SLOW COOKER CHICKEN RAMEN RECIPES
SLOW-COOKER CHICKEN AND RAMEN NOODLE SOUP RECIPE ...
Turn ramen noodle soup mix into an easy complete meal with chicken and vegetables, and sliced water chestnuts adding an Asian crunch.
Provided by Betty Crocker Kitchens
Total Time 8 hours 20 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 9
Steps:
- In 3 1/2 or 4-quart slow cooker, layer chicken thighs, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix. Pour broth over top.
- Cover; cook on Low setting for 7 to 8 hours.
- About 10 minutes before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well. Coarsely break noodles from soup mix into soup. Stir in thawed sugar snap peas. Cover; cook an additional 10 minutes or until noodles are tender.
- Just before serving, stir in onions. If desired, add salt and pepper to taste.
Nutrition Facts : Calories 295 , CarbohydrateContent 20 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 27 g, SaturatedFatContent 3 g, ServingSize 1 1/2 Cups, SodiumContent 1000 mg, SugarContent 3 g
SLOW COOKER CHICKEN RAMEN WITH BOK CHOY AND MISO RECIPE ...
The slow cooker puts a weeknight ramen fix within reach; don't skimp on the toppings here, which you can customize to your liking. They make each bowl feel special. Miso soup is traditionally made with dashi, an umami-rich stock made from kombu seaweed and dried bonito, a kind of tuna. But this recipe takes a different path to those deep flavors, substituting chicken broth and optional dried shiitake mushrooms, found in the produce department or international aisle of many grocery stores. Finally, a quick kombu steep adds umami. The ingredient is available at more specialty grocers and online, but feel free to leave it out. The soup will still be delicious.
Provided by Sarah DiGregorio
Total Time 6 hours 20 minutes
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- Put the chicken legs in a 5- to 8-quart slow cooker, and crumble the miso on top. Add the scallions, garlic cloves, shiitake mushrooms (if using) and 6 cups water. Stir well to combine. Cook until the chicken is tender, at least 4 hours and up to 6 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken begins to dry out.
- Switch the heat to high. With a slotted spoon, remove the chicken, scallions, garlic and shiitakes, and place in a bowl. Set aside to cool. Stir in kombu, bok choy, tamari and mirin. Cover and let cook until the bok choy is wilted and tender, 5 to 10 minutes. Remove and discard the kombu. Coarsely shred chicken meat into the soup, discarding the skin, bone, scallions, garlic and shiitakes. Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired.
- Divide the noodles among 4 or 5 bowls, and ladle the soup on top. Top each with sliced scallion, a halved soft boiled egg, sesame seeds and a piece of nori.
Nutrition Facts : @context http//schema.org, Calories 1171, UnsaturatedFatContent 42 grams, CarbohydrateContent 60 grams, FatContent 71 grams, FiberContent 5 grams, ProteinContent 70 grams, SaturatedFatContent 22 grams, SodiumContent 3198 milligrams, SugarContent 5 grams, TransFatContent 0 grams
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SLOW COOKER RAMEN RECIPE - GOOD HOUSEKEEPING
This ramen couldn’t be easier to make and is full of flavour. The miso will cause the ramen to look a little split, but will come together once mixed at the table.
From goodhousekeeping.com
Total Time 6 hours 20 minutes
Category weeknight meals, main dish
Cuisine Japanese
Calories 803 calories per serving
From goodhousekeeping.com
Total Time 6 hours 20 minutes
Category weeknight meals, main dish
Cuisine Japanese
Calories 803 calories per serving
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