Toss raw dry ramen noodles in the crock pot and 4 other ingredients to get a meal so delicious your husband will be begging for more!
3. Remove the chicken, shred it with two forks, and return it to the slow cooker.
4. Break the raw ramen noodles into large pieces, add them to the slow cooker, and press them down so they are mostly covered by the liquid. Cover and cook on low for 20 to 30 minutes, just until the noodles are tender.
5. Stir gently, then ladle the ramen into bowls and serve hot.
Add a vegetable: Stir in a couple handfuls of baby spinach, shredded carrots, or frozen peas during the last 10 minutes of cooking for extra color and a little more nutrition without changing the ease of the recipe.
Make it milder for kids: This recipe is naturally simple and kid-friendly, but you can use a little less soy sauce and add a splash of extra broth if your family prefers a lighter, less salty bowl.
Watch the noodle timing: Ramen softens quickly, so check it early and stir once or twice near the end. If it sits too long, the noodles can soak up too much broth and turn overly soft.
Swap the protein: Boneless chicken thighs work beautifully here if you like a richer flavor, and leftover shredded rotisserie chicken can also be stirred in near the end to cut down the cook time.
