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Slow Cooker Chicken Ramen with Vegetables and Soft Boiled Egg Recipe

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4.4 from 6 reviews

  • Author: Chef
  • Total Time: 4 hours 45 minutes
  • Yield: 4 servings

Description

This comforting Chicken Ramen recipe combines tender slow-cooked chicken thighs with fresh vegetables and savory broth, enhanced by the flavors of soy sauce, garlic, and brown sugar. Ready in just over 5 hours, this dish is perfect for a hearty family meal. Topped with scallions and a soft-boiled egg, it offers a deliciously satisfying bowl of warmth and flavor.

Ingredients

Chicken and Vegetables

  • 1 ½- 2 pounds boneless skinless chicken thighs
  • 3 cloves garlic, minced
  • 1 ½ cups matchstick carrots
  • 1 large red bell pepper, sliced
  • 8 ounces sugar snap peas
  • 3 scallions, chopped

Broth and Seasoning

  • 4 cups chicken stock
  • ½ cup soy sauce
  • 2 tablespoons brown sugar
  • 2 packets chicken-flavored ramen noodles (reserve one packet of seasoning)

Toppings

  • Scallions, for garnish
  • Hard boiled egg, for topping

Instructions

  1. Prepare the slow cooker: In your slow cooker, add the chicken thighs, minced garlic, matchstick carrots, sliced red bell pepper, sugar snap peas, and chopped scallions, ensuring even distribution of ingredients.
  2. Add liquid ingredients and seasoning: Pour over the chicken stock, soy sauce, and brown sugar, then add one packet of seasoning from the ramen noodles. Stir the mixture gently to integrate all flavors.
  3. Cook the chicken and vegetables: Cover the slow cooker and cook on high for 4 hours or low for 6 hours, until the chicken becomes tender and flavors meld beautifully.
  4. Add noodles towards the end: About 30 minutes before serving, add the two packets of ramen noodles (using only the noodles, without seasoning) to the slow cooker. Cover and continue cooking.
  5. Finish cooking the noodles: Stir the noodles every 10 minutes to prevent sticking and ensure even cooking until they are tender and fully cooked.
  6. Prepare soft-boiled eggs (optional): To top the ramen with eggs, bring a pot of water to a boil. Carefully place eggs into the boiling water and cook for 7 minutes. Immediately transfer the eggs to cold water to stop the cooking process, then peel and slice.
  7. Serve and garnish: Ladle the ramen into bowls, garnish with sliced scallions and the soft-boiled egg on top, and serve immediately for a hearty and warming meal.

Notes

  • You can adjust the soy sauce and brown sugar amounts to taste for a sweeter or saltier broth.
  • For extra flavor, you can sauté the garlic and vegetables briefly before adding them to the slow cooker.
  • Feel free to add other vegetables such as mushrooms or baby corn for more variety.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Soft-boiled eggs add richness, but you can omit them for a simpler meal or substitute with a boiled egg.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Asian

Find it online: https://saracooking.com/slow-cooker-chicken-ramen-with-vegetables-and-soft-boiled-egg-recipe/