The Amazing Slow Cooker Chicken Ramen Noodles

Chicken Ramen Noodles made easier in the crockpot! These Slow Cooker Ramen Noodles may be simple in preparation, but they're completely packed with flavor!


  • 1 pound boneless skinless chicken breasts* raw
  • 1/2 yellow onion diced
  • 3 garlic cloves minced
  • 4 cups chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup seasoned rice vinegar
  • 1/2 cup unsweetened soy or almond milk
  • 1 (4 oz) package sliced mushrooms
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 2 (3 oz) packets ramen noodles seasonings discarded
  • Optional for serving:
  • 4 large eggs soft boiled*
  • Spinach
  • Drizzle of sesame oil
  • Sesame seeds
  • Crushed red peppers
  • Sliced jalapeños
  • Sliced carrots
  • sliced green onions
  • chopped cilantro


  1. Grease your crockpot.
  2. Place chicken, onion, garlic, broth, soy sauce, vinegar, milk, mushrooms, ginger, and pepper into crockpot.
  3. Cover and cook on LOW for 3 hours.
  4. After 3 hours remove chicken and let rest on a cutting board while you up the heat to HIGH on your crockpot and stir in the ramen noodles.
  5. Cover and let cook for about 5 minutes, or until they're done to your liking.
  6. Thinly slice the chicken and stir it back into the broth.
  7. Taste and re-season if necessary.
  8. Serve with optional toppings and enjoy!


  • **Highly recommended toppings 🙂 Not sure how to soft boil an egg? Place 4 large eggs in a medium sized sauce pan. Fill pan with cold water making sure that the water comes about an inch above the eggs. Stir in 1 tablespoon of baking soda. Bring to a boil over high heat. Let boil for 1 minute. Remove from heat, cover, and let cook for about 3-4 minutes (you may need to play around with timing until you find your version of the perfect egg). Drain, peel, and enjoy!

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