Slow Cooker Ramen Noodles (Ground Beef)
Developed and tested by Robyn Conley Downs
on Jan 15, 2024 (last updated May 6, 2026) 
Comforting, savory, and slurpable, my slow cooker ramen noodles are viral for a reason! Made with lean ground beef, vibrant vegetables, and a savory sauce all cooked in the crockpot, it’s a quick and easy weeknight dinner with no chopping and easy prep.
5 star review
“My 3 y/o is obsessed with ramen, so I knew I had to try this recipe and it sure didn’t disappoint. So flavorful and SO easy. It was even better the next day. Thank you for making this and sharing with us. Definitely will become a regular in our house. ”
– Lyssette
My Favorite Way to Make Slow Cooker Beef Ramen at Home
As a dinner habits expert, I love how many dinner possibilities you have with just a pound of ground beef. Yes, tacos, hamburgers, and spaghetti sauce are all great, buuuut I love branching out with this amazing Asian-inspired noodle recipe!
Now, to be clear, this isn’t your college-level dried ramen with hot water and a seasoning packet. Rather, I created my hearty and beefed up version of ramen noodles that will keep you satisfied, and feeling great. For my take, I use simple packaged ramen noodles that 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!! Which means, no need to cook the noodles separately. 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. And for another Asian-inspired ground beef dinner, try my reader favorite ground beef and broccoli. Or for a 15-minute stovetop version of this recipe, and check out my 15-minute beef and ramen noodles, which is also viral for a reason!
Welcome to My Kitchen! Let’s Make Slow Cooker Ramen Noodles
Testing Notes for Crockpot Beef Ramen Noodles
- 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.
- Noodles: Watch the noodles closely once they go in. The 5-15 minute range looks wide because every slow cooker runs differently and noodle thickness varies. Start checking at 5 minutes and pull the lid as soon as they’re al dente. Past tender, they go mushy fast and keep absorbing broth.
- Storing: 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.
Slow Cooker Ramen Noodles (Ground Beef)
Ingredients
- 1 pound lean ground beef
- 9 ounces slaw mix, about 4 cups
- 2 cups shredded carrots
- 3 garlic cloves, minced
- ⅓ 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
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
- Chili Crisp: Isn’t on the ingredient list, but I never eat this without it! I think it’s a must.
- Serving: sliced green onions, sesame seeds, sriracha hot sauce and/or chili crisp (highly recommended!).
- Stovetop: Make my 15-minute beef & ramen recipe!
- With Chicken: Be cautions with subbing in chicken, as it will add a lot of liquid here. That said, I created this chicken ramen recipe as another option.
- Gluten-free: you’ll just need to switch out the noodles and use gluten-free tamari. I tried the recipe with rice ramen noodles, and they turned out great! Just keep your eye on the noodles as cooking time may vary.
This was not for me. Hot sauce helped negate the overwhelming soy flavour. Not totally inedible, though, so 2 stars.
So easy and delish
Wonderful, so happy to hear you enjoyed this easy 15-minute dinner. Thanks so much for leaving a review!
This looks delicious, can’t wait to try! I have purple rice noodles. Do you think that would work to add at the end instead of the ramen noodles? Thanks!
Hi Lauren, I’d recommend cooking the rice noodles separately according to package directions (you can cook them just under done) and then adding them with the slaw mix at the end and simmering on low for a minute or two to soak up the sauce. If you give it a try let me know how it tuns out!
This was absolute delicious! Will definitely be added to our rotation!!
Amber, wonderful, so happy to hear this slow cooker beef ramen was a hit, thanks so much for sharing your thoughts and leaving a review!
This was SO easy and tasted absolutely amazing. Is definitely going on my rotation. I topped it with a couple of fried eggs for even more protein. Delish!!
Taryn, so happy to hear you enjoyed beef and ramen recipe and great idea to top with egg for extra protein! Thanks so much for sharing your tips and leaving a review!
I made this today. Easy to throw together. I love all the veggies and added sliced thin onions and used three packets of the ramen noodles minus the seasoning packet. I found it to be lacking in flavor for some reason. For my dinner I added some Gochujang sauce to it. That really helped a lot.
Tracy, gochujang is a great option. I really like this one topped with chili crisp as well. Thanks for sharing your notes and for leaving a review!
I live in very rural Kansas which make make speciality items hard to come by. I brought the gochujangfrom New Mexico when I moved here. When I go back or to a bigger city I will definitely pick some up. I really like the chili crisp also.
Can I cut back on the chicken broth? Not looking for a soup consistency.
Hi Karen, I developed this recipe to be more noodle focused and not a soup consistency, so it could work with the measurements as is. If you want it more on the dry side you can use half the stock called for, and then just add more if the noddles need it to cook all the way. I hope you enjoy!
This was really good!! Checked a lot of boxes for our family. Easy, healthy, high protein, high fiber, and scratched an Asian food itch. Served ours with avocado. Will make again!
Mickey, yay, so happy to here you enjoyed and great idea to serve with avocado. Thanks for sharing your thoughts and for leaving a review!
This was so delicious! I made it on the stovetop as it was 5:30. I used a coleslaw mix that had carrots so I skipped the carrots. I used brown rice ramen. Everyone loved it and I will make a double batch next time so we can have plenty of leftovers. Definitely a keeper of a recipe for taste and simplicity. I might even try it in the slow cooker!
Patricia, yay, so happy you enjoyed and great tip for using brown rice ramen. Thanks for sharing your thoughts and for leaving a review!
This dish was very delicious. I have never cooked with Ramen noodle noodles before and I was a little leery at first, but I have to say it was so much better than I thought it was gonna be. This will go in my rotation. Very flavorful.
I’m so happy to hear you enjoyed this one, thanks so much for giving it a try!
Would this work with Bachan’s The Original Japanese Barbecue Sauce instead of soy sauce? Looks yummy!
Bonnie, yes, I think that would be fantastic!
Thanks so much! I’ll try it and let you know. Thanks for the quick reply! 🙂
You’re so welcome, thanks Bonnie!