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Crockpot Chicken Ramen

A cozy and effortless bowl of Crockpot Chicken Ramen featuring tender chicken and fresh vegetables in savory broth.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 packs ramen noodles
  • 1 cup sliced mushrooms
  • 1 cup chopped bok choy or spinach You can use spinach or kale as a substitute.
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • to taste Salt and pepper
  • Optional toppings: soft-boiled eggs, green onions, sesame seeds

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the crockpot.
  2. Pour in the chicken broth and water, then add soy sauce, garlic powder, ground ginger, salt, and pepper. Stir to combine.
  3. Add the sliced mushrooms and chopped bok choy or spinach to the crockpot.
Cooking
  1. Cover the crockpot and set it on low for about 6 hours or high for 3 hours until the chicken is cooked through and tender.
  2. About 15 minutes before serving, boil the ramen noodles in a separate pot according to package instructions. Drain and set aside.
  3. Once the cooking time is up, remove the chicken, shred it, and return it to the crockpot. Stir everything together.
Serving
  1. Ladle the soup into bowls, add the cooked noodles, and top with optional toppings like soft-boiled eggs and green onions. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze without noodles for up to 2 months. Thaw in the refrigerator overnight before reheating.