Easy, Healthy Slow Cooker Chicken Ramen Recipe
An easy and nutritious recipe for Slow Cooker Chicken Ramen, focusing on building a deep, flavorful broth with healthy, lean ingredients.
- Prep Time: 15 mins
- Cook Time: 3-8 hours
- Total Time: 3 hours 15 mins
- Yield: 4 servings 1x
- Category: Main Dish, Soup
- Method: Slow Cooker
- Cuisine: Asian
Ingredients
1.5 lbs boneless, skinless chicken breast or thighs
6 cups low-sodium chicken broth
1 large piece fresh ginger, sliced
4 cloves garlic, minced
1/2 cup sliced carrots
1/4 cup low-sodium soy sauce (or tamari)
1 tablespoon rice vinegar
1 teaspoon sesame oil
4 ounces dried ramen noodles (not including seasoning packet)
2 cups fresh spinach or bok choy
4 large hard-boiled eggs, halved (for serving)
Scallions, sliced (for serving)
Instructions
1. Place chicken, broth, ginger, garlic, and carrots in the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
2. Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the broth.
3. Stir in the soy sauce, rice vinegar, and sesame oil. Taste and adjust seasoning as needed.
4. Cook the ramen noodles separately according to package directions. Drain well.
5. Add spinach or bok choy to the slow cooker and allow to wilt (about 5 minutes). Alternatively, place the greens in the serving bowls.
6. To serve, divide the cooked noodles among four bowls. Ladle the hot broth, chicken, and vegetables over the noodles. Top each bowl with a halved egg and sliced scallions.
Notes
Do not add noodles directly to the slow cooker; cook them separately to prevent mushiness.
Store leftover broth and noodles separately.
For a healthier option, use more fresh ginger and less soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 135mg