Slow-Cooker Umami Chicken & Vegetable Ramen Bowl Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken broth, soy sauce, mirin, garlic, ginger, and sesame oil.
• STEP 2.Add chicken thighs, mushrooms, carrots, and bok choy to the slow cooker.
• STEP 3.Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
• STEP 4.Remove the chicken from the slow cooker and shred it using two forks.
• STEP 5.Return the shredded chicken to the slow cooker and add cooked ramen noodles.
• STEP 6.Cook for an additional 10 minutes, until the noodles are heated through.
• STEP 7.Serve the ramen in bowls, garnished with soft-boiled eggs, green onions, and sesame seeds.
• STEP 8.Enjoy this comforting and flavorful Slow-Cooker Umami Chicken & Vegetable Ramen Bowl!

Cooking Tips

• For extra flavor, you can marinate the chicken thighs in soy sauce and mirin for 30 minutes before adding them to the slow cooker.
• Feel free to customize the vegetables in this recipe. You can add or substitute with your favorite vegetables, such as spinach, corn, or bean sprouts.
• To make soft-boiled eggs, bring a pot of water to a boil, gently add the eggs, and cook for 6-7 minutes. Then, transfer them to an ice bath to stop the cooking process.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the desired amount in a pot on the stove until heated through.
• Serve the ramen bowl with additional toppings, such as nori seaweed, sliced jalapenos, or a drizzle of chili oil, for added flavor.