There’s something deeply soothing about a bowl of hot, savory ramen—especially when it’s been simmering away all day, filling the house with warmth and aroma.
This slow cooker miso chicken ramen is my go-to when I crave that comfort but don’t want to stand over a stove. It’s rich, flavorful, and comes together effortlessly.
Why I Love This Recipe
Set it and forget it – The crockpot does all the work.
Umami-rich broth – Thanks to the miso and soy sauce combo.
Juicy shredded chicken – Always tender from slow cooking.
Customizable bowl – Add your favorite ramen toppings.
Cozy and satisfying – Perfect for cold evenings or when you need a pick-me-up.
What You’ll Need (Ingredient Highlights)
Chicken breasts – Boneless and skinless, easy to shred and protein-packed.
Chicken broth – The flavorful base for this ramen.
Soy sauce & miso paste – Brings that classic, savory umami punch.
Garlic – Adds depth and aroma to the broth.
Ramen noodles – Choose your favorite type—classic instant or fresh.
Cilantro – For a fresh, herby finish.
Pro Tips Before You Start
Stir the miso well – It dissolves best in warm liquid; whisk if needed.
Add noodles separately – Cook them just before serving to avoid mushiness.
Garnish like a ramen shop – Try scallions, soft-boiled eggs, or sesame oil drizzle.
Salt mindfully – Miso and soy are both salty; taste before adding more.
Use low-sodium broth – Especially if you’re sensitive to salt.
How to Make Slow Cooker Miso Chicken Ramen
Step 1: Combine Everything in the Crockpot
Place chicken breasts, chicken broth, soy sauce, miso paste, and minced garlic into the slow cooker.
Step 2: Let It Simmer
Cover and cook on low for about 6 hours, or until the chicken is tender and easily shredded.
Step 3: Shred the Chicken
Remove the chicken, shred it with two forks, then return it to the broth and stir.
Step 4: Prepare the Noodles
Cook ramen noodles separately according to the package instructions.
Drain and set aside.
Step 5: Assemble and Serve
Divide noodles between bowls, ladle the hot miso chicken broth and shredded chicken over them, and garnish with cilantro (or your favorite toppings).
What to Serve It With
Soft-boiled eggs for classic ramen style
Blanched bok choy or spinach for greens
Toasted sesame seeds or chili oil
Seaweed sheets or bamboo shoots
A light cucumber salad on the side
Variations / Substitutions
Swap the protein – Try shredded pork or tofu instead of chicken
Add veggies – Mushrooms, napa cabbage, or corn kernels are great additions
Use udon or rice noodles – For a different texture
No miso paste? – Use extra soy sauce with a dash of sesame oil
Spice it up – Add sriracha or red pepper flakes to the broth
Storage & Leftovers
Fridge: Store broth and noodles separately in airtight containers for up to 4 days.
Freeze: Freeze the broth and chicken mixture (without noodles) for up to 2 months.
Reheat: Warm on the stove or in the microwave, and add freshly cooked noodles before serving.
Repurpose: Use leftover broth as a base for stir-fries or rice porridge.
FAQs
Can I cook the noodles directly in the slow cooker?
It’s best to cook them separately so they don’t overcook or turn mushy.
What kind of miso should I use?
White miso is mild and sweet, but you can use red for a deeper, more intense flavor.
Can I use bone-in chicken?
Yes, but you’ll need to remove the bones and skin after cooking.
Is this recipe freezer-friendly?
Yes, freeze the broth and chicken (without noodles) in airtight containers.
What vegetables can I add?
Try mushrooms, spinach, shredded carrots, or edamame for added nutrition.
Can I make this spicy?
Absolutely—just add chili oil, sriracha, or crushed red pepper to the broth or as a garnish.
Can I prep this the night before?
Yes! Add all ingredients to the slow cooker insert, refrigerate overnight, then start cooking in the morning.
Final Thoughts
This slow cooker miso chicken ramen is the kind of meal that feels like a hug in a bowl. It’s warm, deeply flavorful, and endlessly adaptable.
Whether you’re feeding a crowd or just looking for something soothing to wind down with, this dish always hits the spot.
