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The Boat Shed Kitchen

Slow Cooker Chicken Ramen

This Slow Cooker Chicken Ramen is cozy, flavorful, and so easy to make. With tender shredded chicken, fresh veggies, ramen noodles, and a savory soy-garlic broth, it’s the perfect comfort food for busy weeknights. Just set it, forget it, and enjoy a warm bowl of homemade ramen.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 1½ –2 pounds boneless skinless chicken thighs or breasts
  • 3 cloves garlic minced
  • 1½ cups matchstick carrots
  • 1 large red bell pepper sliced
  • 8 ounces sugar snap peas
  • 3 medium scallions chopped
  • 4 cups chicken stock
  • ½ cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 packets chicken-flavored ramen noodles use only one seasoning packet
  • Scallions and soft/medium boiled egg for topping

Method
 

  1. Trim chicken and place in a 6-quart slow cooker.
  2. Add garlic, carrots, bell pepper, peas, and scallions.
  3. In a bowl, whisk chicken stock, soy sauce, brown sugar, and one ramen seasoning packet.
  4. Pour over chicken and stir.
  5. Cover and cook on HIGH 3–4 hours or LOW 4–6 hours until chicken is tender.
  6. About 30 minutes before serving, shred the chicken.
  7. Stir in ramen noodles (discard second seasoning packet).
  8. See full steps with tips & photos → https://theboatshedcafe.com/slow-cooker-chicken-ramen/

Notes

  • Thighs give richer flavor, but breasts work for a leaner option.
  • Add mushrooms, baby bok choy, or corn for extra texture.
  • Control saltiness by adjusting soy sauce or skipping the seasoning packet.