Crock Pot Chicken Ramen
A cozy, easy-to-make slow cooker chicken ramen that requires minimal hands-on time, perfect for busy weeknights and customizable with toppings.
Ingredients
For the soup
- 4 cups chicken broth low-sodium if preferred
- 2 cups water
- 2 cups cooked chicken, shredded rotisserie chicken works great
- 4 servings ramen noodles discard seasoning packets
- 1 cup sliced mushrooms white or cremini
- 1 cup chopped green onions reserve some for garnish
- 2 cloves garlic, minced
- 1 tablespoon soy sauce tamari for gluten-free
- 1 tablespoon ginger, grated or 1 tsp ground ginger
- Salt and pepper to taste
- Soft-boiled eggs, for serving optional
- Sliced lime, for serving optional
Instructions
Preparation
- Add the chicken broth, water, shredded chicken, sliced mushrooms, chopped green onions (reserve some for garnish), minced garlic, soy sauce, grated ginger, and a pinch of salt and pepper to the crock pot.
- Stir everything together so the flavors start to distribute evenly.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- About 30 minutes before serving, add the ramen noodles to the crock pot and push them down so they’re submerged. Cook until tender—usually 20–30 minutes depending on noodle thickness.
- Taste and adjust seasoning with more soy sauce, salt, or pepper. Ladle into bowls and top with soft-boiled eggs and lime slices if using. Garnish with the reserved green onions and a crack of black pepper.
Notes
Use low-sodium broth so you can control the salt level. Pre-cook or use leftover rotisserie chicken to speed assembly. Add ramen late to prevent sogginess. Stir in 1–2 teaspoons of miso paste after cooking for a richer broth. Finish with a tiny drizzle of toasted sesame oil for extra aroma.