4. Break the raw ramen noodles into large pieces, add them to the slow cooker, and press them down so they are mostly covered by the liquid. Cover and cook on low for 20 to 30 minutes, just until the noodles are tender.
Ramen noodles added to shredded chicken in the slow cooker
Ramen noodles added to shredded chicken in the slow cooker
5. Stir gently, then ladle the ramen into bowls and serve hot.
Plated slow cooker ramen with simple sides
Plated slow cooker ramen with simple sides
Variations & Tips
Add a vegetable: Stir in a couple handfuls of baby spinach, shredded carrots, or frozen peas during the last 10 minutes of cooking for extra color and a little more nutrition without changing the ease of the recipe.
Slow cooker ramen with spinach added
Slow cooker ramen with spinach added
Make it milder for kids: This recipe is naturally simple and kid-friendly, but you can use a little less soy sauce and add a splash of extra broth if your family prefers a lighter, less salty bowl.
Watch the noodle timing: Ramen softens quickly, so check it early and stir once or twice near the end. If it sits too long, the noodles can soak up too much broth and turn overly soft.
Swap the protein: Boneless chicken thighs work beautifully here if you like a richer flavor, and leftover shredded rotisserie chicken can also be stirred in near the end to cut down the cook time.
