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Slow Cooker Chicken Lo Mein


No need for expensive Chinese takeout when you can make your own Chicken Lo Mein in a slow cooker so it is ready, when you are ready! Fresh and delicious -- make sure to pick up some fortune cookies for dessert!

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Rate this recipe 4.1/5 (78 Votes)


  • 1 tablespoon vegetable oil
  • 8 boneless skinless chicken thighs, about 1 1/2 pounds, trimmed of excess fat, cut into 1-inch pieces
  • 2 medium carrots, sliced diagonally, about 1 cup
  • 2 medium stalks celery, coarsely chopped, about 1 cup
  • 1 medium onion, chopped, about 1/2 cup
  • 2 cloves garlic, finely chopped
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/2 teaspoon finely chopped ginger root
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup sliced fresh mushrooms, about 3 ounces
  • 1 cup snow pea pods, about 4 ounces
  • 1 (8-ounce) package lo mein noodles, prepared


Servings 6
Preparation time 20mins
Cooking time 400mins


Step 1

Preheat oil in a skillet until medium heat, add chicken and cook until lightly browned.

In slow cooker, put in carrots, celery, onion, garlic and water chestnuts; top with browned chicken. In small bowl, mix together broth, soy sauce and ginger root; pour over chicken.

Cover; cook on Low heat setting 6 to 8 hours.

Mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover; cook 15 minutes longer.

Serve over prepared noodles.


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