Dinner

Crockpot Chicken Ramen Recipe

ByEthan Lark March 3, 2026March 3, 2026

Introduction

This Crockpot Chicken Ramen is a comforting and flavorful meal that’s perfect for busy days. With tender chicken cooked in a savory broth and fresh vegetables, it’s a simple way to enjoy homemade ramen without the fuss.

A close-up of a white bowl filled with three main layers: at the bottom, light brown cooked chicken strips with a shredded texture, mixed with thin, slightly curly yellow noodles in the middle layer, and thin orange carrot strips along with bright green slices of green onion sprinkled on top and mixed throughout. A silver fork lifts a small portion of the noodles and carrots above the bowl, showing more of the noodles, chicken, and green onion from a slightly higher angle. The setup is on a white marbled surface that is softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup soy sauce
3 cloves garlic (minced)
1 tablespoon minced ginger
2 tablespoons brown sugar
1 tablespoon sriracha
2 cups chicken broth
2 pounds boneless skinless chicken breast or thighs
1 cup shredded carrots
1 red bell pepper (sliced)
¼ cup chopped green onions (about 3-4)
2 packs chicken flavor ramen noodles (seasoning packet discarded)

Instructions

Step 1: Whisk together the soy sauce, garlic, ginger, brown sugar, sriracha, and chicken broth in the bottom of the slow cooker.
Step 2: Lay the chicken in the mixture, then top with shredded carrots, sliced red bell pepper, and chopped green onions.
Step 3: Cook on high for 2.5 to 3 hours or on low for 3 to 4 hours, until the chicken is cooked through and tender.
Step 4: Remove the chicken and shred it with two forks. Add the uncooked ramen noodles to the broth in the slow cooker. Place the shredded chicken back on top and cover. Let sit for 15 to 20 minutes to soften the noodles.
Step 5: Stir the noodles, chicken, and sauce together. Serve in bowls and garnish with additional green onions, sesame seeds, or extra sauce if desired.

Tips & Variations

For extra flavor, add a splash of toasted sesame oil before serving.
Substitute chicken thighs for a juicier, more tender result.
Add mushrooms or baby spinach during the last 30 minutes of cooking for extra veggies.
Use low-sodium soy sauce to control saltiness in the broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the noodles have absorbed too much liquid.

How to Serve

A close-up of a white bowl filled with stir-fried noodles mixed with thin strips of cooked chicken, bright orange julienned carrots, chopped red bell peppers, and small pieces of green onion scattered on top. The noodles are light yellow and curly, slightly glossy from the sauce. A fork holding a small bundle of noodles, carrots, and a green onion slice is lifted above the bowl. The background is a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant ramen with seasoning packets?

It’s best to discard the seasoning packets as they often contain excess salt and artificial flavors. Instead, rely on the homemade broth for seasoning.

Can I prepare this recipe without a slow cooker?

Yes, you can simmer all ingredients in a large pot on the stove over low heat until the chicken is cooked, about 45 minutes to 1 hour. Then shred the chicken and add noodles as directed.