Name: Crockpot Beef Ramen Recipe
Prep time: 15 min
Cook time: PT-489266H58M22S
Total time: PT-489266H58M22S
Cuisine: Asian-American
Ingredients: Cooking spray; 1 lb lean ground beef; 4-6 green onions, thinly sliced (white and green parts separated); 4 garlic cloves, finely minced; 1 (12-ounce) bag cole slaw mix; 2 cups shredded carrots; 2 cups low-sodium chicken broth; ⅓ cup low-sodium soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 2 teaspoons pure honey; 2 teaspoons freshly grated ginger; 3 (3-oz) packages ramen noodles (seasoning packets discarded); 1 cup shelled edamame, frozen; Fresh cilantro; Sliced green onions; Sriracha; Sesame seeds; Chili crisp; Hot honey; Crushed red pepper flakes

If you’re anything like me and crave comfort food that’s easy to throw together, you’re going to adore this Crockpot Beef Ramen Recipe. It’s hearty, packed with flavor, and super satisfying without any fuss. I love how the slow cooker turns simple ingredients into a rich, flavorful broth with tender beef and vibrant veggies—you’ll find that it’s the perfect cozy meal for busy weeknights or relaxed weekends. Ready to dive in? Let’s make some magic happen!

💜

Why You’ll Love This Recipe

Super Easy Prep: Just brown beef and toss everything into the crockpot—set it and forget it!
Flavor Packed: The blend of soy sauce, ginger, and toasted sesame oil gives you that authentic ramen taste without any restaurant hassle.
Veggie Heaven: With cole slaw mix, carrots, and edamame, you get a colorful dish loaded with nutrients every time.
Family Favorite: My crew can’t get enough of this, and I bet yours will love it just as much!

Inside a large black slow cooker, there is a mix of thin light tan noodles and small pieces of brown cooked meat layered with thin orange carrot strips and bright green edamame beans. The dish is topped with fresh green cilantro leaves and sliced green onions scattered around. A light sprinkling of white sesame seeds adds texture, and a wooden spoon is resting inside the cooker, partly buried in the food. The background is a white marbled surface with some scattered small dishes of red pepper flakes and extra green onions. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Crockpot Beef Ramen Recipe plays a special role, coming together for a balanced, satisfying meal. When shopping, I pay close attention to fresh veggies and low-sodium options for the broth and soy sauce—it really helps keep the flavor rich without being overly salty.

Cooking spray: Helps brown the beef without adding extra oil, keeping things light.
Lean ground beef: Adds hearty protein and rich flavor but keeps the fat content manageable.
Green onions (white and green parts): The white parts boost flavor while cooking; the green parts are perfect for fresh garnish.
Garlic: Freshly minced for that deep, aromatic punch every great ramen needs.
Cole slaw mix: Convenient chopped cabbage and carrots—no chopping required and adds crunch.
Shredded carrots: Double up on sweetness and color for more veggie goodness.
Low-sodium chicken broth: A flavorful base that won’t overpower your dish.
Low-sodium soy sauce: Key for that savory umami, but choose low-sodium to control salt levels.
Toasted sesame oil: One tablespoon makes the whole dish smell and taste incredible.
Rice vinegar: Adds a bit of brightness to balance the richness.
Honey: Just a touch to bring out the natural sweetness and round out flavors.
Fresh ginger: Grated for warmth and that zingy aroma you’ll love.
Ramen noodles (without seasoning packets): The star carb—easy to cook right in the crockpot so it absorbs all those great flavors.
Frozen shelled edamame: Adds protein and a nice pop of texture.
Garnishes (cilantro, sliced green onions, Sriracha, sesame seeds, chili crisp, hot honey, crushed red pepper flakes): Customize to your spice and flavor preferences for a personal touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I adore this Crockpot Beef Ramen Recipe just as it is, but I often like to tweak it depending on what’s in the fridge or who I’m cooking for. You’ll enjoy making it your own—switching things up keeps it exciting without adding extra effort.

Make it vegetarian: I’ve swapped out the beef for extra-firm tofu or mushrooms and replaced chicken broth with vegetable broth for a hearty meatless version.
Spice it up: For an extra kick, I add more chili crisp or a splash of hot honey; my friends beg me to keep it on the table!
Extra veggies: Sometimes, I throw in snap peas or baby spinach near the end for added freshness and color.
Different protein: Ground turkey or chicken also work well if you want a lighter twist on the classic beef version.

How to Make Crockpot Beef Ramen Recipe

Step 1: Brown the Beef and Aromatics

This first step sets the tone for your whole meal! Heat a skillet over medium-high heat and mist it with cooking spray so your beef won’t stick or get greasy. Add the ground beef along with the white and light green parts of the green onions and the minced garlic. Break up the meat with a spatula as it cooks and stir every now and then—this usually takes about 6 to 7 minutes until the beef is fully browned. You want to develop some rich color here because that brings extra flavor when it hits the crockpot.

Step 2: Combine Everything in the Crockpot

Once your beef mixture is ready, transfer it to the slow cooker. Toss in the cole slaw mix, shredded carrots, chicken broth, soy sauce, toasted sesame oil, rice vinegar, honey, and grated ginger. Give everything a good stir so the flavors come together. Cover your slow cooker, and then it’s time to let the magic happen—cook on LOW for 4 hours or HIGH for 2 hours until the veggies are tender and the sauce is bubbling. This slow simmer is where those flavors deepen beautifully.

Step 3: Add Edamame and Noodles

After the slow cooking, remove the lid and stir in the frozen edamame. Now, nestle the ramen noodle cakes directly into the sauce. Don’t worry if they don’t fully submerge—spoon some of the meat and veggie mix over to cover as much as you can. Put the lid back on, switch the setting to HIGH, and cook for another 15 to 30 minutes, stirring once or twice to break up the noodles. You want the noodles tender but not mushy. Finally, fold in the green parts of the onions and fresh cilantro for a fresh burst right before serving.

👨‍🍳

Pro Tips for Making Crockpot Beef Ramen Recipe

Brown the beef well: Don’t rush this step; browning adds deep, rich flavor you’ll notice in every bite.
Use low-sodium broth and soy sauce: It gives you better control over saltiness, especially with the seasoning packets discarded.
Add noodles last: This keeps them from turning gummy and helps them soak up just the right amount of sauce.
Don’t forget fresh herbs: Adding green onions and cilantro right before serving brightens all those slow-cooked flavors.

How to Serve Crockpot Beef Ramen Recipe

The image shows two white bowls filled with a colorful noodle dish placed on a white marbled surface. Each bowl holds thin light beige noodles mixed with small brown meat pieces, thin orange carrot strips, bright green edamame beans, and fresh green sliced scallions scattered generously on top. There are also hints of light green cilantro leaves and white sesame seeds sprinkled throughout the dish, adding texture and color contrast. In the main bowl, a pair of wooden chopsticks is held by a woman's hand, gently lifting some noodles. Around the bowls, there are small dishes with more green scallions, sesame seeds, and red chili flakes. A white cloth napkin is softly placed beside the bowls. The overall look is fresh, vibrant, and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love piling on fresh garnishes to take this Crockpot Beef Ramen Recipe to the next level. Fresh cilantro and sliced green onions are must-haves for me—they add color and freshness. Sriracha or chili crisp brings heat and texture, while sesame seeds add a little crunch. And if you enjoy a sweet-spicy kick, a drizzle of hot honey is my secret move. Mix and match until you find your perfect combo!

Side Dishes

Since this dish is quite filling, I usually keep sides light and simple. A crisp cucumber salad or steamed bok choy with a splash of soy sauce and sesame oil pairs beautifully. Sometimes we enjoy a small plate of pickled vegetables or kimchi to cut through the richness—that tangy bite always keeps everyone coming back for more.

Creative Ways to Present

For special occasions, I like to serve this Crockpot Beef Ramen Recipe in individual bowls with a swirl of chili crisp oil on top, fresh herb sprigs, and a wedge of lime on the side. Serving it family-style in a big crockpot right at the table is also a hit—it makes dinner feel cozy and communal. Adding a bamboo mat under the bowls adds a fun, authentic touch that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Because the noodles soak up liquid over time, I keep some extra broth on the side to stir in when reheating, which helps keep everything nice and saucy rather than dry.

Freezing

Freezing works well if you separate the noodles before freezing, as they can get mushy. I freeze the beef and veggie mixture on its own in freezer-safe containers or bags and add freshly cooked noodles when reheating for best texture. This trick keeps the dish tasting fresh.

Reheating

To reheat, I gently warm the beef and veggie mix on the stove or in the microwave, adding a splash of broth if it seems thick. Then, I stir in fresh, cooked ramen noodles, heat them together briefly, and top with fresh garnishes. This avoids sogginess and keeps the flavors vibrant.

FAQs

Can I use a different type of meat in the Crockpot Beef Ramen Recipe?

Absolutely! Ground turkey, chicken, or even shredded beef works wonderfully. Just adjust the cooking time as needed, especially if using pre-cooked shredded meat—add it near the end to keep it tender.
How do I prevent the noodles from getting mushy in the slow cooker?

The key is to add noodles during the last 15 to 30 minutes of cooking and cook on HIGH. Also, stirring the noodles gently once or twice helps them cook evenly without clumping or turning mushy.
Can I make this recipe gluten-free?

Yes! Use gluten-free soy sauce (tamari) and substitute the ramen noodles with gluten-free noodles, such as rice noodles or shirataki noodles. Just adjust cooking times as needed.
Is this recipe suitable for meal prepping?

Definitely! It keeps well in the fridge for several days, and you can portion it out for lunches or dinners. Just keep noodles separate if you want to maintain texture over a few days.
What toppings do you recommend for serving?

I love fresh cilantro, sliced green onions, sesame seeds, and a drizzle of Sriracha or chili crisp for heat. Hot honey adds a wonderful sweet-spicy finish if you’re feeling adventurous!

Final Thoughts

This Crockpot Beef Ramen Recipe has quickly become one of my go-to comfort meals; it’s that good and that easy. Whenever I’m craving something warm, flavorful, and filling without spending all evening in the kitchen, this is the recipe I reach for. I hope you’ll give it a try and see how simple and satisfying slow cooker ramen can be—trust me, your taste buds and your schedule will thank you!