Name: Crock Pot Chicken Ramen
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 servings
Ingredients: 2 lb boneless skinless chicken thighs; 4 cups really good quality chicken stock; 1/2 oz dried shitake mushrooms; 2 tsp sesame oil; 2 tsp grated fresh ginger; 2 garlic cloves (minced); 2 TBSP soy sauce; 1 tsp fish sauce; 2 TBSP rice vinegar; 4 packages of instant Ramen Noodles (throw those seasoning packages away); Sweet Peppers; Green Onions; Shredded Carrots; Shredded Purple Cabbage; Hard Boiled Eggs; Sesame Seeds; Chopped Cilantro; Lime Wedges

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Place the chicken thighs into the slow cooker.

Add in the chicken stock, shiitake mushrooms, sesame oil, ginger, garlic, soy sauce, fish sauce and the rice vinegar.

Stir the sauce, place on the lid and cook on low heat for 8 hours.

Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.

In a separate pot, cook the ramen noodles according to package directions.

Spoon the broth, noodles, and chicken into bowls.

4 packages of instant Ramen Noodles (throw those seasoning packages away)

Crock Pot Chicken Ramen

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