Crockpot Chicken Ramen with Soft-Boiled Eggs and Fresh Toppings Recipe

Introduction

This Crockpot Chicken Ramen is a comforting and flavorful meal that’s easy to prepare and perfect for any day of the week. Tender chicken simmers in a rich, savory broth, paired with silky noodles and customizable toppings for a warm, satisfying bowl.

Ingredients

• 1 ½ pounds chicken breasts (raw, boneless, skinless)
• 1 yellow onion (diced)
• 4 garlic cloves (minced)
• 5 cups chicken broth
• ¼ cup soy sauce
• 2 tablespoons mirin
• ½ cup canned coconut milk
• ¼ cup sliced baby bella or cremini mushrooms
• 1 teaspoon freshly grated ginger or ¼ teaspoon ground ginger
• ½ teaspoon black pepper (plus more to taste)
• 2 (3-ounce) packets ramen noodles, seasonings discarded
• 4 large eggs
• Red pepper flakes (optional)
• Sliced jalapeños (optional)
• Shredded carrots (optional)
• Sliced green onions (optional)
• Chopped fresh cilantro (optional)
• Corn kernels (optional)
• Lime wedges (optional)
• Sriracha (optional)

Instructions

1. Step 1: Add the chicken breasts, diced onion, minced garlic, chicken broth, soy sauce, mirin, coconut milk, sliced mushrooms, grated ginger, and black pepper to a 6-quart or larger slow cooker.
2. Step 2: Cover and cook on LOW for 4 to 6 hours, until the chicken is tender and the broth is rich and flavorful.
3. Step 3: Remove the chicken from the slow cooker and shred or slice it, then set aside.
4. Step 4: Cook the ramen noodles separately in boiling water according to package directions. Drain and set aside.
5. Step 5: To make soft-boiled eggs, bring about 2 inches of water to a boil in a covered pot. Gently lower the eggs in with a slotted spoon and boil for 6 minutes.
6. Step 6: Transfer the eggs to an ice bath for 1 to 2 minutes until cool enough to handle, then peel and slice in half.
7. Step 7: To serve, divide the noodles among bowls and ladle the hot broth over them. Top with shredded chicken, halved soft-boiled eggs, and your choice of optional toppings such as red pepper flakes, jalapeños, carrots, green onions, cilantro, corn, lime wedges, and sriracha.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier texture and deeper flavor.
• Add more vegetables like spinach, bok choy, or snap peas for extra nutrition and color.
• For a spicier broth, stir in chili garlic sauce or additional red pepper flakes during cooking.
• If you prefer a thicker broth, mix a teaspoon of cornstarch with cold water and stir into the slow cooker near the end of cooking.
• Make it vegetarian by using vegetable broth and omitting chicken, adding tofu instead.

Storage

Store leftover broth, chicken, and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat broth on the stove until simmering, then add noodles and chicken to warm through. Soft-boiled eggs are best eaten fresh but can be kept peeled in the fridge for 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the ramen noodles in the slow cooker?

It’s best to cook the ramen noodles separately to prevent them from becoming mushy. Adding them to the slow cooker too early will cause them to overcook and lose texture.

How can I make this recipe gluten-free?

Use gluten-free soy sauce or tamari, and choose gluten-free ramen or substitute with rice noodles to keep the dish gluten-free.

Crockpot Chicken Ramen with Soft-Boiled Eggs and Fresh Toppings Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

This Crockpot Chicken Ramen is a comforting and flavorful slow-cooked noodle soup featuring tender chicken breasts simmered with savory broth, soy sauce, and aromatic ingredients. Topped with soft-boiled eggs, fresh veggies, and customizable garnishes like sliced jalapeños and cilantro, this easy recipe brings the taste of authentic ramen right to your home with minimal effort.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Soup Base and Chicken

• 1 ½ pounds chicken breasts (raw, boneless, skinless)
• 1 yellow onion (diced)
• 4 garlic cloves (minced)
• 5 cups chicken broth
• ¼ cup soy sauce
• 2 tablespoons mirin
• ½ cup canned coconut milk
• ¼ cup sliced baby bella or cremini mushrooms
• 1 teaspoon freshly grated ginger or ¼ teaspoon ground ginger
• ½ teaspoon black pepper (plus more to taste)

Noodles and Eggs

• 2 3-ounce packets ramen noodles, seasonings discarded
• 4 large eggs

Toppings

• Red pepper flakes
• Sliced jalapeños
• Shredded carrots
• Sliced green onions
• Chopped fresh cilantro
• Corn kernels
• Lime wedges
• Sriracha

Instructions

1. Combine Ingredients in Slow Cooker: Add the chicken breasts, diced yellow onion, minced garlic, chicken broth, soy sauce, mirin, canned coconut milk, sliced mushrooms, grated or ground ginger, and black pepper to a 6-quart or larger slow cooker. Stir gently to combine all ingredients.
2. Cook the Broth and Chicken: Cover the slow cooker and cook on LOW heat for 4 to 6 hours, until the chicken is fully cooked and tender, and the broth is flavorful and aromatic.
3. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks or slice as preferred. Set aside for serving.
4. Prepare the Ramen Noodles: While the chicken is cooking or just before serving, cook the ramen noodles separately by boiling them in water according to package instructions. Drain the noodles well and set aside.
5. Make Soft-Boiled Eggs: Bring about 2 inches of water to a boil in a covered pot. Using a slotted spoon, carefully lower 4 large eggs into the boiling water and cook for 6 minutes for soft-boiled eggs.
6. Cool and Peel Eggs: Transfer the eggs immediately to an ice bath to stop cooking and cool them for 1 to 2 minutes until safe to handle. Gently peel the eggs and cut them in halves for serving.
7. Assemble and Serve: Divide the cooked ramen noodles evenly into serving bowls. Ladle the hot broth from the slow cooker over the noodles. Top with shredded chicken and halved soft-boiled eggs. Garnish with your choice of red pepper flakes, sliced jalapeños, shredded carrots, green onions, fresh cilantro, corn kernels, lime wedges, and a drizzle of sriracha for an extra kick.

Notes

• Use a slow cooker of at least 6 quarts to allow sufficient space for ingredients and cooking.
• Discard the seasoning packets from the ramen noodles to control sodium and flavors.
• Adjust cooking time depending on your slow cooker model; check chicken tenderness after 4 hours.
• Customize toppings according to your preference for spiciness and freshness.
• Soft-boiled eggs can be prepared in advance and refrigerated, peeled just before serving.
• For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative and use gluten-free noodles.

Keywords: crockpot chicken ramen, slow cooker ramen, chicken noodle soup, soft-boiled eggs, Japanese soup, easy slow cooker recipes