Hey there!
You’re gonna love this one. This Slow Cooker Chicken Adobo Ramen is everything you want in a comfort meal – tender chicken that falls apart, rich and savory broth, and slurpy noodles that even picky eaters can’t resist.
I grew up on adobo (hello, Filipino roots!), and mixing it with ramen just works. It’s cozy like a hug in a bowl, and the slow cooker does most of the work. You just toss everything in and go live your life.
Great for a chill weekend dinner or meal prep for the week. My kids ask for seconds every single time.
🍗 Why I Love This Recipe
There’s a reason this meal is on repeat in our house!
- The slow cooker does all the heavy lifting
- Full of bold flavor but still kid-friendly
- Ramen noodles make it fun and slurpable
- Super budget-friendly and makes great leftovers
- It’s like Filipino comfort food meets Japanese ramen
🍜 Servings + Time
- Servings: 4-6
- Cook Time: 6-7 hours in the slow cooker, 15 minutes prep
🛒 What You’ll Need
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/3 cup white vinegar
- 4 garlic cloves, minced
- 1 small onion, sliced
- 2 bay leaves
- 1 tbsp brown sugar
- 1 tsp whole peppercorns (or 1/2 tsp ground black pepper)
- 4 cups chicken broth
- 3 packs ramen noodles (just the noodles, not the seasoning)
- 2 soft-boiled eggs (optional for topping)
- 2 green onions, sliced thin (for garnish)
👩🍳 Pro Tips
- Use chicken thighs – they stay juicy and shred easily after slow cooking.
- Don’t skip the bay leaves – they add that signature adobo flavor.
- Add the ramen noodles right before serving so they don’t get soggy.
- Soft-boiled eggs are optional, but they take it up a notch.
- Let kids help with garnishing – they love adding green onions and eggs.
🔧 Tools You’ll Need
- Slow cooker (5–6 quart)
- Cutting board & knife
- Measuring cups & spoons
- Ladle
- Tongs or forks (for shredding chicken)
- Pot (for boiling ramen)
- Serving bowls
🔁 Substitutions and Variations
- Use bone-in chicken for even more flavor – just remove bones before serving.
- Swap ramen for rice noodles or udon.
- Make it spicy with a dash of chili oil or sriracha.
- No soy sauce? Use tamari for a gluten-free version.
🧊 Make Ahead Tips
- You can cook the chicken a day ahead, shred it, and store in the broth in the fridge. Just reheat and add ramen when ready.
👨🍳 How to Make It
Step 1: Add Everything to the Slow Cooker
Put chicken thighs, soy sauce, vinegar, garlic, onion, bay leaves, brown sugar, peppercorns, and chicken broth into your slow cooker.
Step 2: Slow Cook
Cover and cook on low for 6-7 hours, or high for 4 hours, until chicken is tender and pulls apart easily.
Step 3: Shred the Chicken
Use tongs or two forks to shred the chicken right in the slow cooker.
Step 4: Cook the Ramen
Boil a pot of water and cook ramen noodles according to package directions (usually 3–4 minutes). Drain.
Step 5: Assemble the Bowl
Add cooked ramen to bowls. Ladle the chicken and broth over the noodles. Top with green onions and soft-boiled egg halves if using.
🥡 Leftovers & Storage
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Keep noodles and broth separate if possible, so noodles don’t soak up all the liquid.
- Reheat on the stove or microwave until hot.
🍴 What to Serve With
- Steamed or stir-fried veggies like bok choy or snap peas
- A simple cucumber salad
- Garlic toast or bao buns for soaking up the broth
❓FAQ
Can I make this without a slow cooker?
Yep! Just simmer everything in a big pot on the stove for 45–60 minutes until the chicken is tender.
Is this spicy?
Not by default. But you can add chili flakes or hot sauce if you like heat.
Can I freeze it?
Yes – freeze the shredded chicken and broth (no noodles) for up to 3 months.
💬 Let’s Wrap It Up
This Slow Cooker Chicken Adobo Ramen is the kind of meal that brings everyone to the table – even on the busiest days. It’s easy, flavorful, and super comforting. Try it out, and let me know how it went! Leave a comment with your thoughts or any questions – I’m here to help. Happy cooking! 🍜❤️