Let’s Talk About Crockpot Chicken Ramen (And Why My Slippers End Up In The Kitchen)

Okay, so I know what you’re thinking – ramen? In a crockpot? But listen, years ago when I was juggling laundry, emails, and a dog who thinks he’s a sous chef, I decided to toss everything in the slow cooker just to see if I could avoid the stovetop dance. The result? Well, it’s not exactly like the ramen you’d get at a Tokyo noodle bar, but wow, it’s become a weird little family favorite. Plus, my house smells so good that my neighbor once came over just to ask what I was making (didn’t share, though, sorry Janice!).

Why You’re Going To Love This Lazy Genius of a Meal

I pull out this Crockpot Chicken Ramen recipe when I want dinner to basically make itself. It’s perfect for those drizzly days when everyone’s a bit cranky and I just cannot deal with another frozen pizza. My kids DEVOUR this (except when my son insists it needs more corn, go figure). And hey, sometimes it’s just about having something hearty and slurp-able without babysitting a boiling pot. (Also, I used to be super intimidated by making a real ramen broth, but this? Foolproof. Well, mostly. Don’t skip the broth cubes…I did once and nope, bland as dishwater!)

Your Shopping List (But Don’t Stress, There’s Wiggle Room)

2-3 boneless, skinless chicken thighs (or breasts – but I like the thighs for extra flavor)
4 cups chicken broth (homemade if you’re feeling fancy, from a carton if you’re me on a Tuesday)
3 tablespoons low sodium soy sauce (I once ran out and used tamari – it was still tasty)
2 tablespoons miso paste (skip it if you have to, but it adds that gorgeous umami thing)
3 garlic cloves, minced (pre-minced from the jar works in a pinch – no shame)
1-inch knob of fresh ginger, sliced thin (powdered ginger is fine, my grandma insisted on fresh but eh)
2 teaspoons toasted sesame oil
1 carrot, peeled and sliced into coins (sometimes I cheat and use those bagged matchsticks)
2 scallions, sliced (I sometimes forget these, and honestly it’s fine)
6 ounces dried ramen noodles (not the seasoning pack, just the noodles – instant works, or any noodle you dig)
Handful fresh spinach or bok choy (wilt it in at the end or sneak in some frozen peas if you’re desperate)
Soft-boiled egg for serving (Not required, but so good)

How to Make It (Just Don’t Wander Off Entirely)

Chuck It In: Toss the chicken, broth, soy sauce, miso, garlic, ginger, sesame oil, and carrot into your slow cooker. Give it a gentle stir. Looks kind of weird at this point, not gonna lie. That’s normal.
Let It Go: Cook on low for 5-6 hours, or high for about 3. This is the magical part where you can go watch a show, or in my case, find out the dog shredded a slipper—you know, real life.
Shred & Taste Test: Fish the chicken out and shred it up with two forks (I always sneak a little bite here because, chef’s rights). Pop it back in.
Add the Noods: About 20 minutes before eating, chuck in those ramen noodles and spinach. They’ll soften up right in the broth. If you’re using thicker noodles, maybe give them a bit longer, but mostly, just keep your eye on them so they don’t go all mushy. (I’ve definitely spaced on this and ended up with a ramen stew – still good, just different.)
Serve & Top: Ladle into bowls, top with sliced scallions and, if you’re feeling fancy, a soft-boiled egg. Sometimes we add sriracha, sometimes just extra soy. Go wild.

Some Things I’ve Figured Out The Hard Way

If you forget the spinach, or don’t have scallions, it’s not the end of the world. Still tastes great.
Miso paste thickens up the broth a bit, but you can skip it and double up the soy if you’re in a pinch.
I once tried this on the stovetop to “save time” and honestly, it lost a little of that slow-cooked cozy flavor. Patience pays off.

Tinkering: Here’s What I’ve Tried (And What Flopped)

Veggie Version – Swapped in mushrooms and extra carrots for the chicken. Not bad, but even I missed the chicken the next time.
With Pork – Still works! Just use a pork tenderloin (about 300g), but expect a milder broth.
Spicy Kick – Added chili paste during the last half hour. My kids hated it, but I loved it. Guess who won?
Udon Noodles – Nice in theory, but got a bit gooey in the crockpot. Maybe don’t try that unless you like slop.

If You’re Missing Something… Gear Edition

Of course, a slow cooker is what makes this “crockpot” chicken ramen. But you could totally do this in a big heavy pot in the oven or on the stovetop—just, you know, give it some love and don’t wander off too far. I’ve even borrowed my neighbor’s fancy slow cooker once, but honestly, my old model from the 90s does just fine (it rattles when it heats up, but hey, character).

Keeping Leftovers (If You Even Have Any)

This will keep in the fridge for up to two days, and possibly even better the next day if you ask me. The noodles soak up more broth, so maybe keep them separate if you want things less gloopy later. But honestly, in my house, leftovers pretty much vanish overnight… especially if my eldest is around (he just eats it cold straight from the container, what can I say?).

Ways to Serve It (Or How We Do It)

I just plop everything in a big bowl, sometimes on a tray in front of the TV when we’re having a lazy Friday. We like to set out bowls of toppings – soft-boiled eggs, toasted sesame seeds, even leftover sweetcorn—let everyone go wild. Occasionally, we’ll throw on a few prawn crackers, which isn’t remotely traditional but life’s too short not to enjoy a silly crunch now and then.

Stuff I Wish I’d Known Earlier (Pro Tips from Yours Truly)

Don’t rush the chicken cooking time – I once tried to yank it out early and well, rubbery chicken is not a good look.
If you throw in the noodles too soon, they get mad mushy. Wait til the end, trust me.
And for the love of all things savory, don’t skip the soy sauce. I did that as a taste test once and… yeah, bland-a-rama.

Questions People Actually Ask Me

Can I cook this overnight? Eh, I’d say it’s better not to. The noodles will fall apart and the chicken might dry out. Unless you really like a ramen pudding?

My broth looks cloudy, did I mess up? Nope, that’s totally normal! Part of the magic—plus, it means flavor’s mingling.

What if I have no miso paste? No worries. Just add a bit more soy sauce and maybe a pinch of sugar (don’t quote me on the sugar, but I do it sometimes when it needs a little somethin’).

Can I use those 60-cent ramen noodle packs? Absolutely! Just ditch those little sodium bombs they call seasoning packets.

How spicy can I make this? Up to you; throw in chili flakes or hot sauce. Or, leave it plain for delicate palates—mine included, some days.

And honestly, just have fun with it. If it flops, order some takeout and have a laugh—that’s what we do when things go sideways (which happens more often than I’d like to admit!).

Crockpot Chicken Ramen: Cozy Slow Cooker Ramen Recipe