Slow Cooker Ramen with Angry Ginger

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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



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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