Crockpot Chicken Ramen
There’s something about a big bowl of ramen that just hits differently on a busy night! This crockpot chicken ramen is my go-to when I’m thinking about ordering takeout but want to keep things homemade, and I want a bowlful of comfort. It’s warm, savory, so wholesome and full of flavor, with tender shredded chicken and a rich broth.
The noodles are cooked separately so they stay perfectly tender, then everything gets ladled into bowls and topped with soft-boiled eggs and whatever fresh toppings you love. It’s cozy, customizable, and feels a little special, even though it’s surprisingly easy to make. Let me show you how!
Ingredients
Note: As always, there’s a printable recipe card at the bottom of this post so you can add it to your folder at home! Don’t skip the coming sections, where you’ll find extra hints and tips and ideas.
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Chicken breasts: Cook gently in the broth and become tender enough to shred. Boneless, skinless keeps things simple and lean.
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Yellow onion: Builds flavor as it slowly cooks down into the broth.
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Garlic: Adds depth and that classic ramen aroma.
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Chicken broth: The base of the soup, so use a good-quality one if you can.
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Soy sauce: Brings that salty, savory ramen flavor. You can use low-sodium if preferred.
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Mirin: Adds a subtle sweetness that balances the saltiness of the soy sauce.
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Coconut milk: Makes the broth slightly creamy without being heavy. It gives a gentle richness rather than a strong coconut flavor.
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Mushrooms: Add earthy depth and texture.
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Fresh ginger (or ground): Fresh gives brighter flavor, but ground works in a pinch.
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Black pepper: Adds warmth and a little bite.
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Ramen noodles: Discard the seasoning packets since the broth does the heavy lifting here.
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Eggs: Soft-boiled eggs add richness and that classic ramen feel.
Optional Garnishes:
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Red pepper flakes or jalapeños: For extra heat.
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Shredded carrots: Add sweetness and color.
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Green onions & cilantro: Freshness and brightness at the end.
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Corn: A little pop of sweetness that pairs surprisingly well.
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Lime wedges: Brighten the whole bowl.
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Sriracha: For anyone who likes their ramen with a kick!
How To Make Crockpot Chicken Ramen
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Add the chicken, onion, garlic, broth, soy sauce, mirin, coconut milk, mushrooms, ginger, and black pepper to a 6-quart (or larger) slow cooker.
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Cover and cook on LOW for 4–6 hours, until the chicken is tender and the broth is flavorful.
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Remove the chicken and shred or slice it, then set aside.
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Cook the ramen noodles separately in boiling water according to the package directions. Drain and set aside.
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For the soft-boiled eggs, bring about 2 inches of water to a boil in a covered pot. Once boiling, gently lower the eggs in using a slotted spoon and boil for 6 minutes.
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Transfer the eggs to an ice bath for a minute or two, just until cool enough to handle, then peel.
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To serve, divide the noodles between bowls and ladle the hot broth over the top. Add the shredded chicken, halved soft-boiled eggs, and any toppings you like.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, try to store the broth and noodles separately if possible.
Reheat gently on the stovetop until hot, adding a splash of broth or water if needed.
You can also freeze the broth on its own in an airtight container for up to 3 months. If you’re planning to freeze it, leave out the noodles and cook them fresh just before serving. They’re much better that way!
Recipe Notes
Be sure to discard the seasoning packets that come with the ramen noodles. Cook the noodles separately instead of adding them to the crockpot so they don’t turn mushy.
Soft-boiled or fried eggs work best here and really give that classic ramen feel.
If you can, use freshly grated ginger and fresh garlic for the most flavorful broth. It makes a noticeable difference. And don’t forget to peel the ginger before grating it.
Pro tip: For a clearer broth, ladle it through a fine-mesh sieve before pouring it into serving bowls.
And finally, don’t skip the toppings. They add texture, freshness, and that final layer of flavor that really makes the bowl come together.
Variations
You can easily switch this crockpot chicken ramen up depending on your preferences! Swap the chicken breasts for boneless, skinless thighs if you want a slightly richer flavor. Stir in a tablespoon of white or red miso paste for extra depth in the broth. If you’d like more greens, add bok choy, kale, or spinach during the last 10–15 minutes of cooking so they stay tender but not overdone. And for a little heat, stir Sriracha, red pepper flakes, or chili garlic sauce directly into the broth while it cooks.
Serving Ideas
Serve this crockpot chicken ramen straight from the pot and let everyone build their own bowl with their favorite toppings. It’s perfect for a cozy weeknight dinner, especially when you want something comforting but still lighter than takeout.
If you’re feeding a crowd, set up a little toppings bar with green onions, shredded carrots, jalapeños, lime wedges, and Sriracha so everyone can customize their bowl. Pair it with simple sides like potstickers, spring rolls, or a quick cucumber salad if you want to round out the meal.
Crockpot Chicken Ramen
Ingredients
- 1 ½ pounds chicken breasts raw & boneless & skinless
- 1 yellow onion diced
- 4 garlic cloves minced
- 5 cups chicken broth
- ¼ cup soy sauce
- 2 tablespoons mirin
- ½ cup canned coconut milk
- ¼ cup sliced baby bella or cremini mushrooms
- 1 teaspoon freshly grated ginger or ¼ teaspoon ground ginger
- ½ teaspoon black pepper plus more to taste
- 2 3-ounce packets ramen noodles, seasonings discarded
- 4 large eggs
Optional for garnish
- Red pepper flakes
- Sliced jalapeños
- Shredded carrots
- Sliced green onions
- Chopped fresh cilantro
- Corn kernels
- Lime wedges
- Sriracha
Instructions
- Add the chicken, onion, garlic, broth, soy sauce, mirin, coconut milk, mushrooms, ginger, and black pepper to a 6-quart (or larger) slow cooker.
- Cover and cook on LOW for 4–6 hours, until the chicken is tender and the broth is flavorful.
- Remove the chicken and shred or slice it, then set aside.
- Cook the ramen noodles separately in boiling water according to the package directions. Drain and set aside.
- For the soft-boiled eggs, bring about 2 inches of water to a boil in a covered pot. Once boiling, gently lower the eggs in using a slotted spoon and boil for 6 minutes.
- Transfer the eggs to an ice bath for a minute or two, just until cool enough to handle, then peel.
- To serve, divide the noodles between bowls and ladle the hot broth over the top. Add the shredded chicken, halved soft-boiled eggs, and any toppings you like.
This one’s seriously slurpable and just so good for a weeknight meal when you’re trying to resist ordering takeout! I probably say this a lot, but this really is one of my favorite crockpot meals, and I’d happily eat it on repeat. If you try it, please do take a minute to leave a comment and a star rating below, and don’t forget to tag me on Instagram @slimmingviolet and #slimmingviolet.
