Crockpot Chicken Ramen Bowls – Cozy, Flavorful, and Hands-Off

Crockpot chicken ramen bowls bring together the soul-warming comfort of traditional Japanese-style ramen with the convenience of a slow cooker. This cozy, umami-rich dish features tender shredded chicken, savory broth, and slurp-worthy noodles, all slow-simmered for hours while you go about your day.

Unlike instant ramen, this homemade version uses real ingredients like garlic, ginger, soy sauce, and sesame oil to create depth and richness — no flavor packets required. The best part? The crockpot does most of the work, making this an ideal weeknight dinner or meal prep solution.

Customize your bowls with your favorite toppings like soft-boiled eggs, sautéed greens, corn, mushrooms, or scallions. It’s warm, nourishing, and endlessly satisfying.

Ingredients Overview

Chicken

• Boneless, Skinless Chicken Thighs or Breasts: Thighs are more flavorful and tender when slow-cooked, but breasts also work well.

• Seasoning: Salt, pepper, garlic, and a splash of soy sauce during cooking help flavor the meat as it simmers.

Broth Base

• Chicken Broth or Stock: Use low-sodium to better control the saltiness.

• Garlic & Ginger: Aromatic and essential for building a rich, ramen-style base.

• Soy Sauce: Adds umami and depth.

• Sesame Oil: Infuses the broth with a subtle nuttiness.

• Rice Vinegar: Provides acidity to balance the richness.

• Mirin or Honey (Optional): For a touch of sweetness.

Noodles

• Ramen Noodles: Use fresh, frozen, or dried ramen noodles. Avoid using the seasoning packet if using instant noodles.

• Substitutes: Soba, udon, or rice noodles also work well.

Toppings

• Soft-Boiled Eggs: Marinate in soy sauce for extra flavor.

• Baby Spinach, Bok Choy, or Kale: Add greens for freshness and nutrients.

• Corn, Mushrooms, or Bamboo Shoots: Traditional ramen toppings that add texture.

• Scallions & Toasted Sesame Seeds: For garnish and crunch.

• Chili Oil or Sriracha (Optional): For heat.

Substitutions

• Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles.

• Low-Carb: Swap noodles with zucchini noodles or shirataki noodles.

• Vegetarian: Use veggie broth and tofu instead of chicken.

Step-by-Step Instructions

1. Prepare the Base
   Add the following to your slow cooker:

   • 1.5–2 lbs chicken thighs or breasts

   • 4 cups low-sodium chicken broth

   • 4–5 cloves garlic, minced

   • 1 tablespoon fresh ginger, grated

   • 1/4 cup soy sauce

   • 1 tablespoon rice vinegar

   • 1 tablespoon sesame oil

   • Optional: 1 tablespoon mirin or honey

2. Slow Cook the Chicken
   Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easy to shred.

3. Shred the Chicken
   Remove chicken from the crockpot, shred with two forks, and return it to the broth.

4. Cook the Noodles Separately
   About 15 minutes before serving, cook ramen noodles according to package instructions. Drain and rinse lightly. This keeps the broth clear and prevents overcooked noodles.

5. Add Greens & Toppings
   Stir in baby spinach, bok choy, or kale to the hot broth to wilt them just before serving.

6. Assemble the Bowls
   In each bowl, add a serving of noodles, ladle over the chicken and broth, and top with:

   • Halved soft-boiled eggs

   • Sliced scallions

   • Corn or mushrooms

   • Sesame seeds

   • Chili oil or sriracha (optional)

7. Serve Hot
   Serve immediately and enjoy your cozy ramen bowls!

Tips, Variations & Substitutions

• Egg Tip: For jammy eggs, boil for 6–7 minutes, then cool in ice water. Marinate in soy sauce and mirin for extra flavor.

• Broth Boost: Add a tablespoon of miso paste near the end for even more umami.

• Make Ahead: The broth and chicken can be made 2 days in advance. Store noodles separately and assemble just before eating.

• Veggie-Packed: Add sliced carrots, zucchini, or bell peppers to the crockpot in the last hour of cooking.

Serving Ideas & Occasions

These chicken ramen bowls are perfect for:

• Cozy weeknight dinners

• Sunday night meal prep

• Cold days when you want something warming

• Family dinners where everyone customizes their bowl

Serve with:

• Kimchi or pickled vegetables

• Seaweed salad

• A side of edamame for extra protein

It’s a complete and comforting meal that’s fun to build and slurp.

Nutritional & Health Notes

This slow cooker ramen is:

• High-Protein: Thanks to the lean chicken.

• Customizable: You control the sodium, fat, and carb levels.

• Full of Nutrients: Add greens, mushrooms, and eggs for fiber, vitamins, and minerals.

Healthier than takeout ramen, this version uses real broth, lean meat, and minimal oil. For a lighter bowl:

• Use zoodles or shirataki noodles

• Skip or reduce soy sauce

• Add more broth and vegetables for volume

FAQs

Q1: Can I cook the noodles in the crockpot?

A1: It’s better to cook noodles separately. In the crockpot, they can become mushy and cloudy the broth.

Q2: How do I store leftovers?

A2: Store the broth and chicken in one container, noodles in another. Reheat broth separately and assemble just before eating.

Q3: Can I freeze the broth?

A3: Yes. The broth and shredded chicken freeze well for up to 3 months. Thaw overnight and reheat gently.

Q4: What kind of noodles work best?

A4: Fresh ramen noodles give the best texture, but instant ramen (without seasoning packet) or soba noodles work too.

Q5: Is this recipe spicy?

A5: Not unless you add spice. The base is mild. Add chili oil, sriracha, or red pepper flakes to heat things up.

Q6: Can I make this vegetarian?

A6: Yes! Use vegetable broth and add tofu, mushrooms, and bok choy in place of chicken.

Q7: Can I double the recipe?

A7: Absolutely. Use a large crockpot and scale up all ingredients. Great for feeding a crowd or batch cooking.

Print