Crock Pot Chicken Ramen

This Crock Pot Chicken Ramen is a savory and veggie-packed recipe, which includes boneless chicken thighs and ramen noodles. It’s a no-fuss take on the classic, ready in about 6 hours and 10 minutes.

Crock Pot Chicken Ramen Ingredients

• 1 ½ – 2 pounds boneless skinless chicken thighs or breasts
• 3 cloves garlic, minced
• 1 ½ cups matchstick carrots
• 1 large red bell pepper, sliced
• 8 ounces sugar snap peas
• 3 medium scallions, chopped
• 4 cups chicken stock
• ½ cup low sodium soy sauce
• 2 tablespoons brown sugar
• 2 packets chicken flavored ramen noodles (reserve one seasoning packet)
• Toppings: scallions and hard boiled egg

How To Make Crock Pot Chicken Ramen

1. Add chicken and vegetables: Trim and place the chicken in a 6-quart slow cooker. Top with garlic, carrots, bell pepper, snap peas, and scallions.
2. Make the broth: In a bowl, whisk together chicken stock, soy sauce, brown sugar, and one ramen seasoning packet. Pour over the chicken and veggies.
3. Cook the chicken: Cover and cook on HIGH for 3-4 hours or LOW for 4-6 hours until chicken is tender.
4. Shred the chicken: About 30 minutes before serving, break up the chicken into chunks—it should shred easily.
5. Add ramen noodles: Stir in the dry ramen noodles (discard the second seasoning packet). Stir every 10 minutes until noodles are tender.
6. Serve and top: Once noodles are cooked, serve hot topped with scallions and a hard boiled egg.

Recipe Tips

• Can I use chicken breasts or thighs?
  Yes, both work well. Thighs offer more flavor and moisture, while breasts cook a bit faster.
• How to make it spicy:
  Add red pepper flakes or a drizzle of sriracha to the broth for heat.
• Best toppings for ramen:
  Try shredded cabbage, jalapeños, spinach, sesame seeds, sesame oil, or lime juice.
• Can I add more vegetables?
  Yes, toss in broccoli, bok choy, or mushrooms at the start of cooking.
• What if I want a fried egg topping?
  Go for it! A sunny side up egg is a great alternative to hard-boiled.

What To Serve With Chicken Ramen

This ramen is filling on its own but pairs well with:

• Steamed edamame with sea salt
• Asian-style cucumber salad
• Vegetable spring rolls
• Kimchi or pickled radish

How To Store Chicken Ramen

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Not recommended due to the noodles’ texture after thawing.

Chicken Ramen Nutrition Facts

• Calories: 441 kcal
• Carbohydrates: 19g
• Protein: 59g
• Fat: 13g
• Saturated Fat: 3g
• Cholesterol: 256mg
• Sodium: 1263mg
• Potassium: 1155mg
• Fiber: 3g
• Sugar: 11g
• Calcium: 74mg
• Iron: 4mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use instant noodles other than ramen?
Yes, just avoid seasoning packets if they’re included, and watch cooking times.

Why do I only use one ramen seasoning packet?
Using both can make the broth too salty—one is enough for flavor.

How to keep noodles from getting mushy?
Only add them 30 minutes before serving and stir frequently.

Can I meal prep this ramen?
Yes, prep everything except the noodles in advance. Add noodles fresh when reheating.

Is this recipe gluten-free?
Not as written. Use gluten-free soy sauce and gluten-free noodles for a GF version.

Try More Recipes:

• Crock Pot Chicken Ranch Tacos
• Crock Pot Chicken Quinoa Burrito Bowl
• Crock Pot Chicken Quinoa Soup