Slow Cooker Ramen with Angry Ginger

Click here for a printable recipe.

Ingredients:

1 Tbl. – ¼ cup of SH’ That’s Hot Angry Ginger (based on desired heat level)

1.5lbs – 2lbs boneless, skinless chicken breasts

½ yellow onion, diced

2 garlic cloves, minced

4 cups of chicken broth

1 package of baby bella or other mushrooms

½ cup of soy sauce

½ cup of seasoned rice vinegar

2 packets of ramen or other rice noodles

 

Toppings (optional):

Eggs (1 per serving), soft boiled

Fresh spinach, chiffonade

Sesame oil

Fresh jalapeno, sliced

Carrots, julienne cut (like little matchsticks)

Green onion, sliced thin

Fresh cilantro, chopped

 

Directions:

Place chicken, Angry Ginger hot sauce, onion, garlic, broth, soy sauce, vinegar, mushrooms, and pepper in a large crockpot. Cover and cook on low for 3 hours. After about 2.5 hours, prepare desired toppings (for the perfectly cooked soft boiled egg, put ½-1in of water in the bottom of a pan with 2 3ggs and turn on medium-high for 6-6.min then take out, put in cold water, peel and cut in ½ just before serving). After the chicken has cooked in the crockpot for 3 hours, remove chicken and let rest on the cutting board. Increase the heat on the crockpot to high and stir in noodles. Cover and cook for 4-5 minutes or until done. Slice the chicken in very thin slices. Scoop broth, vegetables and noodles in a bowl and top with chicken and desired toppings.


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