Ramen noodles are a staple and easy to give a big nutrition boost when cooked in the slow cooker with onions, mushrooms, chicken and spinach in an easy and flavorful broth that is much healthier than following package instructions. This recipe is easily adaptable to use a different protein source or veggies you may have on hand.
Course Slow Cooker, Soups & Stews
Prep Time 15minutes
Cook Time 6hours
Total Time 6hours15minutes
1/2Tbsp vegetable oil
1Tbsp fresh ginger, minced or grated
6ozshiitake mushrooms, stemmed and sliced thin
5cupslow sodium chicken broth
1Tbsp low-sodium soy sauce
3/4lbchicken thighs, skinless
As Neededground black pepper
23-ozpackage of ramen noodles, discard flavoring packages
3ozbaby spinach, about 3 cups
1/2tsptoasted sesame oil
1scallion, sliced thinly
1/2Tbsp sesame seeds, toasted
In a large pan, heat the oil. Add the onions, garlic, and ginger. Sauté until onions are softened, about 5 minutes. Add shiitakes and sauté until the mushrooms begin to soften. Transfer to slow cooker.
Stir broth, miso, soy sauce, and mirin into slow cooker. Add chicken to slow cooker. Season with pepper. Cover and cook until chicken is tender, 6 to 8 hours on low or 4 hours on high.
Use 2 forks to shred chicken in the slow cooker. Stir in noodles, spinach, and sesame oil. Cover and cook on high until noodles are tender, about 3 to 8 minutes and spinach has wilted.
Serve immediately with scallions and sesame seeds.
Chef's Note: Toasting the sesame seeds adds more flavor. To toast the sesame seeds, place them in a dry skillet over medium heat. Shake the skillet occasionally to prevent burning and toast until they are lightly brown, about 5 minutes.Mix it Up: Use pork instead of chicken. For a vegetarian option, reduce the cooking time in half and use tofu and vegetable stock instead.[ultimate-nutrition-label id="5536" align="left"]