If you’re craving a comforting meal that’s packed with flavor and effortless to make, this Crockpot Chicken Ramen Recipe is exactly what you need. Imagine tender chicken thighs slow-cooked to juicy perfection in a savory broth rich with ginger, garlic, and soy sauce, complemented by fresh vegetables, silky noodles, and topped with vibrant garnishes. It’s the perfect cozy dinner that feels both indulgent and wholesome, and the slow cooker does all the hard work for you. Whether you’re new to ramen or a longtime fan, this recipe will quickly become a favorite go-to for nights when you want something satisfying but simple.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building the deep, balanced flavors and textures you want in an incredible bowl of ramen. From tender chicken and umami-packed broth to fresh veggies and vibrant garnishes, everything comes together beautifully.
- 1 1/2 pounds boneless, skinless chicken thighs: These stay tender and juicy after slow cooking, giving the dish rich flavor and protein.
- 4 cups low-sodium chicken broth: Provides the savory base that’s light but flavorful enough to soak into every bite.
- 1/4 cup low-sodium soy sauce: Adds that classic salty umami depth essential for ramen.
- 2 tablespoons hoisin sauce: Brings a touch of sweetness and complexity to the broth.
- 1 tablespoon rice vinegar: Balances the flavors with a gentle tanginess to brighten the soup.
- 1 tablespoon freshly grated ginger: Infuses the broth with warmth and a bit of zest.
- 3 cloves garlic, minced: Provides aromatic richness and depth.
- 1 tablespoon sesame oil: Offers nutty flavor to round out the broth beautifully.
- 1 teaspoon chili garlic sauce (optional): Adds a subtle kick for those who like a little heat.
- 2 packs ramen noodles (discard seasoning): The tender noodles soak up the broth, making each bite delightfully satisfying.
- 1 cup shredded carrots: Adds a touch of sweetness and vibrant color.
- 1 cup sliced shiitake mushrooms: Contributes earthy umami and meaty texture.
- 2 cups baby spinach: Wilts quickly into the broth, giving freshness and nutrients.
- 2 soft-boiled eggs (for serving, optional): Classic ramen finishing touch that adds creaminess and richness.
- Sesame seeds for garnish: Adds a nutty crunch and pretty presentation.
How to Make Crockpot Chicken Ramen Recipe
Step 1: Combine and Cook the Chicken
Start by placing the chicken thighs directly into your crockpot. Then pour in the chicken broth, soy sauce, hoisin sauce, rice vinegar, ginger, garlic, sesame oil, and chili garlic sauce if you’re using it. Give everything a good stir to ensure the flavors start mingling early. Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The result? Chicken so tender it practically falls apart with just a fork—perfect for shredding and infusing the broth with incredible taste.
Step 2: Shred the Chicken and Add Veggies
When the chicken is tender, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the pot to soak up all that savory broth. Next, add the shredded carrots, sliced shiitake mushrooms, and ramen noodles, which are key to that classic texture we all love. Cover again and cook on high for an additional 10 to 15 minutes, until the noodles are perfectly tender but not mushy.
Step 3: Wilt the Spinach and Final Touches
Just before serving, stir in the baby spinach. It will wilt quickly from the residual heat, adding a lovely pop of color and fresh flavor without losing any nutrients. This last step keeps the spinach vibrant and tender, elevating both the look and taste of your bowl of ramen.
How to Serve Crockpot Chicken Ramen Recipe
Garnishes
Topping your ramen makes all the difference in creating a bowl that’s as beautiful as it is delicious. Thinly sliced green onions add a gentle sharpness and color contrast, while soft-boiled eggs bring that creamy richness we love in ramen. A sprinkle of toasted sesame seeds adds an irresistible nutty crunch that completes the experience.
Side Dishes
Though this ramen is hearty enough on its own, serving it with some light, crunchy side dishes can make your meal feel extra special. Think a simple cucumber salad with a splash of rice vinegar or crispy vegetable tempura for contrasting textures that brighten and balance the warm, savory soup.
Creative Ways to Present
Want to impress friends or family? Try serving this Crockpot Chicken Ramen Recipe in large, shallow bowls to showcase the beautiful colors of the vegetables and garnishes. Arrange the eggs cut in half delicately on top and sprinkle sesame seeds at the last moment to keep their crunch. Adding a small dish of chili oil on the side gives everyone the option to customize their spice level.
Make Ahead and Storage
Storing Leftovers
This ramen keeps beautifully in the refrigerator for up to 3 days. Store the broth, chicken, and vegetables in an airtight container. If you want to prevent the noodles from getting mushy, keep them separate and add fresh noodles when reheating your leftovers.
Freezing
Freezing your Crockpot Chicken Ramen Recipe broth and chicken is a great way to have a home-cooked meal ready for busy days. Freeze in portions without the noodles or spinach, as these do not freeze well. When thawing, reheat gently and add fresh noodles and spinach to keep the texture spot on.
Reheating
Reheat leftovers on the stove over low to medium heat until warmed through. Add noodles and spinach toward the end to avoid overcooking. If the broth has thickened in the fridge, add a splash of water or extra chicken broth to loosen it back up.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, you can use chicken breasts if that’s your preference. Just keep in mind that thighs stay more tender and juicy after slow cooking, while breasts might dry out a little if overcooked.
Is the chili garlic sauce necessary?
Nope, the chili garlic sauce is totally optional. It adds a nice spicy kick if you like heat, but the broth is flavorful and delicious without it as well.
Can I prepare this recipe in advance?
Yes! The flavors actually deepen as it sits, making leftovers or make-ahead meals even tastier. Just store separately from noodles and add fresh greens before serving.
What type of ramen noodles should I use?
Use the classic instant ramen noodles but discard the seasoning packets since the crockpot broth is already seasoned perfectly. Fresh or dried ramen noodles also work great if you prefer.
How do I make the perfect soft-boiled eggs for serving?
Boil eggs for exactly 6 to 7 minutes, then immediately plunge them into ice water to stop cooking. This method gives you a slightly runny yolk that’s perfect for ramen bowls.
Final Thoughts
This Crockpot Chicken Ramen Recipe is one of those magical dishes that feels like a warm hug on a plate. It’s straightforward to prepare but packed with layers of delicious flavors that will have you coming back for seconds and thirds. Whether you’re looking for a new weeknight favorite or a cozy dish to share on the weekend, I promise this slow cooker ramen will fit the bill beautifully. Give it a try—you won’t regret sticking with a classic done so well!
Print
Crockpot Chicken Ramen Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Crockpot Chicken Ramen offers a rich, flavorful Asian-inspired noodle soup that’s easy to make and perfect for a comforting meal. Tender chicken thighs simmer in a savory broth enhanced with ginger, garlic, and soy-based sauces, combined with fresh vegetables and ramen noodles for a satisfying dish. Preparing it in the slow cooker means minimal hands-on time and maximum depth of flavor.
Ingredients
Chicken and Broth
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce (optional)
Noodles and Vegetables
- 2 packs ramen noodles (discard seasoning)
- 1 cup shredded carrots
- 1 cup sliced shiitake mushrooms
- 2 cups baby spinach
Garnishes
- 2 green onions, sliced
- 2 soft-boiled eggs (optional, for serving)
- Sesame seeds for garnish
Instructions
- Prepare Slow Cooker Base: Place the chicken thighs in the crockpot. Add chicken broth, soy sauce, hoisin sauce, rice vinegar, grated ginger, minced garlic, sesame oil, and chili garlic sauce if using. Stir gently to combine all ingredients evenly.
- Cook the Chicken: Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shreds with a fork.
- Shred Chicken: Remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the broth in the crockpot.
- Add Vegetables and Noodles: Add the shredded carrots, sliced shiitake mushrooms, and ramen noodles into the crockpot. Cover and continue cooking on high for 10–15 minutes until the noodles are tender.
- Wilt Spinach: Stir in the baby spinach just before serving so it wilts but retains its bright color and nutrients.
- Serve and Garnish: Ladle the ramen soup into bowls and garnish with sliced green onions, soft-boiled eggs if using, and a sprinkle of sesame seeds for added flavor and texture.
Notes
- Chicken breasts can be used as a substitute but chicken thighs provide a more tender and flavorful result.
- For extra richness, add a dash of miso paste or a few drops of chili oil to the broth.
- Leftovers store well and the flavors develop further, making the soup even more delicious the next day.
