Slow Cooker Pork Ramen Bowls

5 servings


8 hours

total time


1 (2 to 3-lb.) boneless pork butt (or 1.5 to 2 lbs. boneless, skinless chicken thighs)

1 yellow onion, thinly sliced

8 oz. sliced cremini mushrooms

6 to 8 cups lower-sodium chicken or beef broth

3 Tbsp. soy sauce or tamari

2 Tbsp. white miso paste

2 Tbsp. minced fresh ginger

3 to 4 garlic cloves, minced

6 oz. dry ramen noodles

2 tsp. toasted sesame oil

1 to 2 Tbsp. chili oil, chili crunch, or chili paste (such as gochujang)

1/2 bunch thinly sliced green onion

Additional optional garnishes: soft-boiled egg, toasted sesame seeds, cilantro or microgreens


Trim excess fat from pork butt and season all over with kosher salt. Set aside.

Arrange onion and mushrooms in the bottom of a greased 8-quart slow cooker. Lay pork (or chicken) overtop, and add chicken broth (all 8 cups if your slow cooker is large enough; otherwise, 6 cups works fine), soy sauce, white miso paste, ginger, and garlic. Cover and cook on LOW for 7 to 8 hours. (Note: you can also do 4 hours on HIGH, however the meat turns out much more tender from the extended cook time on low heat.)

Preheat broiler to HIGH. Remove the pork from the slow cooker and place on a rimmed baking sheet. Break into large chunks, and place under the broiler for 5 to 6 minutes, until parts of the meat start to crisp and caramelize. (Watch closely, as broiler times may vary.)Remove from oven and break the chunks into smaller pieces.

Meanwhile, turn slow cooker to HIGH and add ramen noodles. Cover and cook for 5 to 7 minutes, until the noodles are tender. Stir in toasted sesame oil.

Ladle ramen into bowls and arrange pieces of crispy pork overtop. Drizzle each bowl with chili oil (or chili crisp) and garnish with sliced green onion. Add additional garnishes of choice, and serve.


Serving Size

2.5 cups


480 kcal

Total Fat

28 g

Saturated Fat

9 g

Unsaturated Fat


Trans Fat





1205 mg

Total Carbohydrate

27 g

Dietary Fiber

2 g

Total Sugars

4 g


30 g

5 servings


8 hours

total time
Start Cooking