Crockpot Ramen with Crispy Chicken

Ingredients:
2 yellow onions, very thinly sliced 
3-4 large chicken breasts (can also use thighs or pork)
10 cups chicken broth
1/3 cup tamari (can use soy sauce) 
3 Tblsp. white miso paste 
2 Tblsp. Gochujang chili paste
1 Tblsp. Chinese 5 spice (or less, if you don’t want the cinnamon flavor) 
1 1/2 Tblsp. ginger 
Honey and/or brown sugar 
1 can coconut milk
2 Tblsp. toasted sesame oil 
5 squares ramen noodles 
For garnish: soft or hard boiled eggs, candied jalapeños, green onions, chili oil, lime, etc.

Preparation:
1. Place the onions in the bottom of the crockpot.

2. Mix together the chicken broth, tamari, miso, chili paste, 5 spice and ginger, then pour over chicken.

3. Cook in crock pot on medium-low for 6-8 hours.

4. Remove chicken from crockpot and place on 2/3 of foil-lined cookie sheet. Pull apart into pieces and/or shred.

5. Preheat oven to broil. 

6. Strain the onions, and place them on the other 1/3 of the cookie sheet.

7. Drizzle chicken and onions with honey, then sprinkle evenly with brown sugar. The goal is to lightly dust the food so that it will caramelize, but don’t use so much sugar that it makes the chicken sweet.

8. Transfer the broth to a large stockpot, and add the sesame oil and coconut milk. 

9. Bring broth to a boil, then add the noodles. Turn heat down to medium-high.

10. Cook noodles for 5-7 minutes, stirring frequently.

11. While noodles are cooking, put cookie sheet in the oven, and let chicken and onions caramelize (about 5 minutes). If chicken is layered, toss it, so that most of it caramelizes and becomes crispy.

12. Once noodles are cooked, ladle into bowls. Top with chicken and other toppings, as desired.

Source: Half-Baked Harvest (adapted)