Slow Cooker Chicken Ramen Style Broth Soup

Name: Slow Cooker Chicken Ramen Style Broth Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 lb (900 g) bone-in, skin-on chicken thighs, patted dry; ½ cup (120 ml) soy sauce; 8 cups (1920 ml) low-sodium chicken broth; 2 cups (480 ml) water; 3 inch piece (45 g) fresh ginger, peeled, sliced into ¼-inch coins; 6 cloves (30 g) garlic cloves, smashed; 1 oz (30 g) bonito flakes (katsuobushi); 1 piece (3×2 inch) (10 g) kombu (dried kelp), wiped with a damp cloth, not rinsed (optional); 8 oz (225 g) fresh or dried ramen noodles; 3 stalks (30 g) scallions (green onions), thinly sliced, white and light green parts separated from dark green; 1 tablespoon (15 ml) dark sesame oil; 2 tablespoons (30 ml) dry sake or mirin (optional); to taste kosher salt; to taste white pepper (optional)

From the MyKitchenBank Kitchen

A deeply flavored Japanese-inspired broth made in the slow cooker with tender chicken thighs, aromatic ginger, garlic, and bonito flakes. Finished with fresh ramen noodles, this comforting soup is rich enough for a full meal yet simple enough for a weeknight dinner. The long, gentle cooking extracts maximum flavor from the ingredients, creating a savory broth that tastes like it simmered for hours.

Prep: 20 min
Cook: 8 hr
Wait: 30 min
Total: 8 hr 50 min
Makes: 4 servings (about 10 cups total)

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Ingredients

4 servings

2 lb (900 g) bone-in, skin-on chicken thighs, patted dry
½ cup (120 ml) soy sauce
8 cups (1920 ml) low-sodium chicken broth
2 cups (480 ml) water
3 inch piece (45 g) fresh ginger, peeled, sliced into ¼-inch coins
6 cloves (30 g) garlic cloves, smashed
1 oz (30 g) bonito flakes (katsuobushi)
1 piece (3×2 inch) (10 g) kombu (dried kelp), wiped with a damp cloth, not rinsed (optional)
8 oz (225 g) fresh or dried ramen noodles
3 stalks (30 g) scallions (green onions), thinly sliced, white and light green parts separated from dark green
1 tablespoon (15 ml) dark sesame oil
2 tablespoons (30 ml) dry sake or mirin (optional)
to taste kosher salt
to taste white pepper (optional)

Equipment (6)

6-quart slow cooker
Large skillet (12-inch)
Wooden spoon or tongs
Fine-mesh strainer
Knife and cutting board
Large bowl for straining broth

Steps

Before you start

Pat chicken thighs dry so they brown better
Measure out all ingredients before starting—the long cook time means you won't be adding things later
Have fresh ramen noodles or dried ones ready near the stove for the final step

1
Brown the chicken
- Heat a large skillet over medium-high heat.
- Working in batches if needed, add the patted-dry chicken thighs skin-side down and sear for 4–5 minutes until the skin is golden brown.
- Flip and sear the other side for 2–3 minutes.
- Don't worry about cooking them through—you're just building flavor.
- Transfer the browned chicken to your slow cooker.
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Ready when: Skin is golden and crispy
Tip: Dry chicken browns much better than wet chicken. Don't skip patting them dry.
2
Build the broth base
- Pour the chicken broth and water into the slow cooker with the browned chicken.
- Add the sliced ginger, smashed garlic cloves, bonito flakes, and kombu if using.
- Stir in the soy sauce and sake or mirin if using.
- The liquid should cover the chicken; if it doesn't, add a splash more water.
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Tip: Don't skip the bonito flakes—they add deep umami that makes the broth taste like it cooked for days.
3
Cook on low
- Cover the slow cooker and cook on LOW for 8 hours.
- The broth will become deeply flavored, and the chicken will be so tender it falls off the bone.
- Resist the urge to open the lid; each time you do, you lose heat and steam.
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Ready when: Chicken is falling-off-the-bone tender and broth is golden and aromatic
Tip: Plan ahead: this cooks overnight or during a work day. You can't rush this step.
4
Strain and shred
- Carefully ladle the broth through a fine-mesh strainer into a large bowl, discarding the solids (ginger, garlic, bonito flakes, kombu, and bones).
- Return the strained broth to the slow cooker.
- Remove the chicken thighs and let them cool slightly.
- Shred the meat with two forks or your fingers, discarding skin and bones.
- Set the shredded chicken aside.
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Ready when: Chicken shreds easily and bones pull away cleanly
Tip: The broth will be clear and glossy if you strained it well. Discard any cloudy bits at the bottom of the bowl.
5
Season the broth
- Taste the strained broth in the slow cooker.
- Stir in the sesame oil and taste again.
- Add salt and white pepper gradually to taste.
- The broth should taste savory and well-rounded, not too salty.
- Keep the slow cooker on WARM.
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Ready when: Broth tastes savory and balanced
Tip: Taste as you go—you can always add more salt, but you can't take it out.
6
Cook the noodles
- Bring a large pot of water to a boil.
- Add the ramen noodles and cook according to package directions (usually 3–4 minutes for fresh, 4–5 for dried).
- Fresh noodles cook faster and have a better texture.
- Drain the noodles and divide among four bowls.
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Ready when: Noodles are tender but still have a slight chew
Tip: Don't overcook the noodles or they'll turn mushy in the hot broth. Err on the side of slightly under-cooked.
7
Assemble the bowls
- Ladle the hot broth over the noodles in each bowl, dividing it evenly (about 2 cups broth per bowl).
- Top each with shredded chicken, distributing it evenly.
- Garnish with the white and light green parts of the scallions (they'll soften slightly in the hot broth), then drizzle with a tiny bit more sesame oil if desired.
- Serve immediately, and scatter the dark green scallion tops over each bowl just before eating.
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Ready when: Bowls are steaming hot and noodles are fully submerged in broth
Tip: Add the dark green scallion tops right before eating so they stay bright and crisp rather than turning limp.

Good to know

Tips

Pat the chicken completely dry before browning—moisture prevents the skin from crisping and locks in steam, which prevents browning and flavor development.
The bonito flakes are essential; they're what give this broth its authentic depth without fish overwhelming the dish. Don't skip them.
Resist opening the slow cooker during cooking. Each time you lift the lid, the temperature drops and you lose 15–20 minutes of cooking time.
For a richer, deeper broth, add the kombu (seaweed). It's optional but highly recommended if you can find it.

Make ahead

The broth can be made up to 3 days ahead. After straining and shredding (step 4), cool the broth completely, then refrigerate in an airtight container. Shredded chicken can be stored separately. Reheat the broth in the slow cooker on LOW for 1–2 hours, or in a pot over medium heat, stirring occasionally. Cook the noodles fresh just before serving.

Storage & reheating

Broth (without noodles): refrigerate up to 3 days, or freeze up to 3 months. Shredded chicken: refrigerate up to 3 days, or freeze up to 2 months. Assembled soup does not store well—noodles will absorb the broth and become mushy. Always cook noodles fresh and assemble just before serving. To reheat, gently warm the broth in a pot over medium heat until steaming.

Substitutions

bonito flakes (katsuobushi) → ½ oz dried shiitake mushrooms, sliced, or ½ oz dried anchovies. Both add umami depth. Shiitake gives an earthier flavor; anchovies add more fishiness. Strain and discard solids as you would the bonito flakes.
fresh or dried ramen noodles → udon noodles or soba noodles. Udon is thicker and heartier; soba is lighter and nuttier. Both work well with this broth. Cook according to package directions.
dry sake or mirin → 1 tablespoon mirin, or omit entirely. Mirin adds sweetness and smoothness. Omitting it gives a more straightforward, savory broth.
bone-in, skin-on chicken thighs → 2 lb bone-in, skin-on chicken legs or a 3–4 lb whole chicken, cut into pieces. Darker meat makes a richer broth. A whole chicken will yield more meat but may take slightly longer to become fully tender.