Crockpot Ramen

Ingredients

• 1 lb lean ground beef (Browned and excess grease drained)
• 14 oz coleslaw mix (1 bag)
• 1 cup shredded carrots
• 4 garlic (Cloves, minced)
• 2 cup chicken broth
• 0.25 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 3 oz ramen noodles (3 oz packages; discard seasoning packets)
• chili crisp (Optional topping, to taste)
• green onions (Sliced; optional topping)
• sesame seeds (Optional topping, to taste)

Steps

1. 1

   Brown the lean ground beef in a skillet, then drain any excess grease.

2. 2

   Add the browned ground beef, coleslaw mix, shredded carrots, minced garlic, chicken broth, low-sodium soy sauce, and brown sugar to a slow cooker. Stir to combine.

3. 3

   Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the vegetables are tender.

4. 4

   Break up the ramen noodles and stir them into the soup during the last 10–15 minutes of cooking. Continue cooking until the noodles are tender.

5. 5

   Top the ramen with chili crisp, sliced green onions, and sesame seeds if desired, then serve.

Notes

The source does not specify the exact slow-cooker setting or temperature beyond LOW and HIGH, and does not provide a precise serving count; six servings is estimated from the quantities and stated protein claim.

Nutrition per serving

• main
• soup
• slow-cooked
• slow cooker
• high-protein
• family-friendly
• weeknight dinner
• comfort food