Slow-Cooker Umami Chicken & Vegetable Ramen Bowl Recipe

This Slow-Cooker Umami Chicken & Vegetable Ramen Bowl is a comforting and flavorful dish that is perfect for a cozy night in. The chicken is cooked in a rich umami broth with a mix of vegetables, creating a hearty and satisfying meal. The slow-cooker method allows the flavors to meld together, resulting in tender chicken and perfectly cooked vegetables. Serve this delicious ramen bowl with your favorite toppings, such as soft-boiled eggs, green onions, and sesame seeds, for a complete and satisfying meal.

4.5
22 Rating -
Rate
Non Vegdiet
4hr 45minstotal
4hr 45m.total
Slow-Cooker Umami Chicken & Vegetable Ramen Bowl
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ingredients serve

Ingredients for Slow-Cooker Umami Chicken & Vegetable Ramen Bowl Recipe

  • 0.67 cup Chicken Broth
  • 1/25 cup Soy Sauce
  • 0.33 tablespoon Mirin
  • 0.67 cloves Cloves Garlic, Minced
  • 0.17 tablespoon Grated Ginger
  • 0.17 teaspoon Sesame Oil
  • 0.67 Boneless, Skinless Chicken Thighs
  • 1.33 ounce Mushrooms, Sliced
  • 0.33 Carrots, Sliced
  • 0.33 Baby Bok Choy, Chopped
  • 1.33 ounce Ramen Noodles, Cooked
  • as required Soft Boiled Eggs, For Garnish
  • as needed Sliced Green Onions, For Garnish
  • as needed Sesame Seeds, For Garnish

Directions: 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.
Nutrition
value
662
calories per serving
45 g Fat58 g Protein6 g Carbs4 g FiberOther

Current Totals

  • Fat
    45g
  • Protein
    58g
  • Carbs
    6g
  • Fiber
    4g

MacroNutrients

  • Carbs
    6g
  • Protein
    58g
  • Fiber
    4g

Fats

  • Fat
    45g

Vitamins & Minerals

  • Calcium
    179mg
  • Iron
    6mg
  • Vitamin A
    1546mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    18mg
  • Vitamin B6
    1mg
  • Vitamin B9
    80mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    27mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    112mg
  • Manganese
    < 1mg
  • Phosphorus
    621mg
  • Selenium
    58mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp