Crock Pot Ramen Recipe: Simple Weeknight Comfort Food (Print Version)
Slow cooker ramen delivers rich, savory broth and tender noodles with minimal effort. A fuss-free, hearty meal perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 255 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Japanese
# Ingredients:
→ The Umami-Rich Broth Base
01 -
6 cups low-sodium chicken broth
02 -
1/2 cup low-sodium soy sauce
03 -
1/4 cup rice vinegar
04 -
2 tbsp toasted sesame oil
05 -
1 tbsp fresh ginger, grated
06 -
4 cloves garlic, minced
07 -
1 tbsp Sriracha or chili garlic sauce (adjust to taste)
08 -
1 tbsp light brown sugar, packed
09 -
Salt and freshly ground black pepper to taste
→ Slow-Cooked Hearty Fillings
10 -
1 1/2 lbs boneless, skinless chicken thighs
11 -
8 oz cremini mushrooms, sliced
12 -
2 medium carrots, julienned
→ Noodle & Fresh Finishes
13 -
6 blocks instant ramen noodles (flavor packets discarded)
14 -
6 large eggs, soft-boiled and halved, for garnish
15 -
1/2 cup green onions, thinly sliced, for garnish
16 -
1 tbsp toasted sesame seeds, for garnish
# Instructions:
01 -
In a 6-quart slow cooker, whisk together 6 cups low-sodium chicken broth, 1/2 cup low-sodium soy sauce, 1/4 cup rice vinegar, 2 tbsp toasted sesame oil, 1 tbsp grated fresh ginger, 4 cloves minced garlic, 1 tbsp Sriracha, and 1 tbsp light brown sugar. Season with salt and freshly ground black pepper to taste for your Crock Pot Ramen: Easy Comfort Food for Weeknights.
02 -
Add 1 1/2 lbs boneless, skinless chicken thighs, 8 oz sliced cremini mushrooms, and 2 julienned medium carrots to the broth mixture in the slow cooker. Ensure the chicken is mostly submerged in the liquid.
03 -
Cover the slow cooker and cook on high for 4 hours, or on low for 6-8 hours, until the chicken is very tender and cooked through. This slow cooking process develops the rich, comforting flavors for your Crock Pot Ramen: Easy Comfort Food for Weeknights.
04 -
Carefully remove the cooked chicken thighs from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, stirring it into the flavorful broth.
05 -
Add 6 blocks instant ramen noodles (discarding the flavor packets) directly into the hot broth in the slow cooker. Stir gently to submerge the noodles. Cover and let sit for 5-7 minutes, or until the noodles are tender.
06 -
While the noodles cook, prepare your garnishes. Soft-boil 6 large eggs, then peel and halve them. Thinly slice 1/2 cup green onions. Have 1 tbsp toasted sesame seeds ready for serving.
07 -
Ladle generous portions of the Crock Pot Ramen: Easy Comfort Food for Weeknights into individual bowls. Top each serving with a halved soft-boiled egg, a sprinkle of sliced green onions, and toasted sesame seeds. Serve immediately and enjoy!
# Notes:
01 -
For a vegetarian option, omit the chicken and add 14 oz firm tofu (pressed and cubed) during the last 30 minutes of cooking, or use vegetable broth.
02 -
Leftover ramen broth and solids can be stored separately in airtight containers in the refrigerator for up to 3-4 days. Cook fresh noodles when reheating for best texture.
03 -
Adjust the 1 tbsp Sriracha or chili garlic sauce to your preferred spice level. A squeeze of fresh lime juice at the end can also brighten the flavors.
04 -
To achieve perfect soft-boiled eggs, boil for exactly 6-7 minutes, then immediately transfer to an ice bath to stop cooking and make peeling easier.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
large pot
03 -
cutting board
04 -
knife
05 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 720 kcal
Total Fat: 34 g
Total Carbohydrate: 56 g
Protein: 48 g