Crock Pot Ramen Recipe
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
6
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Calories
439 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Ramen Recipe
Description
The Crock Pot Ramen Recipe features boneless, skinless chicken thighs cooked alongside fresh garlic, carrots, red bell pepper, sugar snap peas, and scallions in a seasoned chicken stock. Soy sauce and brown sugar contribute a balanced savory-sweet taste to the broth. Slow cooker cooking allows the chicken to become tender and infuses the vegetables with deep flavor.
About 30 minutes before serving, dry instant ramen noodles are added and gently stirred until tender, integrating the noodles' texture with the rich broth. The broth carries the umami from the chicken and soy sauce, while the vegetables add freshness and color to the bowl.
Common garnishes include scallions, soft-boiled eggs, peanuts, jalapeños, and sesame seeds, allowing some customization for texture and spiciness. The finished dish works as a filling lunch or dinner, providing a warm and flavorful noodle soup experience that can be modified with preferred vegetables or spice levels.
Notes suggest using chicken thighs for juiciness but allow substituting chicken breasts if preferred. Soft-boiled eggs can be prepared via air fryer or boiling and cooled in an ice bath before slicing. To manage leftovers, it’s recommended to store noodles separately from broth as they continue to soak up liquid. Additional spice can be introduced with fresh jalapeños or chili flakes.
Ingredients
- 1 ½- 2 pounds chicken thigh boneless, skinless
- 1 ½ cups carrot matchstick cut
- 1 red bell pepper sliced, large
- 8 ounces sugar snap peas
- 3 scallions chopped
- 3 cloves garlic minced
- 4 cups chicken stock low sodium
- ½ cup soy sauce
- 2 tablespoons brown sugar
- 2 packets instant ramen noodle keep one pack of seasoning, chicken-flavored
Fresh Garnishes
- scallions
- egg soft boiled
- peanuts
- jalapeños
- sesame seeds
Instructions
- Add the chicken thighs, garlic, carrots, bell pepper, sugar snap peas, and scallions to your slow cooker.
- Pour the chicken stock, soy sauce, and brown sugar over the veggies and meat.
- Add in one of the flavor packets from the ramen noodles. Save the other packet or toss it. Stir to mix everything together.
- Put the lid on the crock pot and cook on high for 4 hours or low for 6 hours until the chicken is tender.
- 30 minutes before you want to serve the ramen, add the 2 ramen noodle packets (just the dry ramen noodles, not the seasoning) to the slow cooker and cover.
- Stir the ramen every 10 minutes until the noodles are cooked, which will take about 30 minutes.
- Garnish with your chosen toppings and serve.
Notes
- Use chicken thighs for juicier, more tender meat, though white meat can substitute.
- Prepare soft-boiled eggs by air frying for 13-15 minutes or boiling for 6-7 minutes, then cool in an ice bath before peeling and slicing.
- Spice up the soup by adding jalapeños, red chili flakes, or sriracha to taste.
- Adjust vegetables based on preference; broccoli, bean sprouts, or mushrooms can be used instead.
- Store leftover noodles separately from the broth to prevent over-softening; refrigerate leftovers up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 19g | 6% |
| Protein | 59g | 118% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 256mg | 85% |
| Sodium | 1578mg | 66% |
| Potassium | 1106mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 6506IU | 130% |
| Vitamin C | 52mg | 58% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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