Slow-Cooker Umami Chicken & Vegetable Ramen Bowl

Slow-Cooker Umami Chicken & Vegetable Ramen Bowl

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From: Everyday Slow Cooker

Not only is this show-stopping dish beautiful, it also contains all the protein, carbs and vegetables needed for a complete meal. And the fact that it only requires 20 minutes of hands-on time means that you can make this slow-cooker ramen anytime.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon canola oil
  • 2 pounds skinless, bone-in chicken breasts
  • 6 cups unsalted chicken stock
  • 3 tablespoons white miso
  • 2 cups packed finely shredded cabbage (from 1 cabbage head)
  • 1½ cups matchstick carrots
  • 1 (8 ounce) package presliced fresh shiitake mushrooms
  • 1 (8 ounce) package vermicelli rice noodles
  • ½ teaspoon kosher salt
  • ¼ cup thinly sliced scallions (green parts only)
  • ½ cup chopped fresh mint
  • ½ cup chopped fresh cilantro
  • 1 red Fresno chile, thinly sliced
  • 2 teaspoons toasted sesame oil

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. While the chicken cools, cook the noodles according to the package directions; set aside, and cover to keep warm.
  4. 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.
  5. 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.
  • Multicooker Directions: In Step 1, transfer the browned chicken to the inner pot of a 6-quart multicooker. In Step 2, stir the stock and miso into the pot. Stir in the cabbage, carrots, and mushrooms. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the chicken is done and vegetables are tender, about 3 hours. Remove the chicken from the pot, and let cool. Complete Step 3. In Step 4, stir the shredded chicken and salt into the broth mixture in the pot. Complete Step 5.

Nutrition information

  • Serving size: 1 cup noodles, 1½ cups soup
  • Per serving: 391 calories; 8 g fat(1 g sat); 5 g fiber; 41 g carbohydrates; 40 g protein; 8 g sugars; 0 g added sugars; 649 mg sodium;
  • Carbohydrate Servings:

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