Crockpot Chicken Ramen Soup
Crockpot recipes ramen lovers will enjoy start with a slow-simmered broth, and this chicken ramen soup is the healthy crockpot ramen answer to instant noodles. Chicken thighs, ginger, garlic and soy simmer all day, then the noodles cook in the pot in the last few minutes. Ramen in the crockpot has never been this easy.
Crockpot Chicken Ramen Soup
Course: SoupDifficulty: Easy6
servings15
minutes6
hoursChicken thighs simmer in a ginger and garlic broth with soy sauce. Ramen noodles, spinach and eggs go in at the end.
Ingredients
1.5 lb boneless skinless chicken thighs
8 cups low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon fresh ginger, grated
5 cloves garlic, minced
2 carrots, peeled and sliced thin
8 oz sliced mushrooms
4 packages (3 oz each) ramen noodles, seasoning packets discarded
5 oz baby spinach
4 soft-boiled eggs, halved
4 green onions, sliced
Chili crisp or sriracha, for serving
Directions
- Add the chicken, broth, soy sauce, rice vinegar, sesame oil, ginger and garlic to a 6-quart slow cooker.
- Add the carrots and mushrooms.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165°F and shreds easily.
- Move the chicken to a cutting board and shred it with two forks.
- Return the shredded chicken to the pot.
- Turn the slow cooker to HIGH. Break the ramen blocks in half and add them to the broth.
- Cover and cook for 5 to 8 minutes, stirring once, until the noodles are just tender.
- Stir in the spinach and let it wilt for 1 minute.
- Taste the broth and add a splash of soy sauce if needed.
- Ladle into bowls and top with a soft-boiled egg, green onions and chili crisp.
Notes
- Cook the noodles right before serving, since they swell and go soft if they sit. For make-ahead, store the broth and noodles separately. Rice noodles work for gluten-free eaters when you use tamari. The broth keeps in the fridge for 4 days.
Why a slow cooker makes better ramen broth
Good ramen broth takes hours, because bones, aromatics and soy sauce need time to build flavor. The slow cooker gives you that long, quiet simmer with no stirring and no stove. Chicken thighs add body, and ginger and garlic give the broth a clean, warm backbone.
The only thing the slow cooker cannot do well is noodles, which turn gummy in a long cook. That is why they go in at the very end, when the pot is hot and the broth is ready.
It is also a good way to use leftover chicken broth and a lonely bunch of green onions. Nothing in the pot is fussy or hard to find.
Ingredient notes for homemade ramen soup
Chicken thighs: They stay tender and add richness to the broth. Breasts work, but they can dry out in six hours.
Fresh ginger and garlic: Do not use powders. Fresh aromatics are what make the broth taste like a ramen shop and not just chicken soup.
Soy sauce: Choose low-sodium, since the broth reduces a little and you can always add more at the end.
Toasted sesame oil: A spoonful adds a nutty aroma. Use only toasted oil, which is dark amber, and keep the amount small.
Ramen noodles: Use the noodle blocks and throw away the flavor packets, which are mostly salt. Fresh ramen from the refrigerated aisle is also good.
Mushrooms: Shiitake or cremini add a meaty, earthy flavor. Slice them thick so they hold up during the long cook.
Tips for better crockpot ramen
Cook the noodles last: Add them in the final few minutes and serve right away. Noodles left in the hot broth will swell, soften and drink up all the liquid.
Soft-boil the eggs separately: Lower eggs into boiling water for 6.5 minutes, then into an ice bath. The yolks stay jammy, which is the best part of the bowl.
Most common mistake: Adding the noodles at the start. After hours of cooking they dissolve into a paste, so always wait until the end.
Season at the end: The broth concentrates a little as it cooks. Taste once the noodles are in and add soy sauce or a squeeze of lime then.
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Swaps and variations
For a spicy bowl, stir in a spoonful of chili paste or gochujang. For a vegetarian version, use vegetable broth and add tofu and extra mushrooms. Bok choy, corn and bean sprouts are good additions. Use pork shoulder in place of chicken if you like, cooking until it shreds at an internal temperature of 145°F or higher.
One swap that does not work is using the seasoning packet in place of soy sauce. The broth becomes too salty and tastes flat.
Add a spoonful of miso paste stirred into a ladle of broth at the end for a deeper, rich flavor, but do not boil it.
What to serve with chicken ramen
The soup is a full meal, but a few extras make it special. Set out sliced green onion, toasted sesame seeds, nori strips and chili crisp so everyone can top their own bowl. A side of cucumber salad or steamed dumplings makes it a feast.
A drizzle of chili oil and a squeeze of lime over each bowl brings in heat and brightness.
Storing, freezing and reheating
Store the broth and chicken separately from any noodles in a sealed container for up to 4 days. Noodles stored in the soup will turn mushy and absorb all the broth.
Freeze the broth and chicken for up to 3 months. Reheat in a pot until simmering, then cook fresh noodles in the broth and add the toppings.
Keep a few portions of broth in the freezer, and you can have homemade ramen in ten minutes any night.
Crockpot Chicken Ramen Soup at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 14, led by boneless skinless chicken thighs, low-sodium chicken broth, low-sodium soy sauce, rice vinegar
Tips for Crockpot Chicken Ramen Soup
Cook the noodles right before serving, since they swell and go soft if they sit. For make-ahead, store the broth and noodles separately. Rice noodles work for gluten-free eaters when you use tamari. The broth keeps in the fridge for 4 days.
Crockpot Chicken Ramen Soup FAQ
How long does Crockpot Chicken Ramen Soup take?
Crockpot Chicken Ramen Soup takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Chicken Ramen Soup serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken Ramen Soup?
14 ingredients, led by boneless skinless chicken thighs, low-sodium chicken broth, low-sodium soy sauce, rice vinegar. Amounts are in the recipe card above.
