Description
A cozy, flavor-packed bowl of ramen made easy with the slow cooker! This dish features tender chicken thighs simmered in a rich, aromatic broth with garlic, ginger, and miso. It’s finished with ramen noodles, spinach, and your favorite toppings—perfect for chilly days or lazy nights when you want big flavor with minimal effort.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 8 ounces ramen noodles (fresh or dried)
- 2 cups baby spinach
- 4 green onions, sliced (for garnish)
- 2 soft-boiled eggs (optional)
- Salt and pepper, to taste
Optional Add-Ins
- 1 teaspoon chili paste or sriracha
- 1/2 cup sliced mushrooms
- 1/2 cup shredded carrots
- Bok choy or napa cabbage
- Nori strips
- Sesame seeds
Instructions
-
Sear the Chicken:
Heat vegetable oil in a skillet over medium-high heat. Sear chicken thighs for 4–5 minutes per side, until golden brown. Transfer to a plate. -
Build the Broth:
In a slow cooker, whisk together chicken broth, water, soy sauce, miso paste, sesame oil, garlic, and ginger until smooth. -
Slow Cook:
Add the seared chicken to the slow cooker. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender. -
Shred and Add Noodles:
Remove chicken, shred with two forks, and return to the pot. Add ramen noodles and cook on high for 5–10 minutes (depending on noodle type), until just tender. -
Finish the Soup:
Stir in baby spinach and cook for 3–5 minutes until wilted. Taste and season with salt and pepper.
-
Serve:
Ladle into bowls. Top with green onions, soft-boiled egg, and any additional toppings you like.
Notes
- For vegetarian ramen, substitute tofu for chicken and use vegetable broth.
- To add heat, stir in chili paste or sriracha at the start.
- Cook noodles separately if you plan to store leftovers to avoid soggy pasta.
- Ramen is best served immediately while hot and freshly cooked.
- Prep Time: 20 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Asian-Inspired