Ingredients

• 1 pound boneless, skinless chicken breasts (raw)
  
• ½ yellow onion, diced
  
• 3 garlic cloves, minced
  
• 4 cups chicken broth
  
• ¼ cup soy sauce
  
• ¼ cup seasoned rice vinegar
  
• ½ cup unsweetened soy or almond milk
  
• 1 (4 oz) package sliced mushrooms
  
• ½ teaspoon ground ginger
  
• ½ teaspoon black pepper
  
• 2 (3 oz) ramen noodle packets, seasoning discarded
  

• 4 soft-boiled eggs
  
• Spinach
  
• Sesame oil (for drizzling)
  
• Sesame seeds
  
• Crushed red pepper
  
• Sliced jalapeños
  
• Sliced carrots
  
• Sliced green onions
  
• Chopped cilantro
  

Instructions 

1. Lightly grease the inside of your slow cooker.
2. Add the chicken breasts, onion, garlic, chicken broth, soy sauce, rice vinegar, milk, mushrooms, ginger, and pepper.
3. Place the lid on and cook on LOW for 3 hours.
4. After 3 hours, lift out the chicken and set it on a cutting board. Turn the slow cooker to HIGH and add the ramen noodles.
5. Cover again and let the noodles cook for roughly 5 minutes, or until they reach the texture you prefer.
6. Slice the chicken thinly, return it to the broth, and stir to combine.
7. Adjust seasoning to taste.
8. Portion into bowls and finish with any of the suggested toppings.
   

• Refrigerator: 3–4 days
  
• Freezer: Up to 3 months
  
• Reheating: Warm on the stovetop or in the microwave