Slow Cooker Chicken Ramen
If you’ve ever craved a cozy bowl of ramen but didn’t want to fuss with standing over the stove, this Slow Cooker Chicken Ramen is exactly what you need! The best part is that everything cooks together- no need to make the ramen noodles separate; resulting in an effortless, satisfying meal the whole family will love.
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Tender and juicy chicken thighs, a deeply flavorful broth, bright veggies, and springy noodles all come together in your crock pot for a hearty, comforting meal that tastes like it came from your favorite noodle shop.
I love this recipe because you can toss in the ingredients, let the slow cooker do its magic, and finish it off with noodles and your favorite toppings right before serving. It’s a full meal in a crock- your protein, starch and veggies in one dump-and-go dish.
If you love this idea, you’ve got to try my popular Beef and Ramen Noodles made in the crock pot! The beef marinates making it so delicious!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Crock Pot– 6 quart size or larger
- 4 cups chicken broth
- 2 cups water
- 2 tbsp brown sugar
- ½ tbsp fresh ginger, grated (or 1 tsp ground ginger)
- ½ cup soy sauce (low sodium if possible)
- 2 tbsp rice vinegar
- ½ tbsp garlic, minced
- 1 tsp sesame oil
- 2 packets chicken ramen noodles (use 1 seasoning packet, save the other for later)
- 2 pounds boneless, skinless chicken thighs
- 8 oz snow peas
- 1 cup matchstick carrots
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced
- Red pepper flakes (optional, to taste)
Topping ideas: sesame seeds, sliced green onions, chili oil, jammy eggs
How To Make It
To the slow cooker, add chicken broth, water, brown sugar, ginger, soy sauce, rice vinegar, garlic, sesame oil, 1 ramen seasoning packet, chicken thighs, snow peas, carrots, bell pepper, mushrooms, and red pepper flakes (if using). Stir well.
Cover and cook on low for 5 hours or high for 2 ½ hours.
Remove the chicken to a plate.
Add the ramen noodles to the slow cooker and cook on high for 10–15 minutes, until tender.
While the noodles are cooking, shred the chicken with 2 forks.
Return shredded chicken to the slow cooker.
Ladle ramen into bowls and top with your favorite garnishes.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!
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Topping Suggestions
- Ramen is all about the toppings! Customize each bowl with what you love most. Some delicious ideas include:
- Jammy soft-boiled eggs – classic ramen style.
- Chili oil or sriracha – for a spicy kick.
- Sliced green onions – fresh and bright.
- Sesame seeds – a little crunch.
- Nori (seaweed strips) – for that authentic ramen shop touch.
- Fresh cilantro or Thai basil – adds herby freshness.
Tips
- Use thighs instead of breasts. Chicken thighs stay tender and juicy during slow cooking.
- Don’t add noodles too early. They’ll get mushy if they cook too long. Always add them at the end.
- Make it spicy. Add a spoonful of sambal oelek or a few shakes of red pepper flakes if you like heat.
- Boost the veggies. Bok choy, baby corn, or spinach are also great add-ins. Add leafy green in at the end with the ramen noodles.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The noodles may soak up the broth and become mushy, so it’s best to store the noodles separately.
- Freezer: For best results, freeze just the broth, chicken, and veggies (without noodles). When ready to enjoy, cook fresh noodles and add them in before serving.
- Reheating: Warm gently on the stovetop or in the microwave, adding extra broth if needed.
More Slow Cooker Recipes
- Chicken Parmesan Soup
- Boursin Chicken Pasta
- Chicken Teriyaki
- Mississippi Chicken
- Beef and Noodles
- Chicken and Noodles
- Beef Ragu
- Cheesy Tortellini
- Chicken Cacciatore
Summary
This Slow Cooker Chicken Ramen is a flavorful, fuss-free way to enjoy a restaurant-quality bowl of ramen at home. With tender chicken, a savory broth, and endless topping possibilities, it’s a family-friendly meal that’s as fun to customize as it is delicious. Perfect for chilly nights, busy weekdays, or when you just need a big bowl of comfort.
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Slow Cooker Chicken Ramen
Equipment
Ingredients
Method
- To the slow cooker, add chicken broth, water, brown sugar, ginger, soy sauce, rice vinegar, garlic, sesame oil, 1 ramen seasoning packet, chicken thighs, snow peas, carrots, bell pepper, mushrooms, and red pepper flakes (if using). Stir well.
- Cover and cook on low for 5 hours or high for 2 ½ hours.
- Remove the chicken to a plate.
- Add the ramen noodles to the slow cooker and cook on high for 10–15 minutes, until tender.
- While the noodles are cooking, shred the chicken with 2 forks.
- Return shredded chicken to the slow cooker.
- Ladle ramen into bowls and top with your favorite garnishes.
