Slow Cooker Chicken Ramen

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

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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.

Course dinner, lunch, Main Dish

Cuisine American, Asian, Japanese

Keyword chicken, comfort food, one pot, slow cooker

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 374kcal

Author Laura

Equipment

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