A comforting and flavorful slow cooker chicken ramen recipe featuring tender chicken, rich broth, fresh vegetables, and noodles, perfect for an easy weeknight meal.
1 pound boneless, skinless chicken thighs
6 cups low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon miso paste
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
2 medium carrots, peeled and sliced into thin rounds
4 ounces shiitake mushrooms, sliced
3 green onions, thinly sliced, white and green parts separated
4 ounces fresh ramen noodles
2 large eggs
1 cup baby spinach
1 sheet nori, cut into thin strips
1 teaspoon toasted sesame seeds
In the slow cooker, combine chicken broth, soy sauce, miso paste, grated ginger, minced garlic, sesame oil, rice vinegar, and sugar. Stir well until miso paste is dissolved.
Add the boneless, skinless chicken thighs to the slow cooker, making sure they are submerged in the broth.
Add the sliced carrots, shiitake mushrooms, and the white parts of the green onions to the slow cooker.
Cover and cook on low for 6 hours.
About 30 minutes before serving, carefully remove the chicken thighs from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Add the fresh ramen noodles to the slow cooker and stir gently to submerge them in the broth. Cover and cook for an additional 5 to 7 minutes until noodles are tender.
Meanwhile, bring a small pot of water to a boil. Gently add the eggs and boil for 7 minutes for soft-boiled eggs.
Remove the eggs and place them in a bowl of ice water to cool. Once cooled, peel the eggs and slice them in half.
Stir the baby spinach into the slow cooker and let it wilt for 2 minutes.
Ladle the ramen into bowls, making sure to include chicken, vegetables, and noodles.
Top each bowl with half a soft-boiled egg, green parts of the sliced green onions, nori strips, and a sprinkle of toasted sesame seeds.
Serve immediately and enjoy your slow cooker chicken ramen.