{"id":7028501,"date":"2026-08-05T12:02:29","date_gmt":"2026-08-05T12:02:29","guid":{"rendered":"https:\/\/som2nypost.com\/recipes\/category-a-b\/budget-food\/slow-cooker-chicken-and-vegetables-ramen\/"},"modified":"2026-08-05T12:02:29","modified_gmt":"2026-08-05T12:02:29","slug":"slow-cooker-chicken-and-vegetables-ramen","status":"publish","type":"post","link":"https:\/\/som2nypost.com\/?p=7028501","title":{"rendered":"Slow Cooker Chicken and Vegetables Ramen"},"content":{"rendered":"


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This savory, rich, veggie-packed Slow Cooker Chicken and Vegetable Ramen is about to seriously <\/em>up your ramen game. But I know what you\u2019re thinking. Instant ramen takes 3 minutes to cook, so why would you wait 3 hours? Because instead of using those simple seasoning packets, I build a bold, slow-simmered broth packed with fresh vegetables and layers of flavor. Think savory soy sauce, tangy rice vinegar, spicy sriracha, and brown sugar, all rounded out with cozy ginger and garlic. Add mushrooms, onions, and peppers, then let everything slowly meld into one seriously delicious broth. This easy slow cooker ramen is also totally budget-friendly and makes 8 generous servings all in one go!<\/p>\n

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All recipes are rigorously tested in our Nashville Test Kitchen<\/a> to ensure they are easy, affordable, and delicious.<\/em><\/p>\n

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A Slow Cooker Chicken Ramen That\u2019s Big on Flavor<\/h2>\n

We\u2019re no strangers to ramen here at Budget Bytes. It\u2019s an inexpensive way to fill your belly, and there are so many<\/em> easy ways to make instant ramen noodles taste better<\/a>. My slow cooker version takes that idea one step further. It turns two humble packets of noodles into a hearty standalone meal with tender shredded chicken, plenty of vegetables, and a complex-tasting broth made from affordable pantry ingredients.<\/p>\n

Unlike many of our other ramen recipes (which make one or two bowls at a time), this one makes a BIG batch, so there\u2019s enough to feed the family, serve a small group, or portion out for later. As the chicken and veggies cook together, the broth becomes deeper, more rounded, and even more delicious. Then I add the noodles during the final 15 minutes, once the chicken is ready to shred. This helps them get nice and tender without sitting in the slow cooker for hours and turning mushy.<\/p>\n

This slow cooker chicken ramen recipe already includes some of my favorite ramen add-ins, but there\u2019s still plenty of room to pile on extra toppings if you\u2019re feeling fancy. It\u2019s not your average college ramen, but would still work on a college-student budget!<\/p>\n

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  1. Use chicken breasts or thighs!<\/strong> I use boneless, skinless chicken breasts because they shred easily and soak up plenty of flavor from the broth. I also tested this recipe with boneless, skinless chicken thighs, and they worked great. Thighs actually give the broth a slightly richer flavor thanks to their higher fat content. Use whichever you prefer.<\/li>\n
  2. Know when your chicken is done. <\/strong>The size and thickness of chicken breasts can vary quite a bit. It\u2019s a good idea to check the thickest part of your chicken breast with an instant-read thermometer before shredding. Once it\u2019s 165\u00b0F and pulls apart easily with two forks, it\u2019s ready.<\/li>\n
  3. Add the ramen during the final 15 minutes.<\/strong> The noodles are the last thing to go in because they need far less time than the chicken and vegetables. Once the chicken is cooked, add the ramen and press it into the broth. Stir it gently after 15 minutes. You\u2019re looking for tender noodles that still have a little structure.<\/li>\n
  4. Got a few veggie odds and ends hanging around in the fridge?<\/strong> Toss them in! I think broccoli florets, thinly sliced carrots, corn, peas, and green beans would all be delicious here.<\/li>\n
  5. Jazz up the broth. <\/strong>I love this recipe as is, but I\u2019m always up for playing around with the flavors. Stir in 1-2 Tbsp miso paste, 1-2 Tbsp curry paste, or 2 Tbsp peanut butter during the final 15 minutes, whisking each one with a little hot broth first so it blends in smoothly. For a creamier bowl, add \u00bd-1 cup canned coconut milk. Miso adds salty savory flavor, curry paste brings warmth and spice, peanut butter makes the broth richer, and coconut milk gives it a creamy finish. I\u2019d choose one optional add-in rather than adding them all at once.<\/li>\n<\/ol>\n<\/div>\n

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    Slow Cooker Chicken and Vegetables Ramen<\/h2>\n

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    \n Cost <\/span>$12.03 recipe \/ $1.50 serving<\/span>
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    This Slow Cooker Chicken and Vegetables Ramen transforms a couple of ramen packs into a big-batch dinner with tender chicken and fresh vegetables.<\/span><\/p>\n<\/p><\/div>\n

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