Slow Cooker Chicken and Vegetable Ramen

This savory, rich, veggie-packed Slow Cooker Chicken and Vegetable Ramen is about to seriously up your ramen game. But I know what you’re thinking. Instant ramen takes 3 minutes to cook, so why would you wait 3 hours? Because instead of using those simple seasoning packets, I build a bold, slow-simmered broth packed with fresh vegetables and layers of flavor. Think savory soy sauce, tangy rice vinegar, spicy sriracha, and brown sugar, all rounded out with cozy ginger and garlic. Add mushrooms, onions, and peppers, then let everything slowly meld into one seriously delicious broth. This easy slow cooker ramen is also totally budget-friendly and makes 8 generous servings all in one go!

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A Slow Cooker Chicken Ramen That’s Big on Flavor

We’re no strangers to ramen here at Budget Bytes. It’s an inexpensive way to fill your belly, and there are so many easy ways to make instant ramen noodles taste better. My slow cooker version takes that idea one step further. It turns two humble packets of noodles into a hearty standalone meal with tender shredded chicken, plenty of vegetables, and a complex-tasting broth made from affordable pantry ingredients.

Unlike many other ramen recipes that make one or two bowls at a time, this one makes a BIG batch, so there’s enough to feed the family, serve a small group, or portion out for later. As the chicken and veggies cook together, the broth becomes deeper, more rounded, and even more delicious. Then I add the noodles during the final 15 minutes, once the chicken is ready to shred. This helps them get nice and tender without sitting in the slow cooker for hours and turning mushy.

This slow cooker chicken ramen recipe already includes some of my favorite ramen add-ins, but there’s still plenty of room to pile on extra toppings if you’re feeling fancy. It’s not your average college ramen, but would still work on a college-student budget!

Tips for the Best Slow Cooker Ramen

1. Use chicken breasts or thighs! I use boneless, skinless chicken breasts because they shred easily and soak up plenty of flavor from the broth. I also tested this recipe with boneless, skinless chicken thighs, and they worked great. Thighs actually give the broth a slightly richer flavor thanks to their higher fat content. Use whichever you prefer.

2. Know when your chicken is done. The size and thickness of chicken breasts can vary quite a bit. It’s a good idea to check the thickest part of your chicken breast with an instant-read thermometer before shredding. Once it’s 165°F and pulls apart easily with two forks, it’s ready.

3. Add the ramen during the final 15 minutes. The noodles are the last thing to go in because they need far less time than the chicken and vegetables. Once the chicken is cooked, add the ramen and press it into the broth. Stir it gently after 15 minutes. You’re looking for tender noodles that still have a little structure.

4. Got a few veggie odds and ends hanging around in the fridge? Toss them in! Broccoli florets, thinly sliced carrots, corn, peas, and green beans would all be delicious here.

5. Jazz up the broth. I love this recipe as is, but I’m always up for playing around with the flavors. Stir in 1–2 Tbsp miso paste, 1–2 Tbsp curry paste, or 2 Tbsp peanut butter during the final 15 minutes, whisking each one with a little hot broth first so it blends in smoothly. For a creamier bowl, add ½–1 cup canned coconut milk. Miso adds salty savory flavor, curry paste brings warmth and spice, peanut butter makes the broth richer, and coconut milk gives it a creamy finish. Choose one optional add-in rather than combining them all at once.

Recipe

Cost: $12.03 recipe / $1.50 serving

Ingredients

• 1½ lb. chicken breasts (680g, about 2 breasts)
• 8 oz. mushrooms, cleaned and sliced (227g)
• 1 small onion, sliced thinly (about 2 cups / 225g)
• 1 red bell pepper, sliced thinly (about 1 cup / 100g)
• 2 garlic cloves, minced (about 1 Tbsp)
• 2 tsp fresh ginger, minced
• 3 cups chicken broth (24 oz.)
• 1 cup soy sauce (8 oz.)
• ½ cup rice vinegar (4 oz.)
• 1 Tbsp toasted sesame oil
• 1 Tbsp sriracha
• 1 Tbsp brown sugar
• 2 packs ramen noodles (3 oz. each; seasoning packets discarded or set aside)
• 2 green onions, sliced

Instructions

1. Gather and prepare all ingredients.
2. Place the chicken, mushrooms, onions, red bell pepper, garlic, ginger, chicken broth, soy sauce, rice vinegar, toasted sesame oil, sriracha, and brown sugar in the slow cooker. Fold all the ingredients together to combine, then nestle the chicken breasts into the broth.
3. Cook on high for 3 hours or low for 6 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.
4. Remove the chicken from the slow cooker and shred it using two forks, then return it to the pot.
5. Break the ramen noodles into the broth and press them down to submerge. Replace the lid and cook on high for an additional 15 minutes, until the noodles are tender but still have a little structure.
6. Ladle into bowls and top with sliced green onions. Add any additional toppings you like and serve hot.

This recipe is endlessly adaptable — once you’ve made it once, it’s easy to tweak the broth, swap in different vegetables, or pile on your favorite toppings to make it your own.