Introduction

Remember those days when you just craved something warm, comforting, and utterly satisfying after a long day? For me, that always meant a steaming bowl of ramen. But let’s be honest, making it from scratch can sometimes feel like a whole production. Well, get ready to have your mind blown, because I’ve got a recipe that’s going to be your new best friend: Crockpot Chicken Ramen! It’s ridiculously easy, smells incredible while it cooks, and the end result is pure cozy perfection. You’ll be slurping up every last noodle in no time!

Why You’ll Love This Recipe

Fast: Prep is minimal, and your slow cooker does most of the work!
Easy: Seriously, if you can dump ingredients into a pot, you can make this.
Giftable: Imagine giving a friend a bag of the dry ingredients with instructions for a cozy night in!
Crowd-pleasing: From picky eaters to seasoned foodies, everyone loves a good bowl of ramen.

Ingredients

Gathering your ingredients is the most hands-on part, and it’s a breeze! Here’s what you’ll need:

4 boneless, skinless chicken breasts: The stars of our show! They’ll get so tender in the slow cooker.
6 cups chicken broth: This is the flavorful base that will become our delicious ramen broth. Use a good quality one for the best taste.
2 tablespoons soy sauce: Adds that classic savory, umami depth.
1 tablespoon miso paste: This is the secret weapon for that authentic, rich ramen flavor. Look for it in the international aisle!
2 garlic cloves, minced: Because garlic makes everything better, right?
Ramen noodles, for serving: Grab your favorite kind! The instant packs are perfect here, just discard the flavor packets.
Cilantro, for garnish: A pop of fresh green and a bright, herby flavor is the perfect finishing touch.

How to Make It

Alright, let’s get cooking! It’s so simple, you’ll wonder why you haven’t made this sooner.

Prep the Slow Cooker: First things first, place your chicken breasts right into your slow cooker. No need to chop or trim anything fancy.
Add the Liquids and Flavor: Pour in the chicken broth, soy sauce, and your minced garlic.
Give it a Stir: Just a gentle stir to make sure everything is nicely combined.
Cook it Low and Slow: Cover your slow cooker and let it work its magic on high for 2-3 hours, or until the chicken is cooked through and easily shreds apart. I usually check it around the 2-hour mark, but your cooker might run a little hotter or cooler.
Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker onto a plate or cutting board. Grab two forks and shred them up into bite-sized pieces. This is the fun part!
Miso Magic: Now for the final flavor boost! Stir the miso paste directly into the hot broth in the slow cooker. Keep stirring until it’s completely dissolved. It’ll transform the broth into something truly special.
Bring It All Together: Return the shredded chicken back into the slow cooker with the flavorful broth. Give it another gentle stir to coat the chicken.
Cook Your Noodles: While the chicken and broth are having their final mingle, cook your ramen noodles according to the package directions. Don’t overcook them – you want them perfectly tender!
Assemble Your Masterpiece: Ladle the warm, delicious chicken and broth mixture over your freshly cooked ramen noodles in a bowl.
Garnish and Enjoy: Sprinkle generously with fresh cilantro. Now, take a moment to admire your handiwork before diving in. Ahh, pure comfort!

Substitutions & Additions

While this recipe is fantastic as is, it’s also a wonderful canvas for your creativity! Here are some ideas to make it your own:

Spice it Up: Add a pinch of red pepper flakes or a swirl of sriracha to the broth for a little heat.
Veggie Power: Toss in some baby spinach or bok choy in the last 10 minutes of cooking to wilt them in the broth. Sliced mushrooms or carrots can also be added from the start for extra goodness.
Different Protein: While chicken is classic, you could try using thinly sliced pork or even firm tofu for a vegetarian twist.
Flavor Boosters: A dash of sesame oil right before serving adds an amazing nutty aroma. A squeeze of lime can brighten up the flavors too.

Tips for Success

A few little tricks to ensure your Crockpot Chicken Ramen is absolutely perfect every time:

Don’t Overcook the Chicken: Keep an eye on the chicken. Once it’s cooked through and shreds easily, it’s done. Overcooking can make it dry.
Dissolve the Miso Properly: Make sure the miso paste is fully dissolved in the broth. It can clump up if not stirred in well.
Prep Ahead: You can mince your garlic and measure out your soy sauce ahead of time to make assembly even quicker.
Noodle Timing is Key: Cook your ramen noodles just before you’re ready to serve so they don’t get mushy.

How to Store It

Leftovers are a delicious thing! Store any leftover Crockpot Chicken Ramen in an airtight container in the refrigerator. The broth and chicken mixture will keep for up to 3 days. When you’re ready to reheat, gently warm the broth and chicken mixture on the stovetop or in the microwave. Cook fresh noodles and serve as usual. I find the flavors even meld together more beautifully overnight!

FAQs

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Chicken thighs will become even more tender and flavorful in the slow cooker. Just adjust the cooking time as needed – they might take a little longer.

Q: What kind of miso paste should I use?

A: White miso (shiro miso) is a great mild option that works perfectly here. Red or yellow miso will give you a stronger, deeper flavor if you prefer.

Q: Can I freeze this recipe?

A: The broth and chicken mixture freezes quite well! Let it cool completely before transferring it to freezer-safe containers. It’s best to cook the noodles fresh when you’re ready to eat. Thaw in the refrigerator and reheat gently on the stove.

Q: I don’t have a slow cooker, can I make this on the stovetop?

A: Yes! You can simmer the chicken breasts in the broth, soy sauce, and garlic in a pot on the stovetop over low heat for about 20-30 minutes, or until cooked through. Then follow the same shredding and miso-adding steps.

Crockpot Chicken Ramen

This recipe provides a super easy and comforting Crockpot Chicken Ramen that's perfect for a cozy night in. Minimal prep and slow cooker magic make this a go-to meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 3

Servings 4 people

Equipment

Slow Cooker
Forks for shredding chicken
Pot for cooking noodles
bowl for serving

Ingredients

Main ingredients

4 boneless, skinless chicken breasts
6 cups chicken broth good quality
2 tablespoons soy sauce
1 tablespoon miso paste look in international aisle
2 garlic cloves minced
ramen noodles for serving, discard flavor packets
cilantro for garnish

Instructions

Prep the Slow Cooker: First things first, place your chicken breasts right into your slow cooker. No need to chop or trim anything fancy.
Add the Liquids and Flavor: Pour in the chicken broth, soy sauce, and your minced garlic.
Give it a Stir: Just a gentle stir to make sure everything is nicely combined.
Cook it Low and Slow: Cover your slow cooker and let it work its magic on high for 2-3 hours, or until the chicken is cooked through and easily shreds apart. I usually check it around the 2-hour mark, but your cooker might run a little hotter or cooler.
Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker onto a plate or cutting board. Grab two forks and shred them up into bite-sized pieces. This is the fun part!
Miso Magic: Now for the final flavor boost! Stir the miso paste directly into the hot broth in the slow cooker. Keep stirring until it's completely dissolved. It'll transform the broth into something truly special.
Bring It All Together: Return the shredded chicken back into the slow cooker with the flavorful broth. Give it another gentle stir to coat the chicken.
Cook Your Noodles: While the chicken and broth are having their final mingle, cook your ramen noodles according to the package directions. Don't overcook them – you want them perfectly tender!
Assemble Your Masterpiece: Ladle the warm, delicious chicken and broth mixture over your freshly cooked ramen noodles in a bowl.
Garnish and Enjoy: Sprinkle generously with fresh cilantro. Now, take a moment to admire your handiwork before diving in. Ahh, pure comfort!

Notes

While this recipe is fantastic as is, it's also a wonderful canvas for your creativity! You can spice it up with red pepper flakes or sriracha, add veggies like spinach or bok choy, use different proteins like pork or tofu, or add flavor boosters like sesame oil or lime. Prep ahead by mincing garlic and measuring soy sauce. Cook noodles just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.