Slow Cooker Chicken Thai Ramen Noodles Recipe 465

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SLOW COOKER RAMEN NOODLES RECIPE



Slow Cooker Ramen Noodles Recipe image

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

1 pound boneless skinless chicken breasts* (raw)
1/2 yellow onion (diced)
3 garlic cloves (minced)
4 cups chicken broth
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
1/2 cup unsweetened soy or almond milk
1 (4 oz) package sliced mushrooms
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
2 (3 oz) packets ramen noodles (seasonings discarded)
4 large eggs (soft boiled*)
Spinach
Drizzle of sesame oil
Sesame seeds
Crushed red peppers
Sliced jalapeños
Sliced carrots
sliced green onions
chopped cilantro

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)



Slow Cooker Chicken Thai Ramen Noodles Recipe - (4.6/5) image

Provided by jab120638

Number Of Ingredients 15

3 cups water
1 tablespoon soy sauce
1 (13.5 ounce) can light coconut milk
1 tablespoon Thai garlic chile paste
1/2 cup peanut butter
1 onion, chopped
2 cloves garlic, minced
1 inch piece fresh ginger, grated
2 green bell peppers, diced
2 pounds skinless, boneless chicken thighs, diced
2 (3 ounce) packages ramen noodles
1/2 cup diced cucumber
2 green onions, chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil

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 CHICKEN THAI RAMEN NOODLES



Slow Cooker Chicken Thai Ramen Noodles image

An easy way to fancy up everyday ramen noodles!

Provided by Jacqueline

Categories     Noodle Soup

Time 4h35m

Yield 6

Number Of Ingredients 15

3 cups water
1 tablespoon soy sauce
1 (13.5 ounce) can light coconut milk
1 tablespoon Thai garlic chile paste
½ cup peanut butter
1 onion, chopped
2 cloves garlic, minced
1 inch piece fresh ginger, grated
2 green bell peppers, diced
2 pounds skinless, boneless chicken thighs, diced
2 (3 ounce) packages ramen noodles
½ cup diced cucumber
2 green onions, chopped
½ cup chopped fresh cilantro
½ cup chopped fresh basil

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 THAI RAMEN NOODLES



Slow Cooker Chicken Thai Ramen Noodles image

An easy way to fancy up everyday ramen noodles!

Provided by Jacqueline

Categories     Noodle Soup

Time 4h35m

Yield 6

Number Of Ingredients 15

3 cups water
1 tablespoon soy sauce
1 (13.5 ounce) can light coconut milk
1 tablespoon Thai garlic chile paste
½ cup peanut butter
1 onion, chopped
2 cloves garlic, minced
1 inch piece fresh ginger, grated
2 green bell peppers, diced
2 pounds skinless, boneless chicken thighs, diced
2 (3 ounce) packages ramen noodles
½ cup diced cucumber
2 green onions, chopped
½ cup chopped fresh cilantro
½ cup chopped fresh basil

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



Slow Cooker Chicken Ramen With Bok Choy and Miso image

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

3 to 3 1/2 pounds skin-on whole chicken legs (about 5 legs)
1/2 heaping cup sweet white or yellow miso, plus more to taste
2 scallions, trimmed and halved, plus more for topping
3 garlic cloves, smashed
4 dried shiitake mushrooms (optional)
1 (5-by-3-inch) piece dried kombu (optional)
1 pound baby bok choy, cored and roughly chopped
2 tablespoons tamari, plus more to taste
2 tablespoons mirin, plus more to taste
12 to 16 ounces ramen, cooked and drained
Soft boiled eggs, sesame seeds and toasted nori sheets, for topping

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-COOKED THAI DRUNKEN NOODLES



Slow-Cooked Thai Drunken Noodles image

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

1 pound boneless pork ribeye chops, chopped
1 medium onion, halved and sliced
1 can (8-3/4 ounces) whole baby corn, drained, optional
1 small sweet red pepper, sliced
1 small green pepper, sliced
1-3/4 cups sliced fresh mushrooms
1/2 cup chicken broth
1/2 cup soy sauce
1/4 cup honey
2 garlic cloves, minced
2 teaspoons Sriracha chili sauce
1/4 teaspoon ground ginger
8 ounces thick rice noodles or linguine
1 cup fresh snow peas
Thinly sliced fresh basil

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 THAI PEANUT NOODLES



Slow-Cooker Thai Peanut Noodles image

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

1-1/2 pounds boneless skinless chicken breasts, cut into 3/4 inch cubes
1 medium onion, chopped
3/4 cup salsa
1/4 cup creamy peanut butter
2 tablespoons black bean sauce
1 tablespoon reduced-sodium soy sauce
8 ounces uncooked linguine
1 tablespoon canola oil
1/2 pound sliced baby portobello mushrooms
Thinly sliced green onions, optional

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

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