Slow Cooker Chicken and Vegetables Ramen
This Slow Cooker Chicken and Vegetables Ramen transforms a couple of ramen packs into a big-batch dinner with tender chicken and fresh vegetables.
Servings: 8 servings (1.5 cups each)
Calories: 253kcal
Equipment
- 6-Quart Crockpot
- Mediuim Bowl
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!
See how we calculate recipe costs here.
Notes
*I tested this recipe with both chicken breasts and chicken thighs (boneless & skinless). Both work great with no adjustments needed, so use what you’ve got! Always thaw frozen chicken before adding it to the slow cooker to ensure it cooks safely and evenly.
**I like to use Better Than Bouillon for my chicken broth to keep costs low.
***If you're sensitive to salt, use a low-sodium soy sauce and taste before adding any extra seasoning.
You can adjust the seasoning to your preference: Add more or less sriracha to control the spice, use less soy sauce (or a low-sodium option) if you don’t love a salty broth, or add more brown sugar if you want it sweeter.
Nutrition
Serving: 1serving (1.5 cups) | Calories: 253kcal | Carbohydrates: 20g | Protein: 25g | Fat: 8g | Sodium: 2525mg | Fiber: 2g