Go Back
Slow Cooker Chicken Ramen Recipe
Youssef Hb

Slow Cooker Chicken Ramen

Experience a comforting and savory bowl of ramen at home with this slow cooker recipe. By slowly simmering aromatic ginger, garlic, and onions, the broth develops a deep, restaurant-quality umami flavor. The tender chicken thighs are pan-seared separately to ensure a juicy, crispy finish, providing the perfect contrast to the slurpable noodles. It is an ideal, stress-free weeknight dinner that combines convenience with complex, satisfying flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Japanese-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup yellow onion, sliced
  • 7 cloves garlic, minced (5 for broth, 2 for chicken)
  • 2-inch nub ginger, peeled and thinly sliced
  • 64 ounces chicken broth
  • 1/4 cup + 2 Tbsp coconut aminos
  • 1 to 2 Tbsp miso paste
  • 2 3-oz packages ramen noodles, flavor packets discarded
  • 1 pound boneless, skinless chicken thighs
  • 2 Tbsp rice vinegar
  • 2 Tbsp avocado oil

Method
 

  1. Combine the onion, 5 cloves of minced garlic, ginger, chicken broth, coconut aminos, and miso paste in the slow cooker.
  2. Secure the lid and cook on high for 3.5 to 4 hours or low for 6 to 8 hours.
  3. In a small bowl, whisk together the remaining 2 cloves of minced garlic, coconut aminos, rice vinegar, and avocado oil.
  4. Marinate chicken thighs in the mixture for 15 minutes.
  5. Heat a skillet over medium-high heat and sear the chicken thighs until cooked through and crispy.
  6. Cook the ramen noodles according to package instructions in a separate pot.
  7. Slice the cooked chicken.
  8. Assemble the bowl by adding noodles to the broth and topping with the seared chicken slices.

Notes

Ensure you discard the flavor packets included with the ramen noodles to avoid unwanted additives. For a vegetarian variation, swap chicken broth for vegetable stock and chicken thighs for extra-firm tofu or mushrooms. Store leftovers in an airtight container for up to 3 days, keeping the noodles separate from the broth to prevent them from becoming soggy.