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Ramen noodle soup is one of those crave-worthy dishes that can lift your spirits on chilly nights or serve as a satisfying meal any time of the year. While ordering takeout is tempting, homemade ramen brings so much more flavor, freshness, and satisfaction — especially when made effortlessly in a crockpot.
This Easy Crockpot Ramen Noodle Soup recipe is a slow cooker dream come true, combining tender chicken, fresh vegetables, garlic, and the perfect blend of Asian-inspired seasonings in a rich, savory broth. The addition of chewy ramen noodles and toppings like green onions and soft-boiled eggs make it a bowl full of comfort and nourishment.
Whether you’re new to slow cooker meals or a ramen fanatic looking for a quick weeknight fix, this recipe is customizable, budget-friendly, and endlessly delicious. Skip the takeout containers and try this viral favorite that’s just as good — if not better!
Why Choose Crockpot Ramen?
Making ramen from scratch can feel intimidating or time-consuming. The crockpot eliminates that hassle by gently infusing the broth with deep umami flavors while cooking the chicken and vegetables to tender perfection without constant stirring or monitoring.
The slow cooker method allows the ingredients to meld over hours, building a robust broth that rivals any restaurant version. When you’re ready to eat, simply cook the ramen noodles separately to perfect chewiness and add your favorite toppings for an authentic ramen experience at home.
Ingredients You’ll Need
1 ½ pounds boneless, skinless chicken thighs (or breasts)
8 cups low-sodium chicken broth
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
¼ cup low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup (optional for subtle sweetness)
2 large carrots, sliced thin
2 cups sliced mushrooms (shiitake or cremini recommended)
1 cup snap peas or sugar snap peas
4 green onions, thinly sliced (plus more for garnish)
4 packs fresh or dried ramen noodles (discard seasoning packets if using instant)
4 large eggs (for soft-boiled topping)
Toasted sesame seeds for garnish
Optional chili flakes or Sriracha for heat
Step-by-Step Instructions
Prepare the Broth and Chicken
Add aromatics to the crockpot: Place minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, and honey (if using) into the slow cooker. Stir to combine.
Add chicken and broth: Nestle the chicken thighs into the broth, then pour in the chicken broth over the top.
Add vegetables: Add sliced carrots, mushrooms, and snap peas into the crockpot, stirring gently to distribute evenly.
Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is tender and flavors are well blended.
Prepare the Ramen Noodles and Toppings
Soft boil the eggs: About 10 minutes before serving, place eggs in boiling water for 7 minutes for soft yolks. Immediately transfer to ice water to cool, then peel and halve.
Cook the ramen noodles: Cook noodles according to package instructions in a separate pot. Drain and rinse under cold water to stop cooking. Set aside.
Assemble the Soup
Shred the chicken: Remove chicken from the crockpot and shred with two forks. Return shredded chicken to the soup.
Season and taste: Adjust seasoning with salt, additional soy sauce, or a splash of sesame oil if needed.
Serve: Divide cooked ramen noodles into bowls, ladle hot broth with chicken and vegetables over noodles.
Garnish: Top each bowl with soft-boiled egg halves, sliced green onions, and a sprinkle of toasted sesame seeds. Add chili flakes or Sriracha if you want heat.
Tips for Perfect Crockpot Ramen Soup
Use chicken thighs: They stay juicy and tender during slow cooking, unlike breasts which can dry out.
Discard seasoning packets: If using instant ramen noodles, throw out the seasoning packets to control salt and flavor yourself.
Cook noodles separately: Adding noodles directly to the crockpot can make them mushy. Always cook them just before serving.
Customize your veggies: Feel free to swap or add bok choy, baby spinach, bamboo shoots, or bell peppers for variety.
Make it spicy: Add chili garlic sauce, red pepper flakes, or a drizzle of chili oil to kick up the heat.
Fresh herbs: Cilantro or Thai basil make great finishing touches for extra aroma.
Variations for Different Diets
Vegetarian: Replace chicken with firm tofu or tempeh and use vegetable broth instead of chicken broth. Add extra mushrooms and vegetables for richness.
Gluten-free: Use gluten-free tamari instead of soy sauce and gluten-free noodles or zucchini noodles.
Low sodium: Opt for low-sodium broth and soy sauce; add flavor with extra ginger, garlic, and fresh herbs.
Meal prep friendly: This soup stores well in the fridge for up to 4 days and freezes beautifully without noodles. Keep noodles separate and add when reheating.
Frequently Asked Questions
Q: Can I use pre-cooked chicken?
A: Yes! Add shredded pre-cooked chicken during the last 30 minutes of cooking to heat through without overcooking.
Q: Can I substitute other noodles?
A: Absolutely! Udon, soba, or rice noodles all work well in this soup.
Q: How do I store leftovers?
A: Store soup (without noodles) in airtight containers in the fridge for up to 4 days. Freeze for up to 3 months. Store cooked noodles separately.
Q: Can I make this in an Instant Pot?
A: Yes! Use the sauté function for onions and garlic, then pressure cook for 15 minutes. Release naturally and proceed with shredding and assembly.
Q: How to get soft-boiled eggs right?
A: Boil for exactly 7 minutes and immediately place in ice water. This gives a set white and creamy yolk.
Why This Recipe Works
This crockpot ramen soup masterfully blends savory, umami-rich ingredients that slowly develop over hours of cooking. The chicken becomes melt-in-your-mouth tender, and the vegetables infuse the broth with natural sweetness and texture. Adding ramen noodles just before serving ensures perfect chewiness without mushiness. The classic toppings—soft-boiled eggs, green onions, and sesame seeds—round out each bowl for an authentic and satisfying meal.
Serving Suggestions
Serve with steamed edamame or a side of pickled vegetables for a full Asian-inspired meal.
A crisp cucumber salad or simple seaweed salad pairs well as a refreshing contrast.
For an extra indulgence, add a splash of chili oil or a drizzle of creamy sriracha mayo.
Final Thoughts
If you love the comforting, rich flavors of ramen but want to skip the takeout hassle, this Easy Crockpot Ramen Noodle Soup is your new go-to recipe. With minimal prep and mostly hands-off cooking, it’s ideal for busy weeknights or lazy weekends when you crave something hearty and nourishing. Customizable and endlessly flavorful, it’s sure to become a family favorite.
So fire up your crockpot, gather your ingredients, and get ready to slurp up some seriously delicious homemade ramen that beats takeout any day!
