Ingredients
- 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
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.