Easy Slow Cooker Ramen
Slow Cooker Chicken and Vegetables Ramen
Slow Cooker Chicken and Vegetables Ramen
Ingredients
- Chicken breasts weighing approximately one and a half pounds, equivalent to 680 grams or two individual breasts, costing $4.00*
- Mushrooms that have been cleaned and sliced, totaling eight ounces or 227 grams, priced at $1.94
- A single small onion, sliced into thin pieces, yielding two cups or 225 grams, with a cost of $0.62
- One red bell pepper, sliced into thin strips, measuring one cup or 100 grams, priced at $1.48
- Two cloves of garlic, finely minced to produce one tablespoon, costing $0.12
- Fresh ginger, minced to yield two teaspoons, priced at $0.03
- Twenty-four ounces of chicken broth, equivalent to three cups, costing $0.39**
- One cup of soy sauce, which is equivalent to eight ounces, priced at $0.85***
- Rice vinegar, half a cup or four ounces, costing $0.97
- Toasted sesame oil, one tablespoon, priced at $0.31
- Sriracha, one tablespoon, costing $0.14
- Brown sugar, one tablespoon, priced at $0.03
- Two packages of ramen noodles, each weighing three ounces, together costing $0.94
- Two green onions, sliced, priced at $0.21
Instructions
Step 1
Before you turn on the slow cooker, gather every ingredient on the counter and set a cutting board nearby. Take about 10 minutes to prep: slice the carrots into ½-inch rounds, chop bell peppers into 1-inch pieces, thinly slice the mushrooms, and mince a couple garlic cloves. Pat the chicken dry with paper towels and season both sides with salt and pepper so it helps season the broth as it cooks. Keep the prepped vegetables in separate small bowls so you can layer everything into the slow cooker in the right order.
Step 2
Lay the chicken breasts in the bottom of your slow cooker in a single layer. Scatter the sliced mushrooms, onion, and red bell pepper over the top, then add the minced garlic and grated ginger. In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, toasted sesame oil, sriracha, and brown sugar until the sugar dissolves, then pour it evenly over everything. Gently fold the vegetables and sauce around the chicken so every piece gets coated—it’s okay if the chicken isn’t fully submerged; it will cook as it goes.
Step 3
Give everything a quick stir so the ingredients are nestled in the broth, then pop the lid on and set your slow cooker to high. Let it cook undisturbed for 3 hours — resist opening the lid, since every peek lets heat escape and adds time. You’ll know it’s ready when the chicken shreds easily with a fork (165°F in the thickest part) and the vegetables are tender enough to yield without a fight.
Step 4
After the full 2 hours and 45 minutes, carefully lift the chicken out of the crock pot—it will be incredibly tender and might want to fall apart, which is exactly what you want. Place it in a medium-sized bowl and let it rest for just a minute or two so it's easier to handle. Then, grab two forks and use them to shred the meat into bite-sized pieces, pulling in opposite directions. You'll know it's done when you have a bowl full of nice, shreddable chunks with no big clumps left behind—this is the perfect texture to add back to the broth later.
Step 5
First, open up those ramen packs and toss the flavor packets aside—you won't need them here. Gently place the noodle blocks into the crockpot, arranging them in an even layer so they're ready to soak up all that savory broth. Nestle the cooked chicken on top of the noodles, pushing it down gently so it's fully submerged in the liquid. This ensures every bite stays juicy and infused with the broth's flavor. Cover and let everything cook together for the final 15 minutes, just until the noodles are tender and have loosened into a lovely tangle of strands.
Step 6
Before you switch off the slow cooker, slice a few green onions and set out any toppings you love—soft-boiled eggs, chili crisp, sesame seeds, whatever sounds good. Once you turn it off, give the noodles and vegetables a gentle stir with a wooden spoon until everything is fully coated and the broth looks glossy. Ladle the ramen into bowls while it’s still steaming hot, then pile on the green onions and your favorite toppings. Enjoy every slurp!
Nutrition Information
My Tip
When cooking the Slow Cooker Chicken and Vegetables Ramen, make sure to slice the onions thinly to prevent them from being undercooked. This helps them blend in with the other flavors.
Leftovers
To store leftovers, place them in a glass container with a tight-fitting lid to keep the flavors fresh. Reheat in the microwave or on the stovetop over low heat, adding a splash of broth if needed.
Make It Your Own
Swap chicken for tofu and use tamari instead of soy sauce for a vegetarian version.