Slow Cooker Chicken Ramen Noodles

Slow Cooker Chicken Ramen Noodle Soup RecipeThat’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.

Slow Cooker Chicken Ramen Noodles Recipe #slowcooker #crockpot

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.

Slow Cooker Chicken Ramen Noodles

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.)

How to Make Slow Cooker Chicken Ramen Noodles Recipe #slowcooker #crockpot

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.

How To: Slow Cooker Chicken Ramen Noodles Recipe #slowcooker #crockpot

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.

Simple Slow Cooker Chicken Ramen Noodles Recipe #slowcooker #crockpot

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.

Fabulous Slow Cooker Chicken Ramen Noodles Recipe #slowcooker #crockpot

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

5 / 5 (3 Reviews)
Did you make this recipe?   Leave a review »

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Nutrition Information

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
All images and text ©

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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32 comments on “Slow Cooker Chicken Ramen Noodles

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  2. Yumvillaposted October 12, 2017 at 10:26 am Reply

    I can’t wait to try this! Love so much!

  3. meal5posted May 24, 2017 at 5:47 am Reply

    Beef pho too! Thanks for this.

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  9. Joeposted April 26, 2015 at 4:20 pm Reply

    Am I right in thinking that you don’t use the seasoning packet from the ramen, just the noodles themselves? Noticed you didn’t make any mention of that and thinking the broth should already be plenty flavorful with the garlic, ginger, scallions, etc. and leaving those packets out would also make the sodium levels much more reasonable.

    I’m cooking this as I type, so hoping I’ll get a reply quickly. ;) 

    • Sommerposted April 26, 2015 at 11:26 pm Reply

      Hi Joe, Sorry if this is too late. No, you don’t need a seasoning packet for this recipe. Happy Cooking!

      • Joeposted April 27, 2015 at 10:34 am

        Thanks, Sommer. I decided to go without the packet and was more than happy with the result. The only issue I ran into was that using Low was not enough with my crock pot. I have a Rival brand stoneware crock pot, and my tester egg after 2 hours was still raw. I set the crock pot to high and the eggs and chicken were good after another hour and a half (and could have probably been 15 minutes less). So next time will run on high from the get-go.

        Apart from that delay, the final product was fantastic. Both of my kids loved it, and all three of us were stuffed after one bowl. We all packed the leftovers for our lunch today. This is definitely something we’ll make again.

  10. Trishaposted March 18, 2015 at 7:03 pm Reply

    Trying this recipe now and just completed the first step. You said 2-2 1/2 hours on low for the chicken to cook. I usually have to cook chicken up to 4 hours in a slow cooker. Are you sure the time you suggested is enough?

    Thanks for the great recipe idea–looking forward to eating it this evening!

    • Sommerposted March 18, 2015 at 9:20 pm Reply

      Hi Trisha! All slow cookers vary. I have three and they all run at slightly different temperatures. My “moderate” slow cooker took 2 hours to cook the chicken breasts. Have you checked one of them?

    • Ashleyposted January 24, 2016 at 7:40 pm Reply

      I had the sane issue. I cracked a test egg and it wasn’t even close to being done. I cranked it up to high, hopefully that works. 

  11. Lynn Bolserposted February 2, 2015 at 3:05 pm Reply

    Making your buffalo chicken soup for the 3rd time right now. It’s a huge hit. This soup is next. Do you have a slow cooker you love. I bought a new one and it cooks too hot I think.

  12. Erin @ The Spiffy Cookieposted January 25, 2015 at 8:13 pm Reply

    Homemade ramen has been on my list of things to make for a long time. With the ability to use a slow cooker it just might finally happen!

  13. Julie | This Gal Cooksposted January 25, 2015 at 10:50 am Reply

    Beautiful bowl of soup, Sommer! Also, great idea for soft boiling the eggs in the slow cooker.

    Rating: 5
  14. [email protected]posted January 24, 2015 at 6:49 am Reply

    Such beauty! I absolutely love it, Sommer!

    Rating: 5
  15. Jeanette | Jeanette's Healthy Livingposted January 23, 2015 at 7:04 pm Reply

    I’d never think to make ramen in a slow cooker – brilliant!

    Rating: 5
  16. Meagan @ A Zesty Biteposted January 23, 2015 at 4:38 pm Reply

    Love that you used the slow cooker for this recipe. Definitely want to try this one out for the family.

  17. Danae @ Recipe Runnerposted January 23, 2015 at 2:42 pm Reply

    When our minds are elsewhere, slow cookers definitely save the day. I never would have thought to make these ramen noodles in the slow cooker and soft boiling the eggs in there, genius!

  18. Senika @ Foodie Blog Stalkerposted January 23, 2015 at 2:06 pm Reply

    Such an innovative slow cooker din, I love it!

  19. Gabyposted January 23, 2015 at 1:42 pm Reply

    This is genius! I am so trying this!!!

  20. Mariaposted January 23, 2015 at 1:11 pm Reply

    What a delicious recipe!

  21. naomiposted January 23, 2015 at 11:23 am Reply

    I love my slow cooker, so I can’t wait to try this!

  22. Cookin Canuckposted January 23, 2015 at 10:57 am Reply

    I haven’t even eaten breakfast yet and I already want to eat this. What an awesome recipe, Sommer!

  23. Jenny Flakeposted January 23, 2015 at 10:11 am Reply

    Oh my goodness this looks amazing! Great dinner idea!!

  24. Heather Christoposted January 23, 2015 at 10:09 am Reply

    totally beautiful ramen sommer! I gotta get out my slow cooker!

  25. Chrisposted January 23, 2015 at 8:40 am Reply

    Love this idea! We eat noodles a couple times a week in winter. This revipe can go in lots of different directions. Beef pho too! Thanks for this.

  26. bridget {bake at 350}posted January 23, 2015 at 8:19 am Reply

    This is so smart!!! And those eggs! I never would have thought of that!!!

  27. marlaposted January 23, 2015 at 7:38 am Reply

    Slurp! Gotta love a steamy noodle soup ~ especially with that egg!