Crock Pot Ramen Recipe

Introduction

This Crock Pot Ramen is a comforting and flavorful slow-cooked twist on the classic noodle soup. With tender chicken thighs and crisp vegetables simmered in a savory broth, it’s an easy meal that fills the kitchen with inviting aromas. Perfect for a cozy night in.

Ingredients

• 1 ½ – 2 pounds boneless skinless chicken thighs
• 1 ½ cups matchstick carrots
• 1 large red bell pepper, sliced
• 8 ounces sugar snap peas
• 3 scallions, chopped
• 3 cloves garlic, minced
• 4 cups low sodium chicken stock
• ½ cup soy sauce
• 2 tablespoons brown sugar
• 2 packets chicken-flavored instant ramen noodles (keep one pack of seasoning)
• Optional toppings: additional scallions, soft boiled eggs, peanuts, jalapenos, sesame seeds

Instructions

1. Step 1: Add the chicken thighs, garlic, carrots, bell pepper, sugar snap peas, and chopped scallions to your slow cooker.
2. Step 2: Pour the chicken stock, soy sauce, and brown sugar over the vegetables and chicken.
3. Step 3: Add one flavor packet from the ramen noodles to the slow cooker. Save the other seasoning packet or discard it. Stir to combine all ingredients evenly.
4. Step 4: Cover with the lid and cook on high for 4 hours or low for 6 hours until the chicken is tender and flavors meld.
5. Step 5: About 30 minutes before serving, add the dry ramen noodles (both noodle cakes from the 2 packets) to the slow cooker and cover again.
6. Step 6: Stir the noodles every 10 minutes to prevent sticking. They will cook through in about 30 minutes.
7. Step 7: When the noodles are tender, serve the ramen garnished with your favorite toppings such as scallions, soft boiled eggs, peanuts, jalapenos, and sesame seeds.

Tips & Variations

• For added depth, try adding a thumb-sized piece of ginger when cooking the broth.
• Swap chicken thighs for pork or tofu to suit your preference.
• If you prefer a spicier soup, include a splash of sriracha or chili flakes with the broth.
• Use fresh ramen noodles instead of instant for a chewier texture, adding them during the last 5-10 minutes instead.

Storage

Store leftover ramen in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if needed to loosen the noodles and prevent them from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work, but they may become less tender if cooked too long. Consider reducing the slow cook time slightly or shredding the chicken earlier.

Do I need to use the ramen seasoning packets?

Only one seasoning packet is used to flavor the broth. The other packet is discarded or saved for another use. You can also substitute with your own seasoning blend for a different flavor profile.

Crock Pot Ramen Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

This Crock Pot Ramen recipe offers a comforting and easy way to enjoy flavorful homemade ramen broth with tender chicken and fresh vegetables. Using a slow cooker, the chicken thighs and vegetables simmer gently in a savory mix of chicken stock, soy sauce, and spices, while instant ramen noodles are added near the end for a quick and satisfying finish. Garnish with soft boiled eggs, scallions, peanuts, jalapenos, and sesame seeds for a customizable, delicious meal perfect for any day.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours (slow cooker) plus 30 minutes for noodles
• Total Time: 4 hours 45 minutes to 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 ½–2 pounds boneless skinless chicken thighs
• 3 cloves garlic, minced
• 1 ½ cups matchstick carrots
• 1 large red bell pepper, sliced
• 8 ounces sugar snap peas
• 3 scallions, chopped
• 4 cups low sodium chicken stock
• ½ cup soy sauce
• 2 tablespoons brown sugar
• 2 packets chicken-flavored instant ramen noodles (use one seasoning packet only)

Toppings (optional)

• Extra chopped scallions
• Soft boiled eggs
• Peanuts
• Jalapenos, sliced
• Sesame seeds

Instructions

1. Prepare Ingredients. Begin by gathering and preparing all your vegetables and chicken. Mince the garlic, slice the red bell pepper, chop the scallions, and measure out the matchstick carrots and sugar snap peas.
2. Add Ingredients to Crock Pot. Place the boneless skinless chicken thighs, minced garlic, matchstick carrots, sliced bell pepper, sugar snap peas, and chopped scallions into your slow cooker.
3. Add Liquids and Seasoning. Pour the low sodium chicken stock, soy sauce, and brown sugar over the ingredients in the crock pot. Sprinkle in one of the chicken-flavored ramen seasoning packets (reserve or discard the second packet). Stir gently to combine all the flavors.
4. Cook the Broth and Chicken. Cover the slow cooker with its lid and cook on high for 4 hours or low for 6 hours, until the chicken is fully cooked and tender.
5. Add Ramen Noodles. About 30 minutes before serving, add the two packs of dry ramen noodles (discard the seasoning packet if not already done) directly into the slow cooker. Cover again to continue cooking.
6. Cook Noodles. Stir the mixture every 10 minutes to prevent noodles from sticking, and cook until noodles are tender, approximately 30 minutes.
7. Garnish and Serve. Once cooked, ladle the ramen into bowls and garnish with your choice of additional chopped scallions, soft boiled eggs, peanuts, sliced jalapenos, and a sprinkle of sesame seeds. Serve hot.

Notes

• You can substitute chicken thighs with chicken breasts, but thighs provide more flavor and tenderness.
• Adjust the soy sauce amount if you prefer a less salty broth.
• If you like more spice, add additional jalapenos or a dash of chili oil as a garnish.
• Soft boiled eggs can be prepared in advance to save time.
• Stir noodles frequently to avoid clumping and ensure even cooking.

Keywords: Crock Pot ramen, slow cooker ramen, chicken ramen soup, instant ramen recipe, easy ramen, comforting soup, homemade ramen broth