Description
This Slow Cooker Chicken Ramen recipe delivers comforting and flavorful homemade ramen with tender chicken, savory broth, and fresh vegetables. Perfect for an easy, hands-off meal, it simmers all day to develop deep flavors and finishes with noodles and greens cooked to perfection, garnished with green onions for a fresh touch.
Ingredients
Scale
Protein
- 1 pound chicken thighs
Broth and Seasoning
- 4 cups chicken broth
- 2 cups water
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Vegetables
- 1 cup sliced mushrooms
- 1 cup chopped bok choy
- 2 green onions, sliced (for garnish)
Noodles
- 2 packs ramen noodles
Instructions
- Prepare Slow Cooker: Place the raw chicken thighs into the slow cooker insert to start building the ramen broth base.
- Add Broth and Flavorings: Pour in the chicken broth and water, then add the sliced mushrooms, minced garlic, grated ginger, soy sauce, and sesame oil to infuse distinctive flavors.
- Slow Cook Chicken: Cook the mixture on low heat for 6 hours or on high for 3 hours to tenderize the chicken and develop a rich broth.
- Shred Chicken: Remove the cooked chicken thighs from the slow cooker and shred them finely with two forks while they are still warm.
- Return Chicken to Slow Cooker: Add the shredded chicken back to the broth to distribute the meat evenly.
- Add Vegetables and Noodles: Stir in the chopped bok choy and uncooked ramen noodles into the slow cooker for the final cooking phase.
- Cook Noodles and Greens: Continue cooking for an additional 30 minutes until the ramen noodles are tender and bok choy is wilted but still vibrant.
- Serve: Ladle the hot ramen into bowls and garnish with sliced green onions before serving to add a fresh, crisp contrast.
Notes
- Use boneless, skinless chicken thighs for faster shredding and more tender meat.
- Adjust soy sauce quantity for preferred saltiness level.
- For spicier ramen, add chili flakes or a dash of hot sauce.
- If using instant ramen packs, discard flavor packets to control sodium and add your own seasoning.
- You can substitute bok choy with spinach or napa cabbage depending on availability.
- For a richer broth, add a splash of miso paste when adding soy sauce.
- Make sure not to overcook noodles; they will become mushy if left too long.
- Store leftovers in airtight containers and reheat gently on the stovetop or microwave.
