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Cozy Slow Cooker Ramen Noodle Chicken Bowl

slow cooker ramen noodle chicken bowl - featured image
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A comforting slow cooker ramen bowl with tender chicken, rich umami broth, and perfectly springy noodles. This set-it-and-forget-it recipe delivers restaurant-quality flavor with minimal effort, perfect for cold weather comfort.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken thighs
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) mirin
  • 1 tablespoon (15 ml) sesame oil
  • 2-inch piece fresh ginger, thinly sliced
  • 4 garlic cloves, smashed
  • 2 tablespoons (30 grams) white miso paste
  • 3 packs (about 9 ounces / 255 grams) dried ramen noodles
  • 4 ounces (115 grams) shiitake mushrooms, sliced
  • 3 cups (90 grams) baby spinach
  • 4 stalks green onions, sliced
  • 2–4 soft-boiled eggs (optional)
  • Chili crisp or sriracha (to taste)

Instructions

  1. Prep the aromatics. Thinly slice the ginger into rounds—no need to peel it first, just wash it well. Smash the garlic cloves with the flat side of your knife.
  2. Build the broth base. Place the chicken thighs in the bottom of the slow cooker. Pour in the chicken broth, soy sauce, mirin, and sesame oil. Add the sliced ginger, smashed garlic, and shiitake mushrooms. Give everything a gentle stir to combine.
  3. Cook low and slow. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it shreds easily with a fork.
  4. Shred the chicken. Using tongs, carefully transfer the chicken thighs to a cutting board. Let them rest for 2-3 minutes, then shred with two forks. Return the shredded chicken to the slow cooker and stir gently.
  5. Stir in the miso. In a small bowl, whisk the white miso paste with 1/4 cup of hot broth from the slow cooker until smooth. Pour this mixture back into the slow cooker and stir well. Taste and adjust with additional soy sauce or salt if needed.
  6. Cook the noodles separately. About 10 minutes before serving, bring a small pot of water to a boil. Cook the ramen noodles according to package directions, but reduce the cooking time by 1 minute. Drain and rinse briefly with cold water. Divide the noodles among serving bowls.
  7. Wilt the spinach. While the noodles cook, stir the baby spinach into the slow cooker. It will wilt in about 1-2 minutes.
  8. Soft-boil the eggs (optional). Bring a small saucepan of water to a gentle boil. Gently lower in the eggs using a slotted spoon. Boil for exactly 6 minutes and 30 seconds for jammy yolks. Transfer immediately to an ice bath. Peel carefully under running water. Slice each egg in half right before serving.
  9. Assemble the bowls. Ladle the hot broth, chicken, and mushrooms over the noodles. Top with halved soft-boiled eggs, sliced green onions, and a generous drizzle of chili crisp if desired. Serve immediately.

Notes

Don’t add noodles to the slow cooker—they’ll turn mushy. Cook them separately and add to individual bowls. Low and slow cooking yields the most tender chicken. Miso goes in last to preserve its flavor and probiotics. For a deeper sesame flavor, toast the sesame oil in a small pan for 30 seconds before adding. Season in layers to avoid over-salting.

Nutrition

Keywords: slow cooker ramen, chicken ramen, easy ramen, comfort food, miso ramen, slow cooker chicken, ramen noodle bowl

Find it online: https://forkifyfun.com/cozy-slow-cooker-ramen-noodle-chicken-bowl/