Crock Pot Ramen: Hearty 5-Ingredient Weeknight Meal (Print Version)

Whip up this simple Crock Pot Ramen with just 5 ingredients! A warm, comforting meal for busy weeknights, easy to make and full of flavor.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 3 Hours minutes
Total Time: 13 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Dairy-Free

# Ingredients:

→ Base & Broth

01 - 4 cups (32 oz) low-sodium chicken broth
02 - 1/4 cup low-sodium soy sauce
03 - 4 cloves fresh garlic, minced
04 - 1 tablespoon fresh ginger, grated

→ Protein Power

05 - 1.5 lbs boneless, skinless chicken thighs

→ Ramen Essentials

06 - 3-4 packages instant ramen noodles (discard seasoning packets)

→ Finishing Touches

07 - 3-4 green onions, sliced
08 - 4 soft-boiled eggs, halved
09 - 1 teaspoon toasted sesame oil (for drizzling)
10 - Sriracha, to taste (optional)

# Instructions:

01 - Okay, first things first, grab your slow cooker. Mine's a trusty old 6-quart. Pour in the chicken broth, then add the soy sauce, minced garlic, and grated ginger. Give it a good whisk. I usually do this right on the counter, trying not to spill anything, which, let's be real, doesn't always happen. The smell of the ginger and garlic already starts to get me excited for the Crock Pot Ramen to come!
02 - Next, carefully place your boneless, skinless chicken thighs right into that flavorful broth. Make sure they're mostly submerged. Don't worry if they're not perfectly covered; the liquid will build up as it cooks. I always try to arrange them neatly, but then I remember it's a slow cooker, so perfection isn't really the goal here. Just get 'em in there!
03 - Put the lid on your slow cooker and set it to low for 3-4 hours or high for 2-3 hours. This is where the magic happens, folks! You just walk away and let it do its thing. The house will start to smell amazing, like a cozy, savory cloud. I didn't expect that the first time, but it's so comforting.
04 - Once the cooking time is up and the chicken is super tender, carefully remove the chicken thighs from the pot. I usually put them on a cutting board, then grab two forks and shred them. They should practically fall apart! Return all that lovely shredded chicken back into the broth. This step always feels so satisfying, seeing all that tender meat.
05 - Now for the ramen noodles! Break them up a bit if they're too long, then add them directly into the hot broth in the slow cooker. Give everything a gentle stir to make sure the noodles are submerged. This is a quick step, so don't walk away! Let them cook for just 3-5 minutes, or until they're tender. You don't want mushy noodles, trust me, I've made that mistake.
06 - Ladle the delicious Crock Pot Ramen into bowls. This is the fun part! Top each serving with plenty of fresh sliced green onions and a perfectly soft-boiled egg (halved, of course). A little drizzle of toasted sesame oil and a squirt of sriracha for those who like heat, and you're good to go! It should look vibrant, smell incredible, and taste even better.

# Notes:

01 - Don't overcook the noodles! They get mushy fast—seriously, set a timer.
02 - Leftovers are great, but store noodles separately if you can to avoid mush.
03 - Veggie broth works just fine if you're out of chicken broth, I've tried it.
04 - A drizzle of chili oil or a sprinkle of toasted sesame seeds at the end? Chef's kiss!

# Tools You'll Need:

01 - 6-quart slow cooker
02 - cutting board
03 - knife
04 - whisk
05 - forks for shredding

# Nutrition Facts (Per Serving):

Calories: 450-550 calories
Total Fat: 20-25g
Total Carbohydrate: 40-50g
Protein: 35-40g

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