Slow Cooker Birria Ramen Recipe

Close-up of birria ramen in a bowl with lime slices, soft eggs, and jalapeños.

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This slow cooker birria ramen blends bold Mexican flavors with Japanese ramen noodles for a comforting, fusion-style meal. Dump everything in the crockpot and come back to tender, flavorful meat ready to serve with a soft-boiled egg, fresh toppings, and a kick of lime.

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

2 pounds stew beef
1 small white onion chopped
3 cloves garlic minced
1 ounce birria seasoning
4 cups water or low sodium beef stock
10.75 ounce ramen noodles
soft boiled egg, cilantro, onion, lime, jalapeno optional toppings

Instructions

To the basin of a 6 quart slow cooker, add the stew beef, chopped onion, minced garlic, birria seasoning packet, and water.
2 pounds stew beef, 1 small white onion, 3 cloves garlic, 1 ounce birria seasoning, 4 cups water
Cover and cook on LOW for 4-6 hours or until the beef is tender.
Approximately 20 minutes before serving, add the ramen and cover and cook until tender.
10.75 ounce ramen noodles
Serve in bowl and top with your favorite toppings.
soft boiled egg, cilantro, onion, lime, jalapeno

Notes

Whole Foods or Costco sell ramen noodles (& probably your market of choice), but if you can't find them, ramen noodle packets (the Maruchan brand) can be used - use 3 and omit the seasoning packets.
Store leftovers covered in the fridge for up to 3 days.
Water or beef broth will work for the liquid. If using beef broth, you'll likely want to use low sodium because the birria seasoning packet is generally high in salt.
If you're after extra heat, add a squirt of Sriracha.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition