Crockpot Chicken Ramen
This crockpot chicken ramen is a cozy, takeout-inspired dinner made with tender chicken, a rich savory broth, and ramen noodles topped with soft-boiled eggs and fresh garnishes. It’s an easy slow cooker meal that feels special but fits right into a busy weeknight.
Servings: 4
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.