Slow-Cooker Umami Chicken & Vegetable Ramen Bowl

Heat the canola oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook until lightly browned, 2 to 3 minutes per side. Transfer the chicken to a 5- to 6-quart slow cooker.

Stir the stock and miso into the slow cooker. Stir in the cabbage, carrots, and mushrooms. Cover and cook on LOW until the chicken is done, about 3 hours. Remove the chicken from the slow cooker, and let cool.

While the chicken cools, cook the noodles according to the package directions; set aside, and cover to keep warm.

When the chicken is cool enough to handle, remove and discard the bones. Shred the chicken into bite-sized pieces; stir the chicken and salt into the broth mixture in the slow cooker.

Divide the noodles among 6 bowls. Spoon the chicken and broth mixture over the noodles. Top evenly with the scallions, mint, cilantro, and chile slices. Drizzle each serving evenly with the sesame oil.