Crockpot Chicken Ramen Recipe
Introduction
This Crockpot Chicken Ramen is a comforting and easy-to-make dish perfect for busy days. Slow-cooked chicken in a savory broth pairs wonderfully with tender ramen noodles and fresh cilantro garnish.
Ingredients
- 4 boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 2 garlic cloves, minced
- Ramen noodles for serving
- Cilantro, for garnish
Instructions
- Step 1: Place the chicken breasts, chicken broth, soy sauce, miso paste, and minced garlic into the crockpot.
- Step 2: Cook on low for 6 hours until the chicken is tender and cooked through.
- Step 3: Remove the chicken from the crockpot and shred it using two forks.
- Step 4: Return the shredded chicken to the broth, then serve hot with cooked ramen noodles and garnish with fresh cilantro.
Tips & Variations
- For extra flavor, add sliced mushrooms, ginger, or green onions to the crockpot before cooking.
- Use leftover rotisserie chicken to save time; add it to the broth just before serving to warm through.
- Swap miso paste for a splash of fish sauce for a different umami twist.
- Adjust the soy sauce amount if you prefer a saltier or milder broth.
Storage
Store leftover broth and chicken in an airtight container in the refrigerator for up to 3 days. Keep ramen noodles separate and add fresh when reheating to prevent sogginess. Reheat gently on the stove or in the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and can add extra richness and tenderness to the dish.
Do I need to cook the ramen noodles in the crockpot?
No, it’s best to cook ramen noodles separately according to package instructions and add them when serving to keep their texture firm.
PrintCrockpot Chicken Ramen Recipe
A comforting and easy-to-make Crockpot Chicken Ramen recipe that combines tender shredded chicken with a flavorful broth enriched by soy sauce and miso paste. Perfect for a cozy meal, this slow-cooked dish is served with ramen noodles and garnished with fresh cilantro to elevate its taste.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Japanese
Ingredients
Chicken and Broth
- 4 boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 2 garlic cloves, minced
Serving
- Ramen noodles, cooked according to package instructions
- Cilantro, for garnish
Instructions
- Combine Ingredients: Place the boneless, skinless chicken breasts, chicken broth, soy sauce, miso paste, and minced garlic into the crockpot. Ensure the chicken is fully submerged in the broth to cook evenly.
- Slow Cook: Cover the crockpot with its lid and cook on the low setting for 6 hours. This slow cooking process will tenderize the chicken and allow the broth to develop deep, rich flavors.
- Shred Chicken: After cooking, remove the chicken breasts from the crockpot and shred them using two forks until the meat is in small, tender pieces.
- Serve: Return the shredded chicken to the crockpot or ladle the broth into bowls. Place cooked ramen noodles in each serving bowl and top with the hot broth and shredded chicken.
- Garnish and Enjoy: Sprinkle freshly chopped cilantro on top for a fresh, herbal finish before serving.
Notes
- For a spicier broth, add a teaspoon of chili paste or sliced jalapeños during the slow cooking step.
- You can substitute chicken breasts with thighs for a richer flavor and juicier meat.
- Use low-sodium soy sauce to control salt levels in the broth.
- This recipe can be adapted to Instant Pot by cooking on high pressure for 15 minutes and then shredding the chicken.
- Leftover broth can be refrigerated for up to 3 days or frozen for longer storage.
Keywords: crockpot chicken ramen, slow cooker ramen, easy chicken ramen, miso chicken soup, homemade ramen, comforting chicken soup
