Slow Cooker Ramen Noodles with Chicken, Eggs, and Vegetables Recipe
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.
- 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
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
- Prepare broth mixture: In a slow cooker, combine the chicken broth and water, stirring gently to combine.
- 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.
- Cook broth base: Cover the slow cooker with the lid and cook on low for 2 hours to deepen the flavors.
- 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.
- Cook noodles: Cover again and let the noodles cook for 30 minutes or until tender and cooked through.
- Boil eggs: While noodles cook, place eggs in a pot of water, bring to a boil, then simmer for 10 minutes to hard boil.
- Prepare eggs: Remove eggs from boiling water, cool under cold running water, peel, and slice in half.
- Shred chicken: Shred the cooked chicken into small, even pieces to incorporate smoothly into the noodles.
- Prepare spinach: Wash spinach thoroughly and drain to remove excess water.
- Combine final ingredients: Once noodles are cooked, stir in red pepper flakes, sliced green onions, shredded chicken, spinach, and corn kernels.
- Finish cooking: Continue cooking for 5 more minutes until the spinach is wilted and chicken is heated through.
- 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
