Slow Cooker Ramen Noodles Recipe - w/ Chicken (2024)

Chicken Ramen Noodles made easier in the crockpot! These Slow Cooker Ramen Noodlesmay be simple in preparation, but they’re completely packedwith flavor!

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  • General
  • What seasonings to use
  • Ingredients
  • What noodles to use
  • How to make
  • Get the recipe
  • Step-by-step video
  • Frequently Asked Questions
  • Nutrition information
  • How to Store

If you’re looking for more crockpot noodle-y delicious recipes, be sure to check out: slow cooker lo mein, slow cooker mac and cheese, crockpot tomato tortellini soup!

One of the things I missed most about the Midwest was thunderstorms.☔

Obviously, it rained in Seattle, but thunderstorms were few and far between. Liiike whenever it stormed, it was big news the next day at work. lololol😂

That being said, I never really felt we got those cold, rainy, spring days where you wanted to curl up with a blanket and watch movies all day while listening to the thunder rumble in the background.

Now that we’re back in the Midwest in the spring, I’m anxiously awaiting all the storms.

Slow Cooker Ramen Noodles Recipe - w/ Chicken (2)Mainly, because that means I get to curl up with a bowl of theseSlow Cooker Ramen Noodles and watch movies with Trevor and Teddy.

Spring thunderstorm perfection, amiright?

TheseSlow Cooker Ramen Noodles are crazy easy to make, ridiculously tasty, and overall not too shabby in regards to being a healthy-ish meal!

I don’t know about you, but I can’t wait until the next thunderstorm hits, and this time, I’ll for sure be prepared with these Slow Cooker Ramen Noodles.

Slow Cooker Ramen Noodles Recipe - w/ Chicken (3)

Can I be real with you for a second? While I am completely, utterly, absolutely head over heels in love with Mexican food and Cinco de Mayo. . .we actually celebrated it on May 4th, so on May 5th, we were actually eating theseSlow Cooker Ramen Noodles.🙈

While Mexican food may be my all time favorite for now, Asian inspired foods are slowly creeping their way to the top.

Crockpot Thai Chicken Curry? Gimme.

Roasted Red Chili Tilapia? I want it all.

Easy Mongolian Beef? Oh heck yes!

Now, we’ve gotSlow Cooker Ramen Noodles. Also, can we talk about how I always put some form of egg on like half of the Asian recipes on SMTY? Ummmm hellooooo Thai Peanut Noodles, One Pot Asian Noodle Soup, and Easy Asian Noodles.😂There’s just something about Asian flavors with an ooey egg yolk that just speaks to me.

These ramen noodles are no exception and let me tell you, I have three main reasons why I seriously ♡ this recipe.

Slow Cooker Ramen Noodles Recipe - w/ Chicken (4)#1: My crockpot is involved. ‘Nough said.

#2: Asian flavors. Liiiike I’m a teeny bit obsessed.

#3: SO. DARN. EASY. yet so ridiculously full of flavor.

Wanna hear how easy, because I’m about ready to tell you alllll about it….

What kind of seasonings do you put in ramen noodles?

You’d be surprised that such a flavor bomb recipe has very simple seasonings: just ground ginger and black pepper!

What are the ingredients in chicken ramen noodles?

Other than ginger and black pepper, the ingredients are:

  • Chicken breasts
  • Yellow onion
  • Garlic
  • Chicken broth
  • Soy sauce
  • Seasoned rice vinegar
  • Unsweetened soy milk
  • Sliced mushrooms
  • Noodles

What kind of noodles do you use for ramen?

Today we’re using the dry packets of ramen noodles – the kind with the seasoning packets! Easy. Peasy. And easy to find!

How do you make the best ramen noodles?

It’s WAY easier than you think and while this may not be the most “traditional” 😉 , I promise you, these are the best!

Place all the ingredients (minus the noodles) into your crockpot and cook for about 3 hours. Throw the noodles in for 5 minutes, and wham bam thank you ma’am, you’re done!

That’s it! Super simple, but I’m telling you, packed with flavor.

It’s salty from the soy, a little tangy from the vinegar, plus you can’t go wrong with a little ginger and black pepper. It’s full of tender chicken and noodles and I’m telling you, you MUST top this with #allthetoppings.

My favorites are thinly sliced jalapeno, a runny soft boiled egg, cilantro, and green onions.

Slow Cooker Ramen Noodles Recipe - w/ Chicken (5)GAH!! Just go and make theseSlow Cooker Ramen Noodles ASAP! 🙂

– Jennifer

Do you want to see more Asian recipes on the blog? Show Me the Yummy![

PS – If you said yes to the above question, you’re in luck, because tomorrow I’m sharing a recipe for Slow Cooker Honey Sriracha Chicken! Two slow cooker Asian inspired recipes in a row? Heck yes!

Slow Cooker Ramen Noodles Recipe - w/ Chicken (6)

Slow Cooker Ramen Noodles Recipe

4.88 from 56 votes

Chicken Ramen Noodles made easier in the crockpot! These Slow Cooker Ramen Noodles may be simple in preparation, but they're completely packed with flavor!

Prep Time: 10 minutes

Cook Time: 3 hours

Yield: 4 people

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Equipment for this recipe

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Ingredients

US Customary - Metric

  • 1 pound boneless skinless chicken breasts* raw
  • 1/2 yellow onion diced
  • 3 garlic cloves minced
  • 4 cups chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup seasoned rice vinegar
  • 1/2 cup unsweetened soy or almond milk
  • 1 (4 oz) package sliced mushrooms
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 2 (3 oz) packets ramen noodles seasonings discarded

Optional for serving

  • 4 large eggs soft boiled*
  • Spinach
  • Drizzle of sesame oil
  • Sesame seeds
  • Crushed red peppers
  • Sliced jalapeños
  • Sliced carrots
  • sliced green onions
  • chopped cilantro

Recipe Video

Instructions

  • Grease your crockpot.

  • Place chicken, onion, garlic, broth, soy sauce, vinegar, milk, mushrooms, ginger, and pepper into crockpot.

  • Cover and cook on LOW for 3 hours.

  • After 3 hours remove chicken and let rest on a cutting board while you up the heat to HIGH on your crockpot and stir in the ramen noodles.

  • Cover and let cook for about 5 minutes, or until they're done to your liking.

  • Thinly slice the chicken and stir it back into the broth.

  • Taste and re-season if necessary.

  • Serve with optional toppings and enjoy!

  • Take 5 seconds to rate this recipe below. We greatly appreciate it!

Rate This Recipe

STORING

Room Temp:N/A

Refrigerator:3-4 Days

Freezer:3 Months

Reheat:Stovetop or microwave until warm.

*Storage times may vary based on temperature and conditions

Notes

*Nutritional information does not include additional toppings (eggs, spinach, etc).

**If not serving immediately, store cooked noodles separately from the serve or else the noodles will soak up all the liquid.

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Nutrition Information

Nutrition Facts

Slow Cooker Ramen Noodles Recipe

Amount Per Serving

Calories 355 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 73mg24%

Sodium 2670mg116%

Potassium 834mg24%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 2g2%

Protein 32g64%

Vitamin A 34IU1%

Vitamin C 20mg24%

Calcium 42mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: chicken breast, crock pot, easy

Enjoy this recipe?

Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy

Course: Main

Cuisine: Japanese

This was originally published May 9, 2016, and has been updated to include a video and more detailed content.

Slow Cooker Ramen Noodles Recipe - w/ Chicken (2024)

FAQs

Can you cook ramen in the slow cooker? ›

The slow cooker puts a weeknight ramen fix within reach; don't skimp on the toppings here, which you can customize to your liking. They make each bowl feel special.

Can you cook noodles in a slow cooker? ›

Can You Put Dry Pasta in the Slow Cooker? Yes! One of the beauties of this recipe is that even the pasta noodles cook in the slow cooker. They are added to the slow cooker dry along with the rest of the ingredients, and cook in the tomato sauce liquid.

What can I add to chicken ramen to make it better? ›

10 Ingredients to Spice Up Your Ramen
  1. Sriracha. For those looking to add a different kind of kick in the form of heat, Sriracha is your option! ...
  2. Peanut Butter. ...
  3. Dried Seaweed. ...
  4. Furikake. ...
  5. Kimchi. ...
  6. Miso Paste. ...
  7. Soy Sauce. ...
  8. Eggs.
May 4, 2022

Can you make ramen in chicken broth instead of water? ›

Any kind of unsalted broth or stock will work for this ramen: chicken, vegetable, beef, etc. Consider serving this with a soft-boiled egg 🥚 on top for an extra serving of protein or fresh bean sprouts for a satisfying crunch. Italian or Chinese chili oil can also be used instead of Sriracha.

Why don't ramen noodles get soggy? ›

The practice originated with alkaline noodles, otherwise known as ramen noodles. Gluten and alkaline salts react to make a chewier, denser noodle that doesn't soak up water as well. This means noodles can sit in the broth for longer periods of time before they start to get mushy.

Does food in a slow cooker need to be submerged? ›

There is no need to cover the meat in liquid when cooking with a slow cooker, you only need enough liquid to cover the base of the slow cooker as the meat and vegetables will release liquid as they cook. Slow cooking beef is a simple and soothing winter option that never goes out of style.

Why did my noodles turn to mush in the crockpot? ›

Why did my noodles turn to mush in the crockpot? One of the most common reasons for mushy noodles is overcooking. Pasta, including noodles, has a relatively short cooking time compared to other ingredients typically prepared in a crockpot.

Can you cook noodles in sauce instead of water? ›

The trick is to cook your noodles directly in your sauce. Sounds a little bizarre, but it totally works! By adding uncooked noodles and a little extra liquid into the sauce, you end up with a simple and delicious meal made in just one pot.

Can I put uncooked rice in a slow cooker? ›

Rub your slow cooker lightly with 1 tablespoon butter or margarine. Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally. Note: Up to 4 cups raw rice may be prepared in slow cooker making 10 cups cooked.

How do I make store bought ramen better? ›

Instant ramen can taste even better and more filling with a few quick modifications. Famed chef Roy Choi has said he adds American cheese, butter, and egg to his instant ramen. You can also try adding soy sauce, kimchi, or peanut butter for added flavor.

Should I use milk instead of water for ramen? ›

Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture.

Is it rude not to drink ramen broth? ›

Whether you eat the noodles or the soup first, drink the soup from a spoon or directly from the bowl, drink all of the soup or not, even the order in which you eat the toppings, are all up to you! Ramen was originally created as a casual fast food, so there are no formal rules to it.

Is it better to cook ramen in broth or water? ›

Here's the proper sequence: Get the water boiling for the noodles, and have the broth piping hot. Add noodles to the boiling water and give them a stir so they don't clump together. While the noodles are cooking, add hot broth to each serving bowl.

Can you make instant ramen without stove? ›

Place the ramen noodles in a heat-resistant bowl and position it under the hot water dispenser. Fill the bowl with the desired amount of hot water, covering the noodles completely. Allow the noodles to sit and cook until they reach the desired tenderness.

Do you cook ramen on high or low? ›

The following step-by-step directions for preparing a standard four-ounce package of ramen was developed with Shin, but it will work with Japanese, Chinese and Malaysian brands as well. Bring 2 ½ cups of water to a boil in a large saucepan over high heat. Add the soup base and vegetable mix. Boil for 1 minute.

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