Slow Cooker Chicken Ramen
A comforting and flavorful slow cooker chicken ramen made with tender chicken, rich broth, fresh vegetables, and noodles. Perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 1x
Ingredients
1 pound boneless, skinless chicken thighs
6 cups low-sodium chicken broth
1 cup water
1/4 cup soy sauce
2 tablespoons miso paste
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 tablespoon sesame oil
2 medium carrots, peeled and sliced into thin rounds
1 cup sliced shiitake mushrooms
4 green onions, sliced
4 ounces dried ramen noodles
2 large eggs
1 cup baby spinach leaves
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Instructions
Place the chicken thighs in the slow cooker.
In a medium bowl, whisk together chicken broth, water, soy sauce, miso paste, grated ginger, minced garlic, sesame oil, rice vinegar, sugar, and crushed red pepper flakes until miso paste is dissolved.
Pour the broth mixture over the chicken in the slow cooker.
Add sliced carrots, shiitake mushrooms, and half of the sliced green onions to the slow cooker.
Cover and cook on low for 6 hours.
About 20 minutes before serving, carefully remove the chicken thighs from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Add the dried ramen noodles and baby spinach leaves to the slow cooker. Stir gently to combine.
Cover and cook on high for 15 minutes, or until noodles are tender and spinach is wilted.
While the noodles cook, bring a small pot of water to a boil. Carefully add the eggs and boil for 7 minutes for soft-boiled eggs.
Remove eggs and place in ice water for 2 minutes, then peel and cut in half.
Ladle the ramen into bowls, top each with a halved soft-boiled egg and the remaining sliced green onions.
Serve immediately and enjoy.