Slow Cooker Chicken Ramen
Slow Cooker Chicken Ramen

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, slow cooker chicken ramen. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Slow Cooker Chicken Ramen is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Slow Cooker Chicken Ramen is something that I have loved my entire life. They’re fine and they look wonderful.

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! Easy and delicious Slow Cooker Chicken Ramen Noodles Soup with chicken and veggies!

To get started with this particular recipe, we have to first prepare a few components. You can have slow cooker chicken ramen using 20 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker Chicken Ramen:
  1. Make ready Chicken Carcass' or 1 kg Chicken Bones
  2. Get Chicken Thighs (1 per portion)
  3. Get Garlic cloves
  4. Prepare thumbs of ginger
  5. Make ready Mirin
  6. Prepare Soy
  7. Get 5 spice
  8. Prepare Chicken stock cubes
  9. Get Chilli powder
  10. Get Garlic powder
  11. Prepare Paprika
  12. Make ready Salt and pepper for seasoning
  13. Make ready Oil for baking chicken (eg sunflower)
  14. Prepare Carrots
  15. Prepare Spring onions (Separate the leaves to use for stock, finely chop the remaining)
  16. Make ready Bean sprouts
  17. Get Spinach
  18. Make ready Eggs
  19. Get Medium Ramen Noodles
  20. Make ready Bok choy

Turn ramen noodle soup mix into an easy complete meal with chicken and vegetables, and sliced water chestnuts adding an Asian crunch. Coarsely break noodles from soup mix into soup. Stir in thawed sugar snap peas. I prefer to make chicken stock in the slow cooker on weeknights when we've eaten roasted chicken for dinner.

Instructions to make Slow Cooker Chicken Ramen:
  1. Cut the green leaves from the spring onions to use to flavour the broth. Finely chop and bag the remaining for later.
  2. Cut up the spring onion leaves, carrots, ginger and garlic and place them in the slow cooker.
  3. Add 5 chicken carcass', mirin, soy sauce, 5 spice and stock cubes.
  4. Cover with boiling water. Add just enough water to cover the bones. On my cooker this is approx the max line (5L)
  5. Set the slow cooker for 12 hours (or anytime up to 24hrs) and leave to do it's thang.
  6. Once cooked, set aside until cooled enough to pick up the bowl without burning yourself.
  7. Strain the soup to remove the bones and vegetables so you are just left with the broth, skim off the top layer of fat if you prefer less fat.
  8. Taste the broth, it may need to be watered down if it is too strong.
  9. You can separate the soup out in containers for later, approx 250-300ml broth per portion depending on your bowl sizes.
  10. Place chicken thighs (1 per portion) onto a baking tray lined with enough foil to wrap the chicken. Add a splash of oil, and season with garlic powder, chilli powder, paprika, salt, pepper, and anything else you like to season chicken with. Use your hands to rub the oil and seasoning into the chicken all over.
  11. Wrap the chicken and bake in a preheated oven at 170C (fan oven) and check after 20 minutes to see if the juices run clear. While the chicken is baking move on to the next steps.
  12. Boil 2 saucepans of water. Use one to hard boil eggs for 8 minutes so the yolk is tacky. At the same time use the other to cook the noodles.
  13. For noodles, add a splash of soy sauce and salt to the boiling water to taste. Add the noodles (125g~ per person) to boiling water. Cook as per noodle instructions, until they are al dente, be careful not overcook the noodles.
  14. Once cooked, strain the noodles with a pasta strainer and run cold water through the noodles to stop them from cooking. Once strained, and while still in the strainer, add a splash of soy sauce and use your hands to mix it in. Divide into ramen bowls, and leave the noodles to soak the soy sauce while you finish cooking the rest.
  15. Run the boiled eggs under cold water so they aren't too hot to touch, and peel the egg shell away. Slice in half.
  16. Once chicken is cooked, slice the cooked chicken.
  17. Reheat the broth until it is boiling. Once boiling, add the Bok choy and bean sprouts for 1 minute (up to 3 minutes if prefered) and then remove them.
  18. Cover the bowls of noodles with broth. If the broth needs diluting (too strong or not enough) top it up with boiling water. Add enough broth to cover the noodles.
  19. Add the toppings: chicken slices, boiled eggs, bok choy, bean sprouts, spinach, spring onions and serve immediately while hot! Serve with optional fresh garlic and soy sauce.

The greatest benefits to slow cooker stock are flexibility and temperature control. Broths and stocks shouldn't boil because the high temperatures can release flavor profiles that can impart a. This Slow Cooker Roast Chicken is the juiciest, most forgiving and easiest whole chicken recipe I know. It's such a great way to cook a whole chicken in the slow cooker that's incredibly quick to prepare with beautiful flavours reminiscent of Greek food! This roast chicken recipe can be slow.

So that is going to wrap it up with this special food slow cooker chicken ramen recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!