Some nights I need dinner to be as low-effort as possible, and a simple slow cooker meal built from grocery-store basics is exactly the kind of thing that saves my week. This cozy crockpot dinner borrows the savory flavors of an egg roll filling, but turns them into an easy one-pot noodle supper with almost no prep, making it perfect for busy workdays, sports practices, or any evening when you want comfort food without standing over the stove.
Serve this with steamed edamame, simple cucumber slices, or roasted broccoli if you want to round it out with an extra veggie. It also pairs well with potstickers, wonton soup, or a quick side of orange wedges for a fresh contrast to the salty, savory noodles.
Slow Cooker 5-Ingredient Egg Roll Noodle Bowl
Servings: 6
Ingredients
3 packs dry ramen noodles, seasoning packets discarded
Directions
1. Add the raw ground pork to the slow cooker and break it up into large chunks. Pour in the soy sauce and chicken broth, then add the coleslaw mix on top.
2. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the pork is fully cooked and the cabbage is tender. Stir well to break up the meat and combine everything evenly.
3. Break the dry ramen noodles into large pieces and press them down into the hot liquid. Cover and cook for 20 to 30 minutes more, stirring once or twice, until the noodles are tender and have soaked up most of the broth.
4. Give everything a final stir and serve hot in bowls, making sure each serving gets plenty of noodles, pork, and cabbage.
Variations & Tips
Use ground turkey or chicken: If pork is not your favorite, ground turkey or chicken works well too. Because those meats are leaner, the finished bowl will be a little lighter but still flavorful.
Watch the noodle timing: Ramen can go from perfectly tender to overly soft pretty quickly in the slow cooker, so start checking around the 20-minute mark. If your slow cooker runs hot, you may need even less time.
Add extra crunch at serving: For a fresher texture, stir in only part of the coleslaw mix during cooking and save a handful to scatter over each bowl right before serving. It gives the dish a nice contrast and makes leftovers feel less heavy.
Make it meal-prep friendly: This keeps nicely for a couple of days in the fridge, though the noodles will soften more as they sit. If you are planning ahead, you can cook the pork and cabbage mixture first and add the ramen only when you are ready to serve.
