Cozy Crockpot Seafood Ramen

After making this Crockpot Seafood Ramen dozens of times, I’ve discovered the trick to the most flavorful broth. This cozy, better-than-takeout meal is perfect for busy weeknights and warms you up on chilly winter days. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crock Pot Beef and Broccoli Ramen and Air Fryer Turkey Zucchini Meatballs.

What You'll Need for Cozy Crockpot Seafood Ramen

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb mixed seafood (shrimp, scallops, mussels)
• 8 cups low-sodium chicken broth
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 green onions, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup frozen corn
• 1 cup frozen peas
• 1/2 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp Sriracha (optional)
• 8 oz uncooked ramen noodles
• 2 cups spinach
• 2 eggs, soft-boiled
• Garlic
• Ginger
• Soy sauce
• Sesame oil
• Sriracha (optional)
• Salt and pepper to taste
• Optional: Green onions
• Optional: Sesame seeds
• Optional: Soft-boiled eggs
• Optional: Nori strips
• Optional: Sriracha or chili oil

How to Make Cozy Crockpot Seafood Ramen

1. Step 1: In a large crockpot, combine chicken broth, garlic, ginger, green onions, carrots, celery, corn, peas, soy sauce, sesame oil, and Sriracha (if using).
2. Step 2: Add the mixed seafood and uncooked ramen noodles. Stir to combine.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Stir in spinach and cook for an additional 5 minutes until wilted.
5. Step 5: Divide the ramen among bowls and top with soft-boiled eggs and desired toppings.

Storing & Reheating Cozy Crockpot Seafood Ramen

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This recipe can be made ahead and frozen for up to 3 months.

Freezing Cozy Crockpot Seafood Ramen

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a spicier broth, add more Sriracha or use chili oil for drizzling.
• Best substitution: Substitute the mixed seafood with cooked chicken or tofu for a protein-packed alternative.
• Make-ahead: Prepare the ingredients up to 24 hours ahead and store in the fridge. Cook as directed the next day.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the broth is too thick, add more chicken broth or water to reach your desired consistency.

Cozy Crockpot Seafood Ramen

⏱

Prep

15 min

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6 hr 15 min (low) or 3 hr 15 min (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb mixed seafood (shrimp, scallops, mussels)
• 8 cups low-sodium chicken broth
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 green onions, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup frozen corn
• 1 cup frozen peas
• 1/2 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp Sriracha (optional)
• 8 oz uncooked ramen noodles
• 2 cups spinach
• 2 eggs, soft-boiled

Seasonings

• Garlic
• Ginger
• Soy sauce
• Sesame oil
• Sriracha (optional)
• Salt and pepper to taste

Optional Toppings

• Green onions
• Sesame seeds
• Soft-boiled eggs
• Nori strips
• Sriracha or chili oil

Instructions

1. Step 1: In a large crockpot, combine chicken broth, garlic, ginger, green onions, carrots, celery, corn, peas, soy sauce, sesame oil, and Sriracha (if using).
2. Step 2: Add the mixed seafood and uncooked ramen noodles. Stir to combine.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Stir in spinach and cook for an additional 5 minutes until wilted.
5. Step 5: Divide the ramen among bowls and top with soft-boiled eggs and desired toppings.

Notes

• Chef tip: For a spicier broth, add more Sriracha or use chili oil for drizzling.
• Best substitution: Substitute the mixed seafood with cooked chicken or tofu for a protein-packed alternative.
• Make-ahead: Prepare the ingredients up to 24 hours ahead and store in the fridge. Cook as directed the next day.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the broth is too thick, add more chicken broth or water to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This recipe can be made ahead and frozen for up to 3 months.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 12g
• Carbs: 45g
• Fiber: 4g
• Sugar: 6g
• Sodium: 2300mg
• Cholesterol: 185mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy Crockpot Seafood Ramen FAQs

A Warm Final Note

I can’t wait for you to try Cozy Crockpot Seafood Ramen and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!