A comforting and flavorful slow cooker chicken ramen recipe featuring tender chicken, rich broth, fresh vegetables, and noodles, perfect for an easy and satisfying meal.
1 pound boneless skinless chicken thighs
6 cups low-sodium chicken broth
1/4 cup soy sauce
2 tablespoons miso paste
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey
2 medium carrots, peeled and sliced into thin rounds
4 green onions, sliced thinly
4 ounces shiitake mushrooms, sliced
2 cups fresh baby spinach
8 ounces fresh ramen noodles
2 large eggs
1 sheet nori, cut into thin strips
1 teaspoon toasted sesame seeds
Place the chicken thighs in the bottom of the slow cooker.
In a medium bowl, whisk together the chicken broth, soy sauce, miso paste, grated ginger, minced garlic, sesame oil, rice vinegar, and honey until the miso paste is dissolved.
Pour the broth mixture over the chicken thighs in the slow cooker.
Add the sliced carrots, shiitake mushrooms, and half of the sliced green onions to the slow cooker.
Cover and cook on low for 6 hours, until the chicken is tender and cooked through.
About 30 minutes before serving, carefully remove the chicken thighs from the slow cooker and shred them with two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Add the fresh baby spinach to the slow cooker and stir until wilted.
In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions, usually 3 to 4 minutes. Drain and set aside.
In a small saucepan, bring water to a boil and gently add the eggs. Boil for 7 minutes for soft-boiled eggs. Remove and place in ice water to cool, then peel and cut in half.
To serve, divide the cooked ramen noodles among four bowls.
Ladle the hot broth, chicken, and vegetables over the noodles.
Top each bowl with a halved soft-boiled egg, remaining sliced green onions, nori strips, and a sprinkle of toasted sesame seeds.