Comforting, savory and slurpable, this recipe for slow cooker ramen noodles combines lean ground beef, vibrant vegetables, and a super simple sauce in the crockpot for a delicious and nearly effortless meal. Plus, with no chopping, minimal ingredients, and minimal prep, it’s a quick and easy meal you can throw together without sacrificing on flavor.

Overhead shot of ramen noodles in a slow cooker topped with sliced green onions and sesame seeds. A serving fork is sticking out of the noodles.

5 star review

“My family of four (sons 8.5 and 5.5) ate the entire pot. It was absolutely delicious. My grocery store didn’t have shredded carrots so I used a whole bag of slaw mix. It worked great!!”

– Laura

Visual Guide: How to Make Slow Cooker Ramen Noodles

Jump to Recipe Instructions

Testing Notes from Robyn

As a time-saving habits expert, I love how many dinner possibilities you have with just a pound of ground beef. Yes, tacos, hamburgers, and pasta (like these stuffed shells with ground beef) are all great, but I love branching out with this amazing Asian-inspired noodle recipe!

Now, to be clear, this is not your college-level dried ramen with hot water and a seasoning packet. Rather, this is a hearty and beefed up version of ramen noodles that will keep you satisfied, and feeling great.

In this recipe, simple packaged ramen noodles are bulked up with pre-cut veggies like carrots and cabbage, and combined with lean ground beef to boost the protein, along with a super simple sauce that’s salty, savory and a tad sweet.

And the best part is that everything (including the noodles) cook in the crockpot! Just don’t forget the toppings! Top with green onions, sesame seeds, and hot sauce (if you want a spice kick), and voila – you have a weeknight family favorite that hardly requires any work.

If you’re looking for more slow cooker ground beef recipes, make sure to try out slow cooker taco soup, slow cooker hamburger soup, and crock pot taco casserole.

Overhead shot of a white oval plate with beef ramen noodles.

Tips from the Recipe Tester

Making it Ahead

You absolutely can make this one ahead! To save time, brown the ground beef ahead of time and store in the sealed container in the refrigerator until ready to use. Then you just have to add it to the crockpot with the veggies and sauce for a dump and go slow cooker meal.

Swapping Vegetables

To keep this recipe super simple, I used packaged slaw mix and grated carrots. You can also consider adding sliced bell peppers or replace the slaw mix with sliced bell peppers. However, since the dish cooks for a couple of hours, I wouldn’t add a quick-cooking vegetable like broccoli at the beginning. If you want to add quick-cooking vegetables, add them towards the end of the cooking time.

Skipping the Sugar

The brown sugar adds a negligible amount of sweetness to the dish. Instead, it helps balance out the savoriness of the dish, so I wouldn’t recommend leaving it out.

Storing Tips

These easy ramen noodles keep well in the fridge for up to 3-4 days, in a sealed container. The best way to reheat is in the microwave, and if it’s a bit dry, add some water or additional tamari.

Make it Gluten Free

To make this gluten free, you just need to switch out the noodles. I tried the recipe with brown rice and millet ramen noodles, and they turned out great! Just keep your eye on the noodles as cooking time may vary.

Closeup shot of ramen noodles in a slow cooker. There are chunks of ground beef and slices of green onion in the noodles.

This Recipe Is…

Overhead shot of a white oval plate with beef ramen noodles.
Overhead shot of ramen noodles in a slow cooker topped with sliced green onions and sesame seeds. A serving fork is sticking out of the noodles.
5 stars (16 ratings)

Easiest Slow Cooker Ramen Noodles (with Beef!)

Comforting, savory and slurpable, this recipe for slow cooker ramen noodles combines lean ground beef, vibrant vegetables, and a super simple sauce in the crockpot for a delicious and nearly effortless meal.

Ingredients

  • 1 pound lean ground beef
  • 9 ounces slaw mix, about 4 cups
  • 2 cups shredded carrots
  • 3 garlic cloves, minced
  • cup low sodium tamari, or soy sauce
  • 2 cups chicken stock
  • 1 teaspoon brown sugar

To Add at the End

  • 2 (3-ounces) packages ramen noodles, flavoring packets discarded or saved for another use

Optional Serving Suggestions

  • Sliced green onions, sesame seeds, sriracha hot sauce

Equipment

Instructions 

  • Heat a large skillet over medium high heat. Add the ground beef, break apart into small chunks, and cook until browned and no longer pink, about 5 minutes.
  • Carefully transfer the ground beef to a 6-quart slow cooker. Add the slaw mix, carrots, garlic, tamari, stock, and brown sugar, stirring to combine.
  • Cover and cook on high for 2-3 hours, or low for 4-6 hours, or until the vegetables are tender and the sauce is bubbling. Do not uncover during this time.
  • Turn to high (if not already) and add the noodles, stirring to submerge in the sauce. Cook on high for 5-15 minutes, or until the noodles are just tender. Serve immediately with toppings, if desired.

Notes

For modifications, tips, gluten-free adaptations and more see the full blog post above.

Nutrition Information:

Serving: 1 (of 6), Calories: 159kcal, Carbohydrates: 10g, Protein: 20g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 47mg, Sodium: 628mg, Potassium: 595mg, Fiber: 2g, Sugar: 4g, Vitamin A: 7170IU, Vitamin C: 19mg, Calcium: 49mg, Iron: 3mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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