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Crock Pot Chicken Ramen
This easy chicken ramen soup is perfect no matter the time of the year! Packed with flavor and kid-friendly, this slow cooker ramen recipe is a winner!
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Course:
Crock Pot Recipes
Cuisine:
Asian
Prep Time:
10
minutes
minutes
Cook Time:
8
hours
hours
Total Time:
8
hours
hours
10
minutes
minutes
Servings:
6
servings
Calories:
637
kcal
Author:
Jenni
Equipment
Crock-Pot 7-Quart Oval Manual Slow Cooker
U-Taste 10 Piece Measuring Cups and Spoons Set
Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black
Ingredients
2
lb
boneless skinless chicken thighs
4
cups
really good quality chicken stock
½
oz
dried shitake mushrooms
2
tsp
sesame oil
2
tsp
grated fresh ginger
2
garlic cloves
minced
2
TBSP
soy sauce
1
tsp
fish sauce
2
TBSP
rice vinegar
4
packages of instant Ramen Noodles
throw those seasoning packages away
Toppings:
Sweet Peppers
Green Onions
Shredded Carrots
Shredded Purple Cabbage
Hard Boiled Eggs
Sesame Seeds
Chopped Cilantro
Lime Wedges
Instructions
Place the chicken thighs into the slow cooker.
Add in the chicken stock, shiitake mushrooms, sesame oil, ginger, garlic, soy sauce, fish sauce and the rice vinegar.
Stir the sauce, place on the lid and cook on low heat for 8 hours.
Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
In a separate pot, cook the ramen noodles according to package directions.
Spoon the broth, noodles, and chicken into bowls.
Top with your selected toppings.
Enjoy!
Nutrition
Serving:
1
g
|
Calories:
637
kcal
|
Carbohydrates:
47
g
|
Protein:
50
g
|
Fat:
28
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
220
mg
|
Sodium:
2040
mg
|
Fiber:
4
g
|
Sugar:
5
g