Name: Slow Cooker Chicken Ramen Noodle Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6
Cuisine: Japanese
Ingredients: ⅓ cup low-sodium soy sauce; 1 tbsp toasted sesame oil; 1½ lbs bone-in chicken thighs, skin-on; 2 heads baby bok choy, halved; 2-inch piece fresh ginger, sliced; 4 cloves garlic, smashed; 6 cups chicken broth (low-sodium); 6 eggs; 6 oz shiitake mushrooms, sliced; 9 oz ramen noodles (fresh preferred); Toppings: scallions, nori, chili oil, sesame seeds

Tender shredded chicken and springy ramen noodles swim in a fragrant ginger-soy broth enriched with shiitake and soft-boiled eggs. This hands-off slow cooker ramen delivers Tokyo street-food depth with minimal effort—pure cozy comfort in every slurp.

Why You’ll Love This Recipe

This slow cooker chicken ramen noodle soup is your set-it-and-forget-it ticket to authentic Japanese comfort without the 12-hour simmer. Chicken thighs gently poach in a savory broth infused with toasted sesame, fresh ginger, and umami-packed shiitake, creating a crystal-clear yet deeply flavorful base that rivals your favorite ramen joint. The crockpot does all the work while you’re away, and the interactive toppings bar—soft eggs, chili oil, scallions, nori—lets everyone customize their bowl. It’s lighter than takeout, naturally gluten-free adaptable, and perfect for meal prep: the broth only gets better overnight. Whether feeding a crowd or craving solo soul-food, this ramen scales beautifully and freezes like a dream. Slurp-worthy satisfaction with zero babysitting.

Recipe Tips and Tricks

Toast Sesame Oil → 30 sec for nutty depth.
Char Ginger & Garlic → Quick broil for smoky edge.
Skim Foam → First hour for clearer broth.
Noodles Separate → Prevents mush in slow cooker.
Soft-Boiled Timing → 6½ min for jammy yolks.
Chili Oil Drizzle → At table for freshness.
Bok Choy Last → 10 min high for crisp-tender.
Taste Final Hour → Adjust soy or sugar.

Yield: 6 Servings

Slow Cooker Chicken Ramen Noodle Soup

Fragrant chicken-shiitake ramen simmers effortlessly in the slow cooker—customizable comfort.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

⅓ cup low-sodium soy sauce
1 tbsp toasted sesame oil
1½ lbs bone-in chicken thighs, skin-on
2 heads baby bok choy, halved
2-inch piece fresh ginger, sliced
4 cloves garlic, smashed
6 cups chicken broth (low-sodium)
6 eggs
6 oz shiitake mushrooms, sliced
9 oz ramen noodles (fresh preferred)
Toppings: scallions, nori, chili oil, sesame seeds

Instructions

Char Aromatics → Broil ginger and garlic 3-4 min until spotty brown; cool slightly for smoky depth.
Layer Crockpot → Place chicken thighs skin-up, top with shiitake, charred ginger, and garlic.
Season Broth → Pour soy sauce and sesame oil over chicken; add chicken broth to submerge.
Slow Cook → Low 6 hours or high 3 hours; skim foam first hour if possible.
Shred Chicken → Remove thighs; discard skin/bones, shred meat—return to pot on warm.
Soft-Boil Eggs → Boil eggs 6½ min; shock in ice bath, peel, and halve.
Bok Choy Flash → Last 10 min on high, nestle bok choy halves—cover until vibrant.
Strain Solids → Optional: remove ginger/garlic for cleaner broth; keep mushrooms.
Cook Noodles → Boil ramen separately per package (1-3 min); drain and divide into bowls.
Assemble Bowls → Ladle hot broth over noodles; top with chicken, egg, bok choy, and custom fixings.

Notes

Fresh ramen > dried for authentic spring.
Soft-boiled eggs can be made ahead.
Chili oil at table keeps spice controllable.
Broth improves overnight—reheat gently.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 399Total Fat 25gSaturated Fat 7gUnsaturated Fat 18gCholesterol 337mgSodium 2094mgCarbohydrates 9gFiber 2gSugar 3gProtein 38g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.