Slow Cooker Ramen Noodles with Ground Beef

A delicious and easy-to-make ramen soup featuring ground beef and fresh vegetables, cooked slowly for maximum flavor.

Prep Time 15

Cook Time 6

Total Time 6 15

Course Main Course

Cuisine American

Servings 6 servings

Calories 350 kcal

1 pound lean ground beef
9 ounces slaw mix about 4 cups
2 cups shredded carrots
3 garlic cloves minced
1/3 cup low sodium tamari or soy sauce
2 cups chicken stock
1 teaspoon brown sugar
2 3-ounce packages ramen noodles, flavoring packets discarded or saved for another use

In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink, breaking it into small chunks, about 5 minutes.
Transfer the cooked ground beef to a 6-quart slow cooker. Add the slaw mix, shredded carrots, minced garlic, tamari, chicken stock, and brown sugar. Stir well to combine all the ingredients.
Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-6 hours, until the vegetables are tender and the sauce is bubbling. It's best to avoid uncovering during this cooking time, as it helps retain the heat and moisture.
If you haven't already, switch the slow cooker to high heat. Add the ramen noodles to the slow cooker, stirring to submerge them in the sauce. Cook on high for an additional 5-15 minutes, or until the noodles are just tender. Keep an eye on them to prevent overcooking!
Serve the Asian beef and vegetable ramen soup immediately, and feel free to add your favorite toppings like sliced green onions, sesame seeds, or a drizzle of sriracha sauce for an extra kick.

Recipe notes. No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Keyword Slow Cooker Ramen Noodles with Ground Beef Recipe