Slow Cooker Chicken Ramen Noodles
by Sommer Collier — last updated on Oct 10, 2025 
Chicken Ramen Noodles Recipe – That’s right, hot steamy ramen made in the Slow Cooker! This amazing (and easy) authentic ramen noodle soup recipe brings home the Japanese flavors we love with the convenience of crockpot cooking.
Why We Love This Slow Cooker Chicken Ramen Recipe
See this gorgeous fresh bowl of chicken ramen noodles? I made it in my crockpot. (That was a brag.)
BUT no only did I make the chicken ramen noodle soup in the slow cooker, I soft-boiled eggs right there in it to garnish the chicken ramen noodles as well. (Bigger brag.)
That’s right… 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!
Pro Tip: I just make sure to add an extra egg to the crock pot, 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 quite ready, I give the rest of the eggs a few more minutes in the hot broth.
Ingredients You Need
- Chicken breasts – boneless and skinless
- Dashi broth – or chicken stock
- Garlic – peeled and minced
- Ginger – freshly grated
- Scallions – sliced
- White miso – you can use soy sauce as an alternative
- Eggs – large, at room temperature
- Shiitake mushrooms – stems trimmed
- Ramen noodles – dried and dehydrated
- Fresh baby spinach – optional, to finish the soup
Ramen Noodle Types
Dry ramen noodles that you find in the grocery store are simply wheat fresh ramen 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 instant ramen noodles soup pack, and just throw out the seasoning packets.
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.
How to Make Chicken Ramen in the Slow Cooker
- Place the chicken breasts, whole eggs in shells, ginger, and garlic in the crock of the 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 them in the slow cooker. Pour the dashi (or chicken broth) over the top, cover, and turn it on low.
- After 2 hours, take one egg out with a pair of tongs. Place it in ice water for a couple of minutes, then crack the “tester egg” to check the doneness. You want it to be soft-boiled, with firm whites, but a soft silky yolk. If the egg is just right, 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.
Pro Tip: All slow cookers are a little different so the tester egg ensures a better chance of perfectly soft-boiled eggs in the crockpot. You could always cook them on the stovetop, if you prefer. Instructions here.
- While the eggs are resting in an ice bath, check that the chicken is cooked through. Remove the scallions and skim the top of the broth to get out the ginger and residue.
- Take the chicken out of the broth and set on a dish. Stir in the miso paste, then add the mushrooms and dried ramen noodles. 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.
Once the ramen noodles are hydrated, the chicken ramen noodle soup is ready!
Get the Complete (Printable!) Slow Cooker Ramen Noodles Recipe Below. Enjoy!
Serving Suggestions
Ladle the simple ramen noodles and broth into bowls. Slice the chicken breasts. Then top with the mushrooms, chicken slices, fresh spinach, jalapeno slices, scallions (green onions), and the soft-boiled eggs.
Other Possible Garnishes: toasted sesame seeds, crushed red pepper, sliced jalapeños, mung bean sprouts, bamboo shoots, sliced radishes. You can even add more veggies like seared bok choy, broccoli, zucchini, matchstick carrots, bell peppers, snap peas or snow peas, or whatever fresh produce you like!
If you want to make authentic marinated ramen eggs, we’ve also got a recipe for Ajitsuke Tamago!
Isn’t it lovely?
These beautiful bowls of chicken ramen noodles taste absolutely marvelous, and are full of vegetables and other hearty healthy ingredients!
Frequently Asked Questions
Ramen noodles are best enjoyed freshly cooked. If you do have leftovers they can be stored in an airtight container and kept in the refrigerator for up to 3-4 days.
Yes, you can. But again, the noodles have the best texture shortly after cooking. Cool and store leftovers in a freezer-safe container, and keep in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.
Looking for More Easy Dinner Recipes? Be Sure to Also Try:
- Black Bean Soup
- Slow Cooker Buffalo Chicken Soup
- Slow Cooker Cinnamon Apples
- Yeast Rolls
- Pork Carnitas
- Chicken Gnocchi Skillet
- Spicy Vegetarian and Vegan Ramen
Get the Complete (Printable!) Slow Cooker Ramen Noodles Recipe Below. Enjoy!
Check this main course’s printable recipe card below for the nutrition information including calories, carbohydrates, protein, potassium, and calcium percentages.
Slow Cooker Chicken Ramen Noodles
Ingredients
- 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
Instructions
- 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 stovetop, 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!
Love that you used the slow cooker for this recipe. Definitely want to try this one out for the family.
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!
Such an innovative slow cooker din, I love it!
This is genius! I am so trying this!!!
What a delicious recipe!
I love my slow cooker, so I can’t wait to try this!
I haven’t even eaten breakfast yet and I already want to eat this. What an awesome recipe, Sommer!
Oh my goodness this looks amazing! Great dinner idea!!
totally beautiful ramen sommer! I gotta get out my slow cooker!
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.
This is so smart!!! And those eggs! I never would have thought of that!!!
Slurp! Gotta love a steamy noodle soup ~ especially with that egg!