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Slow Cooker Chicken Ramen is a delicious crowd-pleasing dinner that will be a hit with your family!

This Slow Cooker Chicken Ramen is a delicious family favorite.  Tender chicken thighs cook up in a flavorful broth with red bell peppers, carrots, sugar snap peas and scallions.  The ramen gets added in right before serving and it has become a weekly meal in our house.

I love using my slow cooker to make easy, delicious dinners.  I just throw everything in the slow cooker and in the evening we always have a warm dinner waiting for us.

I also love takeout so when I found I could make my favorite takeout ramen right in the slow cooker I knew I had to try it. 

This Chicken Ramen is a new family favorite.  It is easy and full of flavor and totally customizable making it a great family dinner. What kids don’t love noodles?

Chicken thighs, carrots and red bell pepper and snap peas bulk up these noodles but you can add your family’s favorite veggies. 

A sweet and savory sauce made with chicken stock, garlic, soy sauce and brown sugar gives this ramen incredible flavor. 

This is such a great change to regular ramen and kid-friendly.  My kids love it and you can leave out the veggies for picky eaters or add more if you like.  

Now do not worry that the noodles will get all mushy from cooking too long, you don’t add the ramen until a few minutes before serving so they do not cook all day and get overcooked. 

Groceries are pricey right now and there is no cheaper dinner than ramen noodles but you can take those cheap ramen noodles and make a filling dinner for a crowd.

I love crockpot recipes to help me make a delicious dinner on my busy days.

This is also customizable so you can use different veggies or spice it up by adding jalapenos, red chilis or chili flakes.  You can top this with scallions, sesame seeds, sriracha, or yum yum sauce. A drizzle of spicy oil would also be fabulous. 

I promise your whole family will love this Slow Cooker Chicken Ramen. 

You will love this recipe because it is

• Easy and fast.
• Family friendly.
• Budget friendly.
• Full of flavor.
• A set it and forget it meal.
• Perfect for weeknights.
• Better than takeout.

My favorite slow cooker for this recipe is this Hamilton Beach one.

Can I use any meat?

Yes, you can use boneless skinless chicken breasts, tenderloins or even pork. 

Can I add other vegetables?

There are many veggies that would be great in this recipe.  Broccoli, bamboo shoots, bok choy, green bell pepper, mushrooms like shiitake mushrooms or even water chesnuts would also be fabulous in this.  You could even do a little thinly sliced cabbage.

What can I top this with?

I like to top it with scallions but it is also great topped with sesame seeds, some yum yum sauce or sriracha. I served it with a soft-boiled egg but a fried egg would also be great. 

Ingredients you need for slow cooker ramen noodles

• Boneless Skinless Chicken Thighs – You can use boneless but the thighs are so tender and flavorful.
• Garlic –  You can use fresh garlic cloves or jarred.
• Matchstick Carrots – Buy them precut or shred your own. 
• Red Bell Pepper – This adds color and sweetness.
• Sugar Snap Peas – These get so tender and flavorful in this dish. 
• Green onions– Add a great onion flavor and color.
• Chicken Stock – I prefer low sodium chicken broth. 
• Soy Sauce – Lite soy sauce is lower sodium and what I like to use. 
• Brown Sugar – Adds sweetness to the ramen. 
• Chicken Flavored Ramen Noodles-  Make sure to reserve one pack of the chicken seasoning packets.
• Eggs-  I like to make some soft-boiled eggs to top mine with but that is optional.

How to make Slow Cooker Chicken Ramen

1. In your slow cooker add the chicken thighs, garlic, carrots, bell pepper, sugar snap peas and scallions. 
2. Pour over the chicken stock, soy sauce and brown sugar.
3. Add in one chicken seasoning packet from the ramen noodles. 
4. Stir.
5. Cover and cook on high for 4 hours or low for 6 hours until the chicken is tender. 
6. 30 minutes before serving add the 2 packets of ramen noodles (just the noodles) to the slow cooker and cover.
7. Stir every 10 minutes until cooked through. 
8. If you like you can serve a soft boiled egg on top, just bring your water to a boil, place your egg in carefully and boil for 7 minutes.  When the 7 minutes is up place the egg immediately in cold water. 
9. Garnish with scallions and your sliced egg and serve!
10. Store leftovers in an airtight container in the fridge for up to 3 days.  This is an easy meal to warm up the next day for leftovers.

Want more Slow Cooker Chicken Recipes? Check out these!

• Slow Cooker Chicken Caesar Sandwiches

• Slow Cooker Queso Chicken

• Slow Cooker Million Dollar Chicken and Potatoes
• Slow Cooker Firecracker Chicken
• Slow Cooker Kung Pao Chicken
• Slow Cooker Chicken Teriyaki

Slow Cooker Chicken Ramen

Yield: 4

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours 10 minutes

This Slow Cooker Chicken Ramen is a delicious family favorite.  Tender chicken thighs cook up in a flavorful broth with red bell peppers, carrots, sugar snap peas and scallions.  The ramen gets added in right before serving and it has become a weekly meal in our house.

Print

Ingredients

• 1 ½- 2 pounds boneless skinless chicken thighs
• 3 cloves garlic, minced
• 1 ½ cups matchstick carrots
• 1 large red bell pepper, sliced
• 8 ounces sugar snap peas
• 3 scallions, chopped
• 4 cups chicken stock
• ½ cup soy sauce
• 2 tablespoons brown sugar
• 2 packets of chicken flavored ramen noodles, reserve one pack of seasoning
• Scallions and hard boiled egg for topping

Instructions

1. In your slow cooker add the chicken thighs, garlic, carrots, bell pepper, sugar snap peas and scallions. 
2. Pour over the chicken stock, soy sauce and brown sugar.
3. Add in one chicken seasoning packet from the ramen noodles. 
4. Stir.
5. Cover and cook on high for 4 hours or low for 6 hours until the chicken is tender. 
6. 30 minutes before serving add the 2 packets of ramen noodles (just the noodles) to the slow cooker and cover.
7. Stir every 10 minutes until cooked through. 
8. If you like you can serve a soft boiled egg on top, just bring your water to a boil, place your egg in carefully and boil for 7 minutes.  When the 7 minutes is up place the egg immediately in cold water. 
9. Garnish with scallions and your sliced egg and serve!

Notes

Store leftovers in the fridge for up to 3 days. 

You can spice this up by adding sliced jalapenos, red chili flakes or sriracha. 

You can also add broccoli, bean sprouts or whatever other veggies you like.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 766Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 370mgSodium: 3086mgCarbohydrates: 41gFiber: 5gSugar: 16gProtein: 81g