Slow Cooker Chicken Ramen Noodles
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 20 mins
-
Servings
6
-
Calories
645 kcal
-
Course
Main Course
Slow Cooker Chicken Ramen Noodles
Report
Easy and delicious Slow Cooker Chicken Ramen Noodles Soup with chicken and veggies!
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Ingredients
- 1 3/4 - 2 pounds boneless skinless chicken breast
- 2 quarts dashi broth or chicken broth
- 3 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 1 bunch scallions
- 2 tablespoons white miso
- 7 large eggs
- 8 ounces Shiitake mushrooms stems trimmed
- 8 ounces ramen noodles dried and dehydrated
- 5 ounces fresh baby spinach
- Other possible garnishes: toasted sesame seeds, crushed red pepper, sliced jalapeños, mung bean sprouts, bamboo shoots, sliced radishes
Instructions
- Place the chicken breasts, whole eggs in shells, ginger, and garlic in a large slow cooker. Cut the tops off the scallions and chop the green ends to use as a garnish later. Tie the white ends with butcher's twine and place in the slow cooker. Pour the dashi (or chicken broth) over the top. Cover the slow cooker and turn on low.
- After 2 hours, take one egg out with a pair of tongs. Place in ice water for a couple minutes, then crack the "tester egg" to check the doneness. You want it to be soft-boiled, with firm whites, but soft silky yolk. If the egg is soft-boiled, remove all eggs and place them in a bowl of ice water. If it's close, continue cooking the remaining eggs for another 10-20 minutes, then remove and chill. *All slow cookers are a little different so the tester egg insures a better chance of perfectly soft-boiled eggs in the crockpot. You could always cook them on the stovetop, if you prefer. (Instructions Here)
- Once the eggs are soft-boiled and resting in an ice bath, check that the chicken is cooked through (2 - 2 1/2 hours). Remove the scallions and skim the top of the broth to remove ginger and residue.
- Take the chicken out of the broth. Stir in the miso paste. Then add the mushrooms and dried ramen noodles and place the chicken breasts on top to press the noodles down under the broth. Cover and slow cook another 10-15 minutes until the noodles and mushrooms are soft.
- To Serve: Peel the eggs and cut in half. Remove the chicken and slice. Then ladle the ramen noodles and broth into 6 bowls. Place several slices of chicken, some cooked mushrooms, a handful of fresh spinach, and a soft-boiled egg on top of each bowl. Garnish with jalapeños, chopped scallions, toasted sesame seeds, and crushed red pepper. Or add any garnish you like!
Notes
- Ramen noodles are best enjoyed freshly cooked. If you do have leftovers they can be stored in an airtight container and kept in the refrigerator for up to 3-4 days.
- Yes, you can. But again, the noodles have the best texture shortly after cooking. Cool any leftovers completely before transferring the soup to a freezer-safe container, and keep in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.
Nutrition Information
Show Details
Serving
1g
Calories
645kcal
(32%)
Carbohydrates
31g
(10%)
Protein
79g
(158%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
372mg
(124%)
Sodium
2409mg
(100%)
Potassium
1734mg
(50%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2630IU
(53%)
Vitamin C
11.2mg
(12%)
Calcium
181mg
(18%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 645kcal | 32% |
| Carbohydrates | 31g | 10% |
| Protein | 79g | 158% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 372mg | 124% |
| Sodium | 2409mg | 100% |
| Potassium | 1734mg | 37% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2630IU | 53% |
| Vitamin C | 11.2mg | 12% |
| Calcium | 181mg | 18% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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