SLOW COOKER RAMEN NOODLES RECIPE
Chicken Ramen Noodles made easier in the crockpot! These Slow Cooker Ramen Noodles may be simple in preparation, but they're completely packed with flavor!
Provided by Jennifer Debth
Categories Main
Time 3h10m
Number Of Ingredients 20
Steps:
- Grease your crockpot.
- Place chicken, onion, garlic, broth, soy sauce, vinegar, milk, mushrooms, ginger, and pepper into crockpot.
- Cover and cook on LOW for 3 hours.
- After 3 hours remove chicken and let rest on a cutting board while you up the heat to HIGH on your crockpot and stir in the ramen noodles.
- Cover and let cook for about 5 minutes, or until they're done to your liking.
- Thinly slice the chicken and stir it back into the broth.
- Taste and re-season if necessary.
- Serve with optional toppings and enjoy!
Nutrition Facts : Calories 355 kcal, Carbohydrate 32 g, Protein 32 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 73 mg, Sodium 2670 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SLOW COOKER CHICKEN THAI RAMEN NOODLES RECIPE - (4.6/5)
Provided by jab120638
Number Of Ingredients 15
Steps:
- Directions Combine water, soy sauce, coconut milk, chile paste, and peanut butter in slow cooker crock. Stir in onion, garlic, ginger, green pepper, and diced chicken. Cook on High until chicken is no longer pink, about 4 hours. Stir the ramen noodles into the crock; reserve seasoning packets. Cook on High until noodles are soft, 15 to 20 minutes. Season to taste with ramen seasoning packets. Garnish soup with cucumbers, green onions, cilantro, and basil before serving. Combine water, soy sauce, coconut milk, chile paste, and peanut butter in slow cooker crock. Stir in onion, garlic, ginger, green pepper, and diced chicken. Cook on High until chicken is no longer pink, about 4 hours. Stir the ramen noodles into the crock; reserve seasoning packets. Cook on High until noodles are soft, 15 to 20 minutes. Season to taste with ramen seasoning packets. Garnish soup with cucumbers, green onions, cilantro, and basil before serving.
SLOW-COOKER THAI PEANUT NOODLES
I like to serve these Thai peanut noodles with green onion or cilantro for pops of color and fresh flavor. -Catherine Cebula, Littleton, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the chicken and onion in a 4-qt. slow cooker. Combine salsa, peanut butter, bean sauce and soy sauce; add to slow cooker. Cook, covered, on low until chicken is tender, 2-1/2 to 3-1/2 hours., Meanwhile, prepare pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Drain pasta; stir into slow cooker. Stir in mushrooms. If desired, sprinkle with green onions.
Nutrition Facts : Calories 378 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
SLOW-COOKED THAI DRUNKEN NOODLES
I really love pad kee mao and was inspired to try my recipe in the slow cooker on a really busy day. It came out tasting great! I was so happy to have it ready to go when we got home. You can easily substitute chicken, turkey or beef for pork. -Lori McLain, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place pork, onion, corn, if desired, peppers and mushrooms in a 6- or 7-qt. slow cooker. Whisk broth, soy sauce, honey, garlic, Sriracha chili sauce and ginger until blended; pour over top. Cook, covered, on low 5-6 hours or until pork is cooked through and vegetables are tender., Meanwhile, cook pasta according to package directions; do not overcook. Drain noodles and rinse under cold water. Stir noodles and peas into slow cooker; let stand 15 minutes. Garnish with basil.
Nutrition Facts : Calories 360 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 1467mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 2g fiber), Protein 21g protein.
SLOW-COOKER CHICKEN AND RAMEN NOODLE SOUP
Turn ramen noodle soup mix into an easy complete meal with chicken and vegetables, and sliced water chestnuts adding an Asian crunch.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 9
Steps:
- In 3 1/2 or 4-quart slow cooker, layer chicken thighs, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix. Pour broth over top.
- Cover; cook on Low setting for 7 to 8 hours.
- About 10 minutes before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well. Coarsely break noodles from soup mix into soup. Stir in thawed sugar snap peas. Cover; cook an additional 10 minutes or until noodles are tender.
- Just before serving, stir in onions. If desired, add salt and pepper to taste.
Nutrition Facts : Calories 295, Carbohydrate 20 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1000 mg, Sugar 3 g
SLOW COOKER CHICKEN THAI RAMEN NOODLES
An easy way to fancy up everyday ramen noodles!
Provided by Jacqueline
Categories Noodle Soup
Time 4h35m
Yield 6
Number Of Ingredients 15
Steps:
- Combine water, soy sauce, coconut milk, chile paste, and peanut butter in slow cooker crock. Stir in onion, garlic, ginger, green pepper, and diced chicken. Cook on High until chicken is no longer pink, about 4 hours.
- Stir the ramen noodles into the crock; reserve seasoning packets. Cook on High until noodles are soft, 15 to 20 minutes. Season to taste with ramen seasoning packets. Garnish soup with cucumbers, green onions, cilantro, and basil before serving.
Nutrition Facts : Calories 478.5 calories, Carbohydrate 16.3 g, Cholesterol 85.1 mg, Fat 32.5 g, Fiber 3.2 g, Protein 31.3 g, SaturatedFat 10.1 g, Sodium 457.9 mg, Sugar 5.5 g
SLOW COOKER CHICKEN RAMEN WITH BOK CHOY AND MISO
The slow cooker puts a weeknight ramen fix within reach; don't skimp on the toppings here, which you can customize to your liking. They make each bowl feel special. Miso soup is traditionally made with dashi, an umami-rich stock made from kombu seaweed and dried bonito, a kind of tuna. But this recipe takes a different path to those deep flavors, substituting chicken broth and optional dried shiitake mushrooms, found in the produce department or international aisle of many grocery stores. Finally, a quick kombu steep adds umami. The ingredient is available at more specialty grocers and online, but feel free to leave it out. The soup will still be delicious.
Provided by Sarah DiGregorio
Categories dinner, weekday, noodles, soups and stews, main course
Time 6h20m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- Put the chicken legs in a 5- to 8-quart slow cooker, and crumble the miso on top. Add the scallions, garlic cloves, shiitake mushrooms (if using) and 6 cups water. Stir well to combine. Cook until the chicken is tender, at least 4 hours and up to 6 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken begins to dry out.
- Switch the heat to high. With a slotted spoon, remove the chicken, scallions, garlic and shiitakes, and place in a bowl. Set aside to cool. Stir in kombu, bok choy, tamari and mirin. Cover and let cook until the bok choy is wilted and tender, 5 to 10 minutes. Remove and discard the kombu. Coarsely shred chicken meat into the soup, discarding the skin, bone, scallions, garlic and shiitakes. Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired.
- Divide the noodles among 4 or 5 bowls, and ladle the soup on top. Top each with sliced scallion, a halved soft boiled egg, sesame seeds and a piece of nori.
Nutrition Facts : @context http, Calories 1171, UnsaturatedFat 42 grams, Carbohydrate 60 grams, Fat 71 grams, Fiber 5 grams, Protein 70 grams, SaturatedFat 22 grams, Sodium 3198 milligrams, Sugar 5 grams, TransFat 0 grams
SLOW COOKER THAI CHICKEN & NOODLES
This is another great way to use dark poultry meat, which is so economical, in your slow cooker. To complete this meal, garnish with chopped roasted unsalted peanuts, fresh cilantro, and lime wedges. Preparation time includes marinating overnight.
Provided by JackieOhNo
Categories Chicken Thigh & Leg
Time 13h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a gallon-size resealable plastic bag, combine chicken with red curry paste, lime peel, salt and pepper. Refrigerate overnight.
- In a 6- to 7-quart slow cooker bowl, combine coconut milk, peanut butter, soy sauce, green beans, and shallot. Place chicken in slow cooker bowl on top of vegetables.
- Cover and cook for 5 hours on Low setting or until chicken is cooked through (165 degrees). Transfer chicken to a cutting board. Pull meat from bones (discard fat, bones and gristle.) Skim and discard fat from cooking liquid. Stir 1/4 t. (or to taste) salt into cooking liquid if necessary. Toss everything with rice noodles and serve.
Nutrition Facts : Calories 539.3, Fat 18.9, SaturatedFat 10.9, Cholesterol 117.7, Sodium 512.9, Carbohydrate 59.5, Fiber 2.6, Sugar 31.2, Protein 32.8
SLOW COOKER CHICKEN THAI RAMEN NOODLES
An easy way to fancy up everyday ramen noodles!
Provided by Jacqueline
Categories Noodle Soup
Time 4h35m
Yield 6
Number Of Ingredients 15
Steps:
- Combine water, soy sauce, coconut milk, chile paste, and peanut butter in slow cooker crock. Stir in onion, garlic, ginger, green pepper, and diced chicken. Cook on High until chicken is no longer pink, about 4 hours.
- Stir the ramen noodles into the crock; reserve seasoning packets. Cook on High until noodles are soft, 15 to 20 minutes. Season to taste with ramen seasoning packets. Garnish soup with cucumbers, green onions, cilantro, and basil before serving.
Nutrition Facts : Calories 478.5 calories, Carbohydrate 16.3 g, Cholesterol 85.1 mg, Fat 32.5 g, Fiber 3.2 g, Protein 31.3 g, SaturatedFat 10.1 g, Sodium 457.9 mg, Sugar 5.5 g
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