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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/crockpot-chicken-ramen-with-soft-boiled-eggs-and-fresh-toppings-recipe/