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5.0 from 18 votes

Slow Cooker Chicken Ramen Noodles

Easy and delicious Slow Cooker Chicken Ramen Noodles Soup with chicken and veggies!

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 6
Calories: 645 kcal
Course: Main Course
Cuisine: Asian , American

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

    Cup of Yum
  1. 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.
  2. 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)
  3. 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.
  4. 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.
  5. 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

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

% 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.