That’s right… Hot steamy Chicken Ramen Noodles made in the Slow Cooker! This amazing (and easy) authentic ramen noodle soup recipe brings home the Japanese flavors we love while our minds are elsewhere.
Truth be told, my mind has been elsewhere a lot lately.
On Lt. Dan. On the kids. On our travel plans for the year. On a couple of my neighbors. On our 2015 goals. Yet, my mind has not been on cooking.
I think that’s why my slow cooker(s) has become my new BFF in 2015. I’m finding myself busier in the evenings than ever before. However, we still need to eat, of course, and we want to eat well.
Slow Cooking has been a brilliant solution this winter.
I’ve discovered you can do so much more with your slow cooker than simmer chili or pot roast. I’ve also discovered that not every dish that comes out of a slow cooker has to be brown and mushy.
See this gorgeous fresh bowl of chicken ramen noodles?
I made it in my crockpot. (That was a brag.)
Not only did I make the ramen noodle soup in the slow cooker, I soft-boiled eggs in it to garnish the chicken ramen noodles as well. (Bigger brag.)
Believe it or not, you can simmer your ramen noodle soup broth, poach your chicken, and soft-boil your eggs all at the same time in your slow cooker.
I just make sure to add an extra egg to the crockpot, so I have a tester at about the 2 hour mark. If the egg is perfectly soft-boiled, I remove them and add the noodles.
If it’s not quick ready, I give the rest of the eggs a few more minutes in the hot broth.
Ramen Noodles that you find in the grocery store are simply wheat noodles that have been dehydrated for quick cooking. They are perfect for crockpot cooking, because you can slow cook everything else, then pop them in at the end to hydrate.
You can use fancy ramen noodles like those at the top of the photo, or use the cheap ramen soup packs, and just throw out the seasoning.
You could also use regular dried wheat pasta as well, but I find it tends to make the broth murky. If you want to use it anyway, make sure the broth is simmering, stir the pasta well, then cover and simmer for the last 18-25 minutes.
Once the ramen noodles are hydrated, the chicken ramen noodle soup is ready!
Ladle the ramen noodles and broth into bowls. Slice the chicken breasts. Then top with the mushrooms, chicken slices, fresh spinach, jalapeno slices, scallions, and the soft-boiled eggs.
Isn’t it lovely?
These beautiful bowls of chicken ramen noodles taste absolutely marvelous, and are full of hearty healthy ingredients!
Slow Cooker Chicken Ramen Noodles
Yield: 6 servings
Prep Time:20 minutes
Cook Time:3 hours
Easy and delicious Slow Cooker Chicken Ramen Noodles Soup with chicken and veggies!
- 1 3/4 – 2 pounds boneless skinless chicken breast
- 2 quarts dashi broth (or chicken broth)
- 3 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 bunch scallions
- 2 tablespoons white miso
- 7 large eggs
- 8 ounces shitake mushrooms, stems trimmed
- 8 ounces dried (dehydrated) ramen noodles
- 5 ounces fresh baby spinach
- Other possible garnishes: toasted sesame seeds, crushed red pepper, sliced jalapeños, mung bean sprouts, bamboo shoots, sliced radishes
- Place the chicken breasts, whole eggs in shells, ginger, and garlic in a large slow cooker. Cut the tops off the scallions and chop the green ends to use as a garnish later. Tie the white ends with butcher’s twine and place in the slow cooker. Pour the dashi (or chicken broth) over the top. Cover the slow cooker and turn on low.
- After 2 hours, take one egg out with a pair of tongs. Place in ice water for a couple minutes, then crack the “tester egg” to check the doneness. You want it to be soft-boiled, with firm whites, but soft silky yolk. If the egg is soft-boiled, remove all eggs and place them in a bowl of ice water. If it’s close, continue cooking the remaining eggs for another 10-20 minutes, then remove and chill. *All slow cookers are a little different so the tester egg insures a better chance of perfectly soft-boiled eggs in the crockpot. You could always cook them on the stove top, if you prefer. Instructions here.
- Once the eggs are soft-boiled and resting in an ice bath, check that the chicken is cooked through (2 – 2 1/2 hours). Remove the scallions and skim the top of the broth to remove ginger and residue.
- Take the chicken out of the broth. Stir in the miso paste. Then add the mushrooms and dried ramen noodles and place the chicken breasts on top to press the noodles down under the broth. Cover and slow cook another 10-15 minutes until the noodles and mushrooms are soft.
- To Serve: Peel the eggs and cut in half. Remove the chicken and slice. Then ladle the ramen noodles and broth into 6 bowls. Place several slices of chicken, some cooked mushrooms, a handful of fresh spinach, and a soft-boiled egg on top of each bowl. Garnish with jalapeños, chopped scallions, toasted sesame seeds, and crushed red pepper. Or add any garnish you like!
Yield: 6 servings, Serving Size: 6
- Amount Per Serving:
- Calories: 640 Calories
- Total Fat: 24.4g
- Saturated Fat: 9.2g
- Cholesterol: 294mg
- Sodium: 3139mg
- Carbohydrates: 48.7g
- Fiber: 1.8g
- Sugar: 1.9g
- Protein: 53.7g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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