This savory, rich, veggie-packed Slow Cooker Chicken and Vegetable Ramen is about to seriously up your ramen game. But I know what you’re thinking. Instant ramen takes 3 minutes to cook, so why would you wait 3 hours? Because instead of using those simple seasoning packets, I build a bold, slow-simmered broth packed with fresh vegetables and layers of flavor. Think savory soy sauce, tangy rice vinegar, spicy sriracha, and brown sugar, all rounded out with cozy ginger and garlic. Add mushrooms, onions, and peppers, then let everything slowly meld into one seriously delicious broth. This easy slow cooker ramen is also totally budget-friendly and makes 8 generous servings all in one go!
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A Slow Cooker Chicken Ramen That’s Big on Flavor
We’re no strangers to ramen here at Budget Bytes. It’s an inexpensive way to fill your belly, and there are so many easy ways to make instant ramen noodles taste better. My slow cooker version takes that idea one step further. It turns two humble packets of noodles into a hearty standalone meal with tender shredded chicken, plenty of vegetables, and a complex-tasting broth made from affordable pantry ingredients.
Unlike many of our other ramen recipes (which make one or two bowls at a time), this one makes a BIG batch, so there’s enough to feed the family, serve a small group, or portion out for later. As the chicken and veggies cook together, the broth becomes deeper, more rounded, and even more delicious. Then I add the noodles during the final 15 minutes, once the chicken is ready to shred. This helps them get nice and tender without sitting in the slow cooker for hours and turning mushy.
This slow cooker chicken ramen recipe already includes some of my favorite ramen add-ins, but there’s still plenty of room to pile on extra toppings if you’re feeling fancy. It’s not your average college ramen, but would still work on a college-student budget!
Recipe Success Tips
- Use chicken breasts or thighs! I use boneless, skinless chicken breasts because they shred easily and soak up plenty of flavor from the broth. I also tested this recipe with boneless, skinless chicken thighs, and they worked great. Thighs actually give the broth a slightly richer flavor thanks to their higher fat content. Use whichever you prefer.
- Know when your chicken is done. The size and thickness of chicken breasts can vary quite a bit. It’s a good idea to check the thickest part of your chicken breast with an instant-read thermometer before shredding. Once it’s 165°F and pulls apart easily with two forks, it’s ready.
- Add the ramen during the final 15 minutes. The noodles are the last thing to go in because they need far less time than the chicken and vegetables. Once the chicken is cooked, add the ramen and press it into the broth. Stir it gently after 15 minutes. You’re looking for tender noodles that still have a little structure.
- Got a few veggie odds and ends hanging around in the fridge? Toss them in! I think broccoli florets, thinly sliced carrots, corn, peas, and green beans would all be delicious here.
- Jazz up the broth. I love this recipe as is, but I’m always up for playing around with the flavors. Stir in 1-2 Tbsp miso paste, 1-2 Tbsp curry paste, or 2 Tbsp peanut butter during the final 15 minutes, whisking each one with a little hot broth first so it blends in smoothly. For a creamier bowl, add ½-1 cup canned coconut milk. Miso adds salty savory flavor, curry paste brings warmth and spice, peanut butter makes the broth richer, and coconut milk gives it a creamy finish. I’d choose one optional add-in rather than adding them all at once.
Slow Cooker Chicken and Vegetables Ramen
Cost $12.03 recipe / $1.50 serving
Ingredients
- 1½ lb. chicken breasts (680g, (2 breasts) $4.00*)
- 8 oz. mushrooms (cleaned and sliced, (227g) $1.94)
- 1 small onion (sliced thinly, (2 cups, 225g) $0.62)
- 1 red bell pepper (sliced thinly, (1 cup, 100g) $1.48)
- 2 garlic cloves (minced, (1 Tbsp) $0.12)
- 2 tsp fresh ginger (minced, $0.03)
- 3 cups chicken broth (24 oz., $0.39**)
- 1 cup soy sauce (8 oz., $0.85***)
- ½ cup rice vinegar (4 oz., $0.97)
- 1 Tbsp toasted sesame oil ($0.31)
- 1 Tbsp sriracha ($0.14)
- 1 Tbsp brown sugar ($0.03)
- 2 packs ramen noodles (3 oz. each, $0.94)
- 2 green onions (sliced, $0.21)
Instructions
- Gather and prepare all ingredients.
- Place the chicken, mushrooms, onions, red bell pepper, garlic, ginger, chicken broth, soy sauce, rice vinegar, toasted sesame oil, sriracha, and brown sugar in the crockpot. Fold all the ingredients together to combine.
- Place the lid on and cook on high for 3 hours.
- After 2 hours and 45 minutes, remove the chicken from the crock pot and place it in a medium-sized bowl. Using two forks, pull the chicken into bite-sized pieces.
- Open the packs of ramen and discard the flavor packets. Place the ramen noodles in the crockpot and top with the chicken to submerge it in the broth. Continue cooking for the last 15 minutes.
- Turn off the slow cooker, stir everything together, and top the ramen with sliced green onions and your favorite toppings. Enjoy!
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Slow Cooker Chicken and Vegetables Ramen Step-by-Step Photos
Gather all of your ingredients.
Build the broth: Add 1½ lb. chicken breasts, 8 oz. sliced mushrooms, 1 sliced onion, 1 sliced red bell pepper, 2 minced garlic cloves, and 2 tsp minced fresh ginger to your slow cooker. Pour in 3 cups chicken broth, 1 cup soy sauce, ½ cup rice vinegar, 1 Tbsp toasted sesame oil, 1 Tbsp sriracha, and 1 Tbsp brown sugar. Gently stir everything together to coat the vegetables and dissolve the sugar.
Slow cook until the chicken is tender: Cover with the lid and cook on HIGH for 3 hours. The vegetables will soften, the broth will become deeply flavorful, and the chicken should be cooked through and easy to shred. If you’re unsure, check the thickest part of the chicken with an instant-read thermometer. It should register 165°F.
Shred the chicken: After 2 hours and 45 minutes, transfer the chicken breasts to a medium bowl. Use two forks to shred the chicken into bite-sized pieces.
Cook the ramen: Open 2 packs ramen noodles and discard the seasoning packets. Add the noodle blocks to the slow cooker, gently pressing them into the broth.
Add the shredded chicken back to the slow cooker on top of the noodles. Cover and cook for the final 15 minutes. The noodles should be tender but still hold their shape.
Garnish and serve: Give everything a good stir so the chicken, vegetables, and noodles are evenly distributed throughout the broth. Divide between bowls and top with 2 sliced green onions and any additional toppings you like (optional). Serve your crockpot chicken and vegetable ramen while it’s piping hot. Enjoy!
Serving Suggestions
I like topping my ramen with a soy-marinated egg and a sprinkle of sesame seeds, as seen in the photos here. A soy-marinated egg is simply a soft-boiled egg left to soak in a soy sauce mixture made with many of the same ingredients already used in this recipe. You can see exactly how we make them in this video on our YouTube channel! Lime wedges, jalapeño slices, seaweed, corn, chili oil, cilantro, and our easy fermented vegetables are also delicious toppings.
This slow cooker chicken ramen also pairs nicely with our Thai cucumber salad or sesame slaw if you want something fresh and crunchy on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you’re planning ahead, I recommend storing the broth and shredded chicken together without the noodles, then cooking fresh packs of ramen when reheating. But if everything is already mixed together, don’t worry! It’ll still taste delicious. Just note the noodles will soak up some of the broth and soften a bit over time.
Reheating
Reheat individual portions gently on the stovetop over medium-low heat or in the microwave until steaming hot. If the noodles have soaked up some of the broth, stir in a splash of water or chicken broth to loosen everything back up.
If you stored the broth and chicken only, bring them to a gentle simmer, then add the fresh blocks of ramen and cook for 2-3 minutes before serving.
Freezing
For the best results, freeze just the broth and shredded chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator (or use the defrost function on your microwave). Then reheat the broth on the stovetop and cook the fresh blocks of ramen directly in the hot broth before serving.
You can also freeze the noodles with the broth, but expect them to be a little softer after thawing and reheating!
Love Ramen? Try These Easy Recipes Next:
- Our Coconut Curry Ramen is perfect for busy nights when you want all the comfort of ramen, but with a creamy curry twist and hardly any prep!
- For a quick meat-free bowl, this Vegan Creamy Mushroom Ramen is packed with mushrooms and spinach in a smooth and flavorful broth.
- This Gochujang Ramen with Tofu is another easy ramen upgrade I love, with a spicy, savory broth that’s ready in around 15 minutes.
