Slow Cooker Ramen Noodles with Chicken, Eggs, and Vegetables Recipe

Introduction

This slow cooker ramen recipe offers a comforting and flavorful twist on a classic favorite. With tender noodles, savory broth, and fresh toppings cooked effortlessly over a few hours, it’s perfect for a hands-off meal that tastes like it simmered all day.

Ingredients

• 4 cups chicken broth
• 2 cups water
• 2 packs instant ramen noodles
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons brown sugar
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes
• 2 green onions, sliced
• 2 boiled eggs, halved
• 1/2 cup cooked chicken, shredded
• 1/2 cup spinach
• 1/4 cup corn kernels

Instructions

1. Step 1: In a slow cooker, combine the chicken broth and water, stirring gently to mix.
2. Step 2: Add the soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar to the slow cooker.
3. Step 3: Stir the mixture until the brown sugar has fully dissolved and all ingredients are well combined.
4. Step 4: Place the lid on the slow cooker and set it to cook on low for 2 hours.
5. Step 5: After 2 hours, open the lid and add the instant ramen noodles, breaking them into smaller pieces if preferred.
6. Step 6: Stir the noodles into the broth, ensuring they are fully submerged in the liquid.
7. Step 7: Cover the slow cooker again and cook for an additional 30 minutes, until noodles are soft and cooked through.
8. Step 8: While noodles cook, prepare the boiled eggs by boiling them for 10 minutes, then cool, peel, and slice in half.
9. Step 9: Shred the cooked chicken into small pieces.
10. Step 10: Wash the spinach thoroughly and let it drain.
11. Step 11: Once noodles are cooked, stir in red pepper flakes, sliced green onions, shredded chicken, spinach, and corn kernels.
12. Step 12: Continue cooking for 5 more minutes, until spinach wilts and chicken is heated through.
13. Step 13: Serve the ramen by ladling it into bowls and topping each with a halved boiled egg.
14. Step 14: Gently stir the ingredients together before serving for an even distribution of flavors.
15. Step 15: Enjoy your slow-cooked ramen noodles while hot.

Tips & Variations

• For added depth, try using bone broth instead of chicken broth.
• Add mushrooms or bok choy for extra vegetables and texture.
• Use tofu or shrimp instead of chicken for a different protein option.
• If you prefer a spicier broth, increase the red pepper flakes or add a splash of chili oil.

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 splash of water or broth to loosen the noodles if needed. For best texture, avoid overcooking when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different noodles instead of instant ramen?

Yes, you can use fresh ramen noodles or other quick-cooking noodles. Adjust the cooking time accordingly to ensure they don’t become mushy.

Is it possible to make this recipe vegetarian?

Absolutely. Substitute vegetable broth for chicken broth and skip the chicken. Add extra vegetables or tofu for protein to keep it hearty.

Slow Cooker Ramen Noodles with Chicken, Eggs, and Vegetables Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

This comforting Slow Cooker Ramen Noodles recipe combines rich chicken broth with aromatic ginger, garlic, and soy sauce, slow-cooked for hours to deepen flavors. Instant ramen noodles, shredded chicken, fresh spinach, and corn are added for texture and nutrition, topped with perfectly boiled eggs and green onions for a wholesome, satisfying meal with minimal effort.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 2 hours 35 minutes
• Total Time: 2 hours 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Broth and Flavor Base

• 4 cups chicken broth
• 2 cups water
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons brown sugar
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes

Noodles and Add-ins

• 2 packs instant ramen noodles
• 1/2 cup cooked chicken, shredded
• 1/2 cup spinach
• 1/4 cup corn kernels

Garnish

• 2 boiled eggs, halved
• 2 green onions, sliced

Instructions

1. Prepare broth mixture: In a slow cooker, combine the chicken broth and water, stirring gently to combine.
2. Add seasonings: Add soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar to the slow cooker, stirring until the sugar dissolves and flavors meld.
3. Cook broth base: Cover the slow cooker with the lid and cook on low for 2 hours to deepen the flavors.
4. Add noodles: After 2 hours, open the lid and add the instant ramen noodles, breaking them into smaller pieces if preferred, and stir to submerge them fully in the broth.
5. Cook noodles: Cover again and let the noodles cook for 30 minutes or until tender and cooked through.
6. Boil eggs: While noodles cook, place eggs in a pot of water, bring to a boil, then simmer for 10 minutes to hard boil.
7. Prepare eggs: Remove eggs from boiling water, cool under cold running water, peel, and slice in half.
8. Shred chicken: Shred the cooked chicken into small, even pieces to incorporate smoothly into the noodles.
9. Prepare spinach: Wash spinach thoroughly and drain to remove excess water.
10. Combine final ingredients: Once noodles are cooked, stir in red pepper flakes, sliced green onions, shredded chicken, spinach, and corn kernels.
11. Finish cooking: Continue cooking for 5 more minutes until the spinach is wilted and chicken is heated through.
12. Serve: Ladle ramen into bowls, topping each serving with halved boiled eggs. Stir gently to distribute toppings evenly before enjoying hot.

Notes

• Use chicken breast or thigh for shredding, depending on preference.
• Adjust red pepper flakes amount for desired spice level.
• Vegetarian version can be made by substituting vegetable broth and omitting chicken and eggs.
• Instant ramen noodles cook quickly, so breaking them up helps them cook evenly in the slow cooker.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: slow cooker ramen, easy ramen recipe, slow cooked noodles, comforting noodle soup, chicken ramen, homemade ramen