A Spicy Perspective

Slow Cooker Chicken Ramen Noodles

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.

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.

If you want to make authentic marinated ramen eggs, we’ve also got a recipe for Ajitsuke Tamago!

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 Ramen
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Slow Cooker Chicken Ramen Noodles

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Easy and delicious Slow Cooker Chicken Ramen Noodles Soup with chicken and veggies!
Servings: 6


  • 1 3/4 - 2 pounds boneless skinless chicken breast
  • 2 quarts dashi broth or chicken broth
  • 3 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • 1 bunch scallions
  • 2 tablespoons white miso
  • 7 large eggs
  • 8 ounces shiitake mushrooms stems trimmed
  • 8 ounces ramen noodles dried and dehydrated
  • 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!


Serving: 1g, Calories: 645kcal, Carbohydrates: 31g, Protein: 79g, Fat: 21g, Saturated Fat: 7g, Cholesterol: 372mg, Sodium: 2409mg, Potassium: 1734mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2630IU, Vitamin C: 11.2mg, Calcium: 181mg, Iron: 5.1mg
Course: Main Course
Cuisine: American, Asian
Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

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37 comments on “Slow Cooker Chicken Ramen Noodles”

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  4. I did not know I was capable of making something so delicious with MY hands.  Thank you for guiding me!  I haven’t tasted soup this good at a restaurant before.  My eggs didn’t end up soft-boiling in the 2.5 hrs, so I threw them in to a small boiling pot for 6 minutes to finish them off.  Best recipe (of any type of food), that I’ve ever cooked.

  5. So look good, thanks so much for great recipe!

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

  8. Beef pho too! Thanks for this.

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  14. 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. ;) 

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

      • 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.

  15. 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!

    • 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?

    • 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. 

  16. 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.

  17. 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!

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

  19. Such beauty! I absolutely love it, Sommer!

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

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

  22. 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!

  23. Such an innovative slow cooker din, I love it!

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

  25. What a delicious recipe!

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

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

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

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

  30. 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.

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

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