Name: Slow Cooker Beef Ramen
Prep time: 15 min
Cook time: 240 min
Ingredients: 1 pound ground beef (browned and drained); 32 oz beef stock (preferably low-sodium); 1/2 cup low-sodium soy sauce; 2 tablespoons brown sugar; 2 –3 teaspoons sriracha (adjust to taste); 3 cloves garlic (minced); 1 small head broccoli (chopped); 1 cup carrots (thinly sliced); 1 red bell pepper (sliced); 4 green onions (chopped); 2 3 oz packages instant ramen noodles (discard seasoning packets); 2 teaspoons sesame oil; Garnish: additional chopped green onions and sesame seeds (as desired)

Ground beef, beef broth, soy sauce, garlic, ramen noodles, broccoli, and veggies slow-cooked into the coziest bowl of beef ramen ever.

So picture it: I was this close to ordering takeout. Again. It was one of those weird Tuesdays where I’d forgotten it was Tuesday. My fridge was doing that passive-aggressive thing where it’s full but also somehow has nothing in it. You know the vibe?

I found a pound of ground beef (which I only remembered buying because it had a bright yellow manager’s special sticker on it), some limp broccoli, and a couple packs of instant ramen that had been sitting there since… I wanna say the last heatwave?

Anyway, I had zero energy for anything involving more than one pan. So I did what any tired, possibly-over-caffeinated person would do—I threw it all in the slow cooker and hoped for the best. Didn’t measure perfectly. Forgot to set a timer. I even left the noodles in a bit too long the first time and they got kind of gloopy… but it still tasted amazing. Like, “why-does-this-taste-like-I-know-what-I’m-doing” amazing.

Now I make this all the time—sometimes with more veggies, sometimes less. Sometimes I even add a squirt of lime or leftover mushrooms if I’m feeling fancy. Point is: this Slow Cooker Beef Ramen doesn’t judge you, and honestly? That’s the kind of food we all need more of.

Why You’ll Love This Slow Cooker Beef Ramen Recipe?

Okay, so first off—let’s just say this: you don’t need to be a ramen nerd or know what kombu is to love this. It’s not authentic Japanese ramen by any stretch, but it is cozy, beefy, slightly spicy, and perfect for nights when you want a hug in a bowl but don’t want to deal with real pants.

This dish has that slow-cooked magic without needing you to babysit it. The ground beef makes it hearty, the veggies give it color and crunch, and the ramen noodles? They soak up that rich broth like little sponges of joy. It’s not fancy, but that’s kind of the point. It’s what you make when you’re tired but still want something that tastes like a meal—one that maybe even makes you pause mid-bite and go, “Wait, did I just make this?”

And sometimes it’s the only hot meal you get all day. And that counts for something, right?

Ingredient Notes:

You don’t need much. And if you’re anything like me, you’ve probably got most of this hanging out already—maybe not where it’s supposed to be, but you’ll find it eventually.

Ground beef: I brown it first. Sometimes I forget to drain it and just live with the consequences. It’s still great.
Beef broth or stock: I use the boxed kind. Once used a bouillon cube and hot water. It was… fine.
Soy sauce: Low-sodium if I’m trying to be “good,” full-salt when I’m not.
Brown sugar: Adds this mellow sweetness that just works. I’ve used honey in a pinch. Or skipped it entirely.
Sriracha: Two teaspoons for mild, three if it’s been that kind of day.
Garlic: I like it fresh and kinda chunky. Use the jar stuff if you must. No shade.
Veggies: Broccoli, carrots, red bell pepper, green onions. Or whatever sad produce needs saving.
Ramen noodles: Instant, from the crinkly plastic packs. Throw away the flavor packets (or save them for weird popcorn seasoning experiments).
Sesame oil: Just a tiny drizzle makes the whole thing smell like magic.

How To Make Slow Cooker Beef Ramen?

Step 1: Make the broth.
In your slow cooker, whisk together the beef stock, soy sauce, brown sugar, sriracha, and garlic. Smells intense already, right? Like a late-night noodle bar on a rainy night.

Step 2: Add the beef and veggies.
Dump in your browned beef and chopped veggies. Doesn’t need to look pretty—just make sure the beef isn’t still sizzling hot. Learned that the hard way once. Oops.

Step 3: Slow cook your way to happiness.
Cover and set it to low. Let it simmer for 4–5 hours. During that time, you can do laundry, doomscroll, or pretend you’re reorganizing your pantry while actually just hiding from your kids. The broth does all the work.

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Step 4: Add noodles and sesame oil.
About 15 minutes before you’re ready to eat, break your ramen bricks in half and toss ’em in with a bit of sesame oil. Stir once they start softening. If you walk away during this part… well, mush happens. Been there.

Step 5: Garnish and serve.
Scoop it into bowls, toss on more green onions or sesame seeds—or not. I once added leftover kimchi and a soft-boiled egg and felt like an actual food blogger. I mean, I took a photo and everything.

Storage Options:

It keeps, absolutely. The noodles do soak up a bunch of broth, though. So next-day ramen? More of a noodle bowl vibe. Still comforting. Still delicious. Stick it in the fridge for up to 3 days in a sealed container. If you’re freezing it, leave the noodles out and add fresh ones when reheating. Trust me—frozen ramen noodles turn into a weird science experiment no one wants.

Variations and Substitutions:

I mess with this recipe all the time. It’s basically a choose-your-own-adventure meal:

Turkey or chicken instead of beef: Lighter, still cozy.
No broccoli? Use spinach, cabbage, or just skip the green stuff. We’re not judging.
No sriracha? Chili flakes, hot sauce, or even none at all. It’s your bowl.
Want it sweeter? Add a bit more brown sugar. I once used maple syrup. Wasn’t mad about it.
Make it vegetarian: Ditch the beef, go with mushrooms and veggie broth, maybe throw in some tofu cubes. Done.

What to Serve with Slow Cooker Beef Ramen?

You really don’t need anything else with it, but here’s what I’ve paired it with and loved:

Soft-boiled eggs: Because it looks like a real ramen bowl. Plus, gooey yolk. Always a win.
Air fryer dumplings: Store-bought, no shame. Great for dipping in leftover broth.
Kimchi or pickled things: For some tang and crunch.
Chili oil drizzle: Adds flair. And fire.
Cucumber salad: Refreshing and honestly makes you feel a little healthier.

Frequently Asked Questions:

Can I add the noodles earlier?
Sure, but they’ll turn into soup sponges. I’ve done it when distracted—still edible, just… not ideal.

Can I freeze the whole thing?
Kinda. Freeze everything except the noodles. Then reheat and add fresh noodles later. Trust me, it’s better.

Is it too salty?
Depends. If you’re using regular soy sauce and salty broth, yeah—it can be. Use low-sodium if you’re worried. Or taste as you go. You’re the boss.

Whew. That was a journey. If you made it this far—hi, we’re friends now. Go make this Slow Cooker Beef Ramen. Then make it your own. Tell me what weird but wonderful thing you added. Or didn’t. Or if you ate it cold the next day straight from the fridge (no judgment here—I’ve done that too). Can’t wait to hear how yours turns out.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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