Southwest Slow Cooker Chicken Ramen Soup Recipes

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SLOW-COOKER CHICKEN AND RAMEN NOODLE SOUP

Turn ramen noodle soup mix into an easy complete meal with chicken and vegetables, and sliced water chestnuts adding an Asian crunch.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 6

Number Of Ingredients 9



Slow-Cooker Chicken and Ramen Noodle Soup image

Steps:

  • In 3 1/2 or 4-quart slow cooker, layer chicken thighs, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix. Pour broth over top.
  • Cover; cook on Low setting for 7 to 8 hours.
  • About 10 minutes before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well. Coarsely break noodles from soup mix into soup. Stir in thawed sugar snap peas. Cover; cook an additional 10 minutes or until noodles are tender.
  • Just before serving, stir in onions. If desired, add salt and pepper to taste.

Nutrition Facts : Calories 295, Carbohydrate 20 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1000 mg, Sugar 3 g

1 1/4 lb. (about 6) boneless skinless chicken thighs
1 (16-oz.) pkg. fresh baby carrots, cut in half lengthwise
1 medium stalk celery, chopped (about 1/2 cup)
1 (8-oz.) can sliced bamboo shoots, drained
1 (8-oz.) can sliced water chestnuts, drained
1 (3-oz.) pkg. oriental-flavor ramen noodle soup mix
1 (32-oz.) container chicken broth
1 cup frozen sugar snap peas, thawed
2 green onions, sliced

SLOW COOKER CHICKEN RAMEN WITH BOK CHOY AND MISO

The slow cooker puts a weeknight ramen fix within reach; don't skimp on the toppings here, which you can customize to your liking. They make each bowl feel special. Miso soup is traditionally made with dashi, an umami-rich stock made from kombu seaweed and dried bonito, a kind of tuna. But this recipe takes a different path to those deep flavors, substituting chicken broth and optional dried shiitake mushrooms, found in the produce department or international aisle of many grocery stores. Finally, a quick kombu steep adds umami. The ingredient is available at more specialty grocers and online, but feel free to leave it out. The soup will still be delicious.

Provided by Sarah DiGregorio

Categories     dinner, weekday, noodles, soups and stews, main course

Time 6h20m

Yield 4 to 5 servings

Number Of Ingredients 11



Slow Cooker Chicken Ramen With Bok Choy and Miso image

Steps:

  • Put the chicken legs in a 5- to 8-quart slow cooker, and crumble the miso on top. Add the scallions, garlic cloves, shiitake mushrooms (if using) and 6 cups water. Stir well to combine. Cook until the chicken is tender, at least 4 hours and up to 6 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken begins to dry out.
  • Switch the heat to high. With a slotted spoon, remove the chicken, scallions, garlic and shiitakes, and place in a bowl. Set aside to cool. Stir in kombu, bok choy, tamari and mirin. Cover and let cook until the bok choy is wilted and tender, 5 to 10 minutes. Remove and discard the kombu. Coarsely shred chicken meat into the soup, discarding the skin, bone, scallions, garlic and shiitakes. Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired.
  • Divide the noodles among 4 or 5 bowls, and ladle the soup on top. Top each with sliced scallion, a halved soft boiled egg, sesame seeds and a piece of nori.

Nutrition Facts : @context http, Calories 1171, UnsaturatedFat 42 grams, Carbohydrate 60 grams, Fat 71 grams, Fiber 5 grams, Protein 70 grams, SaturatedFat 22 grams, Sodium 3198 milligrams, Sugar 5 grams, TransFat 0 grams

3 to 3 1/2 pounds skin-on whole chicken legs (about 5 legs)
1/2 heaping cup sweet white or yellow miso, plus more to taste
2 scallions, trimmed and halved, plus more for topping
3 garlic cloves, smashed
4 dried shiitake mushrooms (optional)
1 (5-by-3-inch) piece dried kombu (optional)
1 pound baby bok choy, cored and roughly chopped
2 tablespoons tamari, plus more to taste
2 tablespoons mirin, plus more to taste
12 to 16 ounces ramen, cooked and drained
Soft boiled eggs, sesame seeds and toasted nori sheets, for topping

SOUTHWEST SLOW-COOKER CHICKEN RAMEN SOUP

Fuse two cuisines in our take on slow-cooker chicken ramen soup. Southwest Slow-Cooker Chicken Ramen Soup features salsa, cilantro and more.

Provided by My Food and Family

Categories     Chicken

Time 6h20m

Yield 10 servings, 1 cup each

Number Of Ingredients 9



Southwest Slow-Cooker Chicken Ramen Soup image

Steps:

  • Sprinkle taco seasoning evenly onto both sides of chicken breasts; place in slow cooker sprayed with cooking spray. Top with salsa, beans, carrots and peppers. Pour chicken broth over ingredients in slow cooker; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours).
  • Remove chicken from slow cooker; set aside. Discard Seasoning Packet from soup mix. Break apart Ramen Noodles; stir into remaining ingredients in slow cooker. Cook, covered, 10 min. or until noodles are tender. Meanwhile, shred chicken.
  • Return chicken to soup. Add cilantro and 1 cup cheese; stir. Ladle soup into serving bowls; top with remaining cheese.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 960 mg, Carbohydrate 14 g, Fiber 4 g, Sugar 4 g, Protein 13 g

1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 lb. boneless skinless chicken breasts
1-1/2 cups TACO BELL® Thick & Chunky Medium Salsa
1 can (15.5 oz.) black beans, rinsed
1 cup each chopped carrots and red peppers
5 cups fat-free reduced-sodium chicken broth
1 pkg. (3.4 oz.) chicken-flavored ramen noodle soup mix
1/2 cup chopped fresh cilantro
1-1/2 cups (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

SLOW-COOKED SOUTHWEST CHICKEN

This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. -Brandi Castillo, Santa Maria, California

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11



Slow-Cooked Southwest Chicken image

Steps:

  • In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 320 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 873mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 8g fiber), Protein 19g protein.

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups hot cooked rice
Optional: Lime wedges and fresh cilantro leaves

SLOW COOKER SOUTHWESTERN CHICKEN SOUP

Here's the perfect recipe for a busy week, because the slow cooker does most of the work for you! -Harold Tartar, West Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 7h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12



Slow Cooker Southwestern Chicken Soup image

Steps:

  • In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.

Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 364mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon canola oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder

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