Slow Cooker Chicken Ramen
Slow cooker chicken ramen with tender chicken thighs, vegetables, and ramen noodles in a savory soy broth, ready in 5 hours.
Ingredients
- 1 ½-2 pounds boneless skinless chicken thighs
- 3 cloves garlic, minced
- 1 ½ cups matchstick carrots
- 1 large red bell pepper, sliced
- 8 ounces sugar snap peas
- 3 scallions, chopped
- 4 cups chicken stock
- ½ cup soy sauce
- 2 tablespoons brown sugar
- 2 packets chicken flavored ramen noodles, reserve one pack of seasoning
- Scallions and hard boiled egg for topping
Instructions
Add ingredients to slow cooker:
Place chicken thighs, minced garlic, matchstick carrots, sliced red bell pepper, sugar snap peas, and chopped scallions into the slow cooker.Pour liquids over ingredients:
Pour chicken stock, soy sauce, and brown sugar over the meat and vegetables.Add ramen seasoning packet:
Add one seasoning packet from the ramen noodles.Mix everything together:
Mix everything together.Cook on high or low:
Cover and cook on high for 4 hours or low for 6 hours until chicken is tender.Add ramen noodles:
30 minutes before serving, add the 2 packets of ramen noodles (just the noodles) to the slow cooker and cover.Stir until noodles cooked:
Stir every 10 minutes until the noodles are cooked through.Soft-boil egg if desired:
If desired, serve with a soft-boiled egg: bring water to a boil, carefully add the egg, and boil for 7 minutes. Immediately transfer the egg to cold water.Garnish and serve:
Garnish with scallions and sliced egg before serving.