This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Slow cooker ramen gives you all the slurpy, saucy noodle bowl flavor with almost no effort. The veggies and beef slow cook in just an hour, then the ramen noodles go in for a quick 10 minutes. No hot oven, no boiling pots!
- Rich, Cozy Flavor: Tender beef, garlic, ginger, soy sauce, and ramen noodles come together in a savory broth that tastes way better than instant ramen.
- Easy Slow Cooker Dinner: The crockpot does the work, making this perfect for busy nights when you want something warm and filling.
- Fun to Customize: Add veggies, soft-boiled eggs, green onions, sesame seeds, or chili crisp to make each bowl your own.
Ingredients for Slow Cooker Ramen
- Ramen Noodles: Use 2 packages of ramen noodles, but only 1 seasoning packet. I used chicken-flavored ramen, but any flavor works.
- Favorite Veggies: Bell peppers and carrots add color and crunch, but bok choy, mushrooms, broccoli, snap peas, baby corn, or soft-boiled eggs are great too.
- Broth: Low-sodium beef broth adds rich flavor, but chicken or vegetable broth also work.
- Make It Creamy: Swap 1 to 1½ cups broth for coconut milk, then stir in 2 to 3 tablespoons peanut butter and top with peanuts.
- Switch the Protein: Use ground beef, chicken, turkey, or leave out the meat for a vegetarian version.
- Adjust the Heat: Use more or less sriracha, skip it for mild ramen, or add chili crisp for extra heat.
How to Make Slow Cooker Ramen
If you love ramen as much as my family does, be sure to try my creamy marry me ramen and one pan baked ramen noodles. They’re both easy to make and always a hit!
- Brown the Beef: Heat a large skillet over medium-high heat and add the ground beef. Cook and crumble until no pink remains.
- Add to Crock Pot: Remove the skillet from the heat, drain off the grease, and add the cooked beef to the insert of a 4-6 quart crockpot. Add the bell peppers and carrots.
- Make the Sauce: Combine the beef broth, hoisin sauce, soy sauce, brown sugar, rice vinegar, garlic, ginger, ramen seasoning packet, sriracha, and cornstarch in a medium bowl, then pour it over the vegetables and beef. Cover and cook on HIGH for 1-2 hours, or on LOW for 3-4 hours.
- Finish With the Noodles: Add the noodles to the slow cooker about 10-15 minutes before serving. Cover and cook for 5-10 minutes, until the noodles are cooked to your preference. They cook quickly, so be sure to check them after 5 minutes. Garnish slow cooker ramen with sesame seeds and green onions.
Alyssa’s Pro Tip
For the Thickest Sauce. Cook the broth on HIGH for at least 1 hour before adding the vegetables.
Need it faster? After the noodles are cooked, ladle the sauce into a saucepan and simmer over high heat for 1 to 2 minutes. It thickens quickly and works every time.
Must Have Tool For This Recipe
- Slow Cooker: Gives the ingredients enough room to cook evenly without overflowing.
Pin this now to find it later
Prevent your screen from going dark
-
Heat a large skillet over medium-high heat and add 1 pound lean ground beef. Cook and crumble until no pink remains.
-
Remove the skillet from the heat, drain off the grease, and add the cooked beef to the insert of a 4-6 quart crockpot. Add 1 ½ cups sliced bell peppers and 1 ½ cups matchstick carrots.
-
Combine 3 cups low-sodium beef broth, ½ cup hoisin sauce, ¼ cup low-sodium soy sauce, ⅓ cup brown sugar, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, 1 teaspoon ground ginger, one ramen seasoning packet, 1-2 teaspoons sriracha, and 3 tablespoons cornstarch in a medium bowl, then pour over the top of the vegetables and beef.
-
Cover and cook on HIGH for 1-2 hours, or on LOW for 3-4 hours.
-
Add 2 packages ramen noodles to the slow cooker about 10-15 minutes before serving. Cover and cook for 5-10 minutes, until the noodles are cooked to your preference. Garnish with sesame seeds and sliced green onions.
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer Meal: Add the veggies, sauce, and browned ground beef to a large freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then add to the slow cooker. Cover and cook on HIGH for about 1 hour, until heated through and bubbling. Nestle the ramen noodles into the slow cooker and cook as directed in step 5.
Calories: 379kcalCarbohydrates: 50gProtein: 24gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 48mgSodium: 1646mgPotassium: 825mgFiber: 3gSugar: 22gVitamin A: 6518IUVitamin C: 51mgCalcium: 52mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
