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Slow Cooker Chicken Ramen

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Turn everyday ramen noodles into a restaurant‑quality meal with this simple, flavor‑packed Slow Cooker Chicken Ramen. With just about 10 minutes of prep, the slow cooker does all the work—transforming chicken, veggies, and broth into a rich, savory base that tastes like it simmered all day. After 4–6 hours, all that’s left to do is add the noodles and enjoy a comforting bowl, but it couldn’t be easier to make.

To give your bowl that true restaurant‑style finish, add a handful of freshly chopped green onions right before serving—they brighten the broth and add a pop of freshness. For an even more authentic touch, nestle a soft‑boiled egg on top so the rich yolk can mingle with the ramen and deepen the flavor. It’s a simple upgrade that makes the whole dish feel extra special and slurp‑worthy.

bowl of chicken ramen with peppers, green beans, green onion, soft boiled egg

Ingredients for Slow Cooker Chicken Ramen

  • BONELESS SKINLESS CHICKEN BREASTS
  • GARLIC
  • MATCHSTICK CARROTS
  • RED BELL PEPPER
  • GREEN BEANS OR SUGAR SNAP PEAS
  • GREEN ONIONS
  • CHICKEN BROTH
  • LOW SODIUM SOY SAUCE
  • BROWN SUGAR
  • CHICKEN FLAVOR RAMEN NOODLES
  • OPTIONAL TOPPINGS: MORE GREEN ONION AND SOFT BOILED EGGS
slow cooker with chicken ramen inside and green onion, green beans, and matchstick carrots at the side of the pot

Instructions for Slow Cooker Chicken Ramen

Place the chicken in the bottom of a 6‑quart slow cooker. Add the garlic, carrots, bell pepper, green beans or sugar snap peas, and green onions right on top.

In a medium bowl, whisk together the chicken stock, soy sauce, brown sugar, and one of the ramen seasoning packets. Pour the mixture over the chicken and vegetables, then give everything a gentle stir.

Cover and cook on HIGH for 3–4 hours or LOW for 4–6 hours, until the chicken is tender.

About 15 minutes before serving, shred the chicken directly in the slow cooker and stir in the dry ramen noodles (discard the second seasoning packet). After about 5 minutes, give the soup another stir and continue cooking until the noodles are tender.

Ladle into bowls and finish with extra sliced scallions and a soft‑boiled egg, if you’d like that restaurant‑style touch.

bowl of ramen noodle soup with vegetables and soft bpoiled egg next to a slow cooker

Frequently Asked Questions

Do I have to use both seasoning packets from the ramen?
No—only one seasoning packet goes into the broth. The second packet is discarded to keep the soup from becoming too salty.

Can I use frozen chicken?
You can, but the cook time may increase slightly. Make sure the chicken reaches a safe internal temperature before shredding.

What vegetables work best in this recipe?
Carrots, bell peppers, green beans, sugar snap peas, and green onions all hold up well in the slow cooker. Feel free to mix and match based on what you have on hand.

Can I make this recipe ahead of time?
Yes, but for the best texture, cook the noodles right before serving. If making ahead, store the broth and chicken separately from the noodles, then combine them when reheating.

How do I store leftovers?
Leftovers keep well in the fridge for up to 3 days. The noodles will continue to soften, so you may want to add a splash of broth when reheating.

Can I make it spicy?
Absolutely. Add sriracha, red pepper flakes, or a spoonful of chili garlic sauce to the broth or drizzle it on top when serving.

Do I have to add the soft‑boiled egg?
Not at all, but it adds a delicious restaurant‑style touch. The creamy yolk enriches the broth and makes the bowl feel extra special.

For more recipes like this, try:

ramen noodles with chicken, carrots, green onion, green beans, red pepper, and soft boiled egg

Slow Cooker Chicken Ramen

Real Mom Kitchen

This Slow Cooker Chicken Ramen transforms simple ingredients into a rich, flavorful bowl of comfort with almost no effort. Tender chicken, veggies, and a savory broth simmer together for hours before ramen noodles are added to create that classic, slurp‑worthy texture. Finished with fresh scallions and a soft‑boiled egg, it’s an easy, restaurant‑style meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course dinner, lunch, Main Dish
Cuisine American, Asian, Japanese
Servings 6 servings
Calories 374 kcal

Equipment

slow cooker
slow cooker
Knife Set
Knife Set
measure
measure

Ingredients
  

  • 1 ½- 2 pounds boneless skinless chicken breasts
  • 3 cloves garlic minced
  • 1 ½ cups matchstick carrots
  • 1 large red bell pepper sliced
  • 8 oz fresh green beans or sugar snap peas
  • 3 green onions chopped
  • 4 cups chicken broth
  • ½ cup soy sauce low-sodium
  • 2 Tbsp brown sugar
  • 2 pkgs ramen noodles chicken-flavored
  • optional toppings: green onion and soft boiled eggs

Instructions
 

  • Add the chicken to a 6-quart slow cooker. Top the chicken with garlic, carrots, bell pepper, green beans/sugar peas, and green onions.
  • In a medium bowl, whisk together the chicken stock, soy sauce, brown sugar, and one of the chicken seasoning packets from the ramen noodles. Pour the sauce into the slow cooker and stir to combine.
  • Cover and cook on HIGH for 3-4 hours, or LOW for 4-6 hours, until the chicken is tender.
  • Approximately 15 minutes before serving, shred the chicken and add the dry ramen noodles. Discard the second seasoning packet.
  • After 5 minutes, give a stir. Cook until the noodles are tender.
  • When ready to serve, top with additional scallions and a soft-boiled egg to each bowl, if desired.

Nutrition

Serving: 1 serving | Calories: 374kcal | Carbohydrates: 14g | Protein: 61g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 1691mg | Potassium: 1324mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5672IU | Vitamin C: 45mg | Calcium: 62mg | Iron: 2mg
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Keyword chicken, comfort food, one pot, slow cooker

This recipe is adapted from Persnickety Plates.

Laura