Crockpot Chicken Lo Mein (Printable Recipe)
Juicy chicken and crisp veggies come together with noodles in a super comforting, flavor-filled bowl.
# Ingredients You'll Need:
→ Sauce
01 -
Splash of sriracha, toss in as much as you like
02 -
10 ml sesame oil
03 -
10 ml sambal oelek (fresh chili paste)
04 -
4 garlic cloves, chopped up
05 -
A chunk of fresh ginger, grated (about 1 tablespoon)
06 -
15 ml oyster sauce
07 -
15 ml dark soy sauce
08 -
30 g brown sugar
09 -
80 ml light soy sauce
→ Lo Mein
10 -
Green onions sliced for topping
11 -
Sesame seeds for a little crunch on top
12 -
450 g dry lo mein noodles
13 -
140 g water chestnuts from a can, sliced and drained
14 -
1 red bell pepper, slice it thin
15 -
100 g of carrot, shredded up
16 -
100 g snow peas
17 -
300 g broccoli florets
18 -
900 g chicken thighs, boneless, skinless, and extra fat trimmed
# Steps to Follow:
01 -
Start by boiling your lo mein noodles like it says on the pack. Drain them and set aside.
02 -
Throw soy sauces (light and dark), brown sugar, oyster sauce, ginger, garlic, sambal oelek, sesame oil, and that sriracha together in a bowl. Give it all a good mix.
03 -
Lay the chicken thighs down in your slow cooker. Dump that sauce you just whisked up over all the chicken.
04 -
Pop the lid on, cook on high for 3 to 4 hours or let it go on low for 6 to 8 hours. Chicken should get super tender.
05 -
Take out the chicken, shred it with two forks, then drop the meat back into the slow cooker and mix it with all that tasty sauce.
06 -
Mix in the broccoli, snow peas, carrot, bell pepper, and water chestnuts with the chicken in the slow cooker. Cover again and cook on high for about 15 more minutes—veggies should still have a bit of bite.
07 -
Add your drained noodles straight into that slow cooker. Stir everything till it’s all coated and mixed. Top with some sesame seeds and sliced green onions right before serving.
# Extra Tips:
01 -
Wait to add the veggies till the end so they stay nice and crisp.
02 -
Make it as spicy or as mild as you like by adjusting the chili paste and sriracha.