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slow cooker chicken ramen with shredded chicken, soft boiled egg and nori in a dark bowl

Slow Cooker Chicken Ramen

5 from 1 vote
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 8 hours
10 minutes
Total Time: 8 hours 25 minutes
Servings: 4 Servings

Description

Slow cooker chicken ramen with a rich miso-shoyu broth, tender shredded chicken, chewy noodles, and a jammy egg. Just 15 minutes of prep.

Ingredients 

For the broth

  • 2 lbs bone-in, skin-on chicken thighs (about 6 thighs)
  • 8 cups low-sodium chicken broth
  • 6 shiitake mushrooms, dried
  • 4 inch fresh ginger , sliced into coins
  • 8 cloves garlic, smashed
  • 1 bunch scallions, white parts halved and green parts sliced (divided)
  • ⅓ cup low-sodium soy sauce
  • 2 tablespoons mirin
  • 1 sheet kombu, optional
  • 3 tablespoons white miso paste
  • 1 tablespoon toasted sesame oil

For serving

  • 12 oz ramen noodles, fresh or dried
  • 4 large eggs
  • 2 sheets nori, cut into strips
  • ½ cup sweet corn kernels
  • 2 tablespoons chili crisp, optional

Instructions

  • Add the chicken thighs, chicken broth, dried shiitake mushrooms, ginger coins, smashed garlic, scallion whites, soy sauce, mirin, and kombu to a 6-quart slow cooker. Stir gently to combine. Do not add the miso paste or sesame oil yet.
  • Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the chicken is fall-apart tender. Keep the lid on for the entire cook time.
  • Transfer the chicken thighs to a plate. Discard the skin and bones and shred the meat with two forks. Remove and discard the ginger, garlic, kombu, and scallion whites. Remove the rehydrated shiitakes, slice them thin, and reserve for topping.
  • Ladle 1 cup of hot broth into a small bowl and whisk in the miso paste until completely smooth. Stir the mixture back into the slow cooker, then stir in the toasted sesame oil. Taste and adjust with additional soy sauce or a splash of rice vinegar.
  • While the broth finishes, bring a small saucepan of water to a rolling boil. Lower in the eggs and boil for 6 minutes 30 seconds, then transfer to an ice bath for 5 minutes. Peel and halve.
  • Cook the ramen noodles in a separate pot of boiling water according to package directions. Drain well. Do not cook the noodles in the slow cooker.
  • Divide the noodles among 4 deep bowls. Ladle the hot broth over the noodles, then top with shredded chicken, halved eggs, sliced shiitakes, scallion greens, corn, nori strips, and chili crisp. Serve immediately.

Equipment

  • Slow Cooker
  • Cooking Spoon

Notes

  • Miso timing matters. Adding miso at the start of the cook dulls its flavor. Always whisk it into hot broth separately so it dissolves without clumping.
  • Never cook the noodles in the slow cooker. They release starch that clouds the broth and turn mushy long before serving.
  • Chicken breast swap: Use 1½ lbs boneless breasts and cook on LOW for 4 hours only. Add 1 extra tablespoon of miso.
  • Make it spicy: Whisk 2 tablespoons gochujang in with the miso.
  • Make it creamy: Stir ½ cup unsweetened coconut milk into the finished broth.
  • Gluten-free: Substitute tamari for the soy sauce and use rice noodles.
  • Storage: Broth and chicken keep 4 days refrigerated or 3 months frozen. Store noodles separately and boil fresh.
  • Reheating: Warm the broth gently over medium heat. Avoid boiling once the miso is added.

Nutrition

Serving: 1ServingCalories: 937kcalCarbohydrates: 78gProtein: 66gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 303mgSodium: 3458mgPotassium: 1556mgFiber: 6gSugar: 7gVitamin A: 1625IUVitamin C: 4mgCalcium: 150mgIron: 8mg