheese, cover and allow cheese to melt
- top with freshly chopped cilantro for serving
Video
Notes
You can adjust the spice level of your dish to your preference by varying the level of spiciness of the buffalo sauce. To really dial up the heat, use hot sauce in place of buffalo sauce.
See above write up for addition serving and storing suggestions.
Nutrition
Calories: 493kcal | Carbohydrates: 16g | Protein: 35g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 184mg | Sodium: 2851mg | Potassium: 451mg | Fiber: 0.03g | Sugar: 2g | Vitamin A: 913IU | Vitamin C: 2mg | Calcium: 318mg | Iron: 1mg
