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When I need something cozy and comforting, and I don’t have the energy to go through a million steps for dinner, I always love chicken stews and soups. I love to make Chicken Ramen in the Slow Cooker – with juicy, tender chicken, mushrooms, vegetables, and a rich and flavorful broth you won’t be able to get enough of! This Slow Cooker Chicken Ramen Recipe is one of my all time cozy dinner favorites and is easy enough to make even when you’re sick!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Slow Cooker Ramen
This ultimate cozy comfort food is super simple to prepare, perfect for sick days!
Slow Cooker Ramen Ingredients
- 6 Cups Low-Sodium Chicken Broth: The flavorful base of the soup. Using low-sodium broth allows better control over salt levels, while providing a rich, savory foundation (umami) for the ramen.
- 2 Tablespoons White Miso Paste: Adds deep umami, a subtle sweetness, and a slightly fermented, savory richness typical of authentic ramen broth. White miso is milder and slightly sweeter than darker miso varieties.
- 2 Tablespoons Soy Sauce: Enhances the broth with salty, savory depth and classic Asian flavor. It also contributes to the broth’s rich color and balances sweetness and acidity.
- 1 Tablespoon Toasted Sesame Oil: Brings a warm, nutty aroma and flavor that adds complexity and a signature richness to the broth.
- 4 Garlic Cloves, Minced: Infuses the broth with robust, savory notes. Garlic deepens the overall flavor and complements the ginger and soy sauce.
- 1 Tablespoon Fresh Ginger, Grated: Adds bright, slightly spicy warmth and freshness. Ginger balances the richness of the broth and enhances the aromatic profile.
- 1 Tablespoon Rice Vinegar: Provides a touch of acidity to balance the savory and sweet components, keeping the broth light and vibrant.
- 1 Tablespoon Brown Sugar: Adds mild sweetness to balance the saltiness and spice, creating a well-rounded, layered flavor profile.
- 1 Tablespoon Chili Garlic Sauce (Plus More for Serving): Introduces subtle heat, tanginess, and extra garlic flavor. It gives the broth a gentle kick while allowing customization for spice lovers when served.
- 1 Pound Boneless, Skinless Chicken Breasts: A lean protein that slow cooks until tender, absorbing the flavors of the broth. Once shredded or sliced, it becomes a hearty addition to the ramen.
- 4 Eggs: Typically soft-boiled and added as a topping. The creamy yolk enriches the broth when mixed in and adds texture and protein to the dish.
- 2 Packages of Ramen Noodles (Discard Seasoning Packets): The heart of the dish—these noodles soak up the flavorful broth. Using fresh broth and seasonings elevates the dish far beyond typical instant ramen.
- 4 Ounces Beech Mushrooms or Shiitake: Adds earthy, umami-rich flavor and a tender, chewy texture. Mushrooms enhance the savory depth of the broth and offer traditional ramen authenticity.
- 2 Bok Choy, Halved: Provides a fresh, slightly bitter green element and crisp-tender texture. Bok choy balances the richness of the broth with lightness and color.
- 2 Tablespoons Green Onions, Sliced: A fresh, mildly sharp garnish that brightens the dish and adds a pop of color and crunch just before serving.
Slow Cooker Ramen Process
After you’ve gathered your ingredients, we will use the following process:
Prep Sauce & Broth
In a mixing bowl, combine the white miso paste, soy sauce, sesame oil, garlic, ginger, rice vinegar, brown sugar and chili garlic sauce. Stir together until it is an even consistency.
Cook Chicken
Add the chicken breasts to the slow cooker and cover. Cook on low for 7-8 hours or on high for 4-5 hours.
Prepare Eggs
In the last 30 minutes of cooking, make the eggs by bringing a saucepan full of water to a boil. Cook the eggs for exactly 6 minutes and then immediately place in a bowl full of ice water until they cool. This will give you a jammy yolk. Remove the shell and slice in half.
Shred Chicken
Turn the slow cooker to the warm setting. Remove the chicken from the broth and shred it with 2 forks into larger pieces. Can also use a stand mixer with a paddle attachment.
Cook Noodles
Add in the ramen noodles, submerging into the broth.
Add Vegetables
Add in the bok choy and mushrooms, allowing them to soften. Place the chicken back in the broth. The dish is ready when the noodles are cooked.
Add Egg & Serve
Serve in bowls with the broth, noodles, chicken, bok choy and mushrooms. Top with 2 egg halves, green onions and dollop of chili garlic sauce if you would like.
Tips and Tricks for Perfect Slow Cooker Chicken Ramen
Sauté Garlic and Ginger First (Optional but Worth It):
For deeper flavor, quickly sauté the garlic and ginger in a bit of sesame oil before adding them to the slow cooker. This step enhances their natural sweetness and aroma.
Use Low-Sodium Broth: Start with low-sodium chicken broth to control salt levels. The soy sauce, miso, and other seasonings will add plenty of saltiness as the broth develops.
Don’t Overcook the Chicken: Cook chicken breasts until just tender (about 4-5 hours on LOW). Overcooking can dry them out. Shred or slice the chicken and return it to the broth to soak up flavor before serving.
Add Miso Paste at the End: For the best flavor and to preserve its nutrients, stir in miso paste during the last 10-15 minutes of cooking. Prolonged heat can dull its delicate, savory flavor.
Cook Noodles Separately: Always cook ramen noodles separately and add them to each bowl just before serving. This prevents soggy, overcooked noodles from sitting in the broth too long.
Perfect Soft-Boiled Eggs: Boil eggs for 6-7 minutes, then transfer to an ice bath for a creamy yolk. Marinate them in a mix of soy sauce, mirin, and water for extra flavor if desired (optional but authentic).
Add Vegetables at the Right Time: Toss in delicate veggies like bok choy and mushrooms during the last 10-15 minutes of cooking to keep them vibrant and tender-crisp, not mushy.
Adjust Seasoning Before Serving: Taste the broth before serving and adjust with extra soy sauce, rice vinegar, or a touch more brown sugar to balance saltiness, acidity, and sweetness.
Customize the Spice Level: Add chili garlic sauce to the broth for gentle heat, but let guests customize their bowls by offering extra on the side.
Garnish for Freshness and Texture: Finish each bowl with fresh green onions, optional nori sheets, sesame seeds, or a drizzle of toasted sesame oil for extra aroma and presentation.
My Pro Tip
Use Chicken Thighs
If you prefer a richer, more tender meat, swap chicken breasts for boneless, skinless chicken thighs—they stay juicier during long cooking times.
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Slow Cooker Chicken Ramen
Ingredients
- 6 cups low-sodium chicken broth
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce, plus more for serving
- 1 pound boneless, skinless chicken breasts
- 4 eggs
- 2 packages of ramen noodles, discard seasoning packets
- 4 ounces beech mushrooms or shiitake
- 2 bok choy, halved
- 2 tablespoons green onions, sliced
Instructions
- Pour the chicken broth into the slow cooker.
- In a mixing bowl, combine the white miso paste, soy sauce, sesame oil, garlic, ginger, rice vinegar, brown sugar and chili garlic sauce. Stir together until it is an even consistency.
- Whisk the sauce with the chicken broth in the slow cooker.
- Add the chicken breasts to the slow cooker and cover. Cook on low for 7-8 hours or on high for 4-5 hours. The chicken should be fall-apart tender.
- In the last 30 minutes of cooking, make the eggs by bringing a saucepan full of water to a boil. Cook the eggs for exactly 6 minutes and then immediately place in a bowl full of ice water until they cool. This will give you a jammy yolk. Remove the shell and slice in half.
- Turn the slow cooker to the warm setting. Remove the chicken from the broth and shred it with 2 forks into larger pieces.
- Add in the ramen noodles, submerging into the broth. Add in the bok choy and mushrooms, allowing them to soften. Place the chicken back in the broth. The dish is ready when the noodles are cooked.
- Serve in bowls with the broth, noodles, chicken, bok choy and mushrooms. Top with 2 egg halves, green onions and dollop of chili garlic sauce if you would like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
