Description
A comforting and flavorful slow cooker chicken ramen recipe featuring tender chicken, savory broth, and fresh vegetables, perfect for an easy and delicious meal.
Ingredients
1 pound boneless, skinless chicken thighs
6 cups low-sodium chicken broth
2 cups water
3 tablespoons low-sodium soy sauce
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon miso paste
1 tablespoon rice vinegar
1 teaspoon sugar
2 medium carrots, peeled and sliced into thin rounds
4 ounces shiitake mushrooms, sliced
2 cups baby spinach
4 servings fresh ramen noodles
4 green onions, thinly sliced
2 large eggs
1 sheet nori, cut into thin strips
1 teaspoon toasted sesame seeds
Instructions
Place the chicken thighs in the slow cooker.
Add chicken broth, water, soy sauce, grated ginger, minced garlic, sesame oil, miso paste, rice vinegar, and sugar to the slow cooker. Stir gently to combine.
Add sliced carrots and shiitake mushrooms on top.
Cover and cook on low for 6 hours.
About 30 minutes before serving, remove the chicken thighs from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir.
In a separate pot, bring water to a boil and carefully add the eggs. Boil for 7 minutes for soft-boiled eggs.
Remove eggs and place in ice water to cool. Once cooled, peel and set aside.
Add fresh ramen noodles to the slow cooker and cook for 3-4 minutes until noodles are tender.
Stir in baby spinach and cook for 1 minute until wilted.
Divide the ramen noodles, broth, chicken, and vegetables evenly among four bowls.
Slice the soft-boiled eggs in half and place one half on top of each bowl.
Garnish with sliced green onions, nori strips, and toasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours