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Crockpot Teriyaki Chicken Ramen

Writer: amydarley
amydarley
6 hours ago
2 min read

If you need another easy slow cooker dinner for a busy night, you have to try these Slow Cooker Teriyaki Chicken Noodles!


The chicken cooks right in the slow cooker with teriyaki sauce until it’s tender enough to shred, then you toss it together with ramen noodles and stir-fry vegetables for such an easy dinner.


I love meals like this because the slow cooker does most of the work earlier in the day, and when it’s time to eat, you only have a few quick steps left!



Watch Me Make It

Here’s exactly how I made my Slow Cooker Teriyaki Chicken Noodles!

Crockpot Teriyaki Chicken Ramen


Prep Time: Approximately 10 minutes

Bake Time: 4–6 hours on LOW

Servings: Approximately 4–6


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Ingredients

  • 2–3 boneless, skinless chicken breasts, approximately 1½–2 lbs.

  • 1–1½ cups teriyaki sauce

  • 3 packages ramen noodles, seasoning packets discarded

  • 1 bag (12–16 oz) frozen stir-fry vegetables

  • Sesame seeds, for topping


Stir-Fry Vegetables

I used a frozen stir-fry vegetable blend. Look for a mix with vegetables such as:

  • Broccoli

  • Carrots

  • Snap peas

  • Baby corn

You can use whatever stir-fry vegetable blend your family likes!


Directions

  1. Place the chicken breasts in the slow cooker.

  2. Pour the teriyaki sauce over the chicken, making sure the chicken is well coated.

  3. Cover and cook on LOW for approximately 4–6 hours, or until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.

  4. Remove the cooked chicken from the slow cooker and shred it. Return the shredded chicken to the teriyaki sauce in the slow cooker and stir to coat.

  5. Cook the frozen stir-fry vegetables according to the package directions.

  6. Cook 3 packages of ramen noodles on the stove according to the package directions. Discard the seasoning packets.

  7. Drain the cooked ramen noodles.

  8. Add the cooked noodles and stir-fry vegetables to the shredded teriyaki chicken.

  9. Toss everything together until the chicken, vegetables and noodles are coated in the teriyaki sauce and heated through.

  10. Spoon into bowls and sprinkle with sesame seeds before serving.



A Few Notes

You can use 2 or 3 chicken breasts depending on their size. You’ll want approximately 1½–2 pounds total.


Start with about 1 cup of teriyaki sauce. If you like your noodles extra saucy, you can add more when you toss everything together at the end.


I used frozen stir-fry vegetables to keep this dinner really easy, but fresh vegetables would work too.


Make sure to discard the ramen seasoning packets. The teriyaki sauce provides all the flavor you need!


Slow cookers can vary quite a bit, so start checking the chicken around the 4-hour mark. It is ready when it reaches 165°F and shreds easily.



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