Slow cooker / Crockpot Chicken Lo Mein Noodles

If you are using dry pasta noodles, you can either cook them first according to the package directions, drain and add them to the slow cooker 10 minutes prior to serving the dish I also recently tested this recipe by cooking dried pasta noodles directly into the slow cooker successfully so you won’t have to dirty up another pot. Simply remove the chicken and vegetables 30 minutes prior to serving this and toss the dried pasta into the sauce and keep stirring every 10 minutes to ensure even cooking. If you are using fresh pre-cooked noodles (I used pre-cooked fresh Lo-Mein noodles), you simply throw the noodles into the slow cooker and turn your slow cooker on high with the rest of the ingredients and sauce for about 10 minutes so the flavors can meld together. Make sure you add the fresh pre-cooked or cooked dry noodles NEAR the end or JUST PRIOR to serving will ensure that the noodles will NOT get too soft and mushy. Feel free to make it your own with your favorite vegetables. I used baby bok choy and carrots here and I have also used snow peas, baby corn or bell peppers successfully in the past. Use pork instead of chicken or extra firm or deep fried tofu for a meatless meal. You can find the vegetarian version with extra firm tofu here.

Slow cooker / Crockpot Chicken Lo Mein Noodles
Adapted from lifemadesweeter.com
Slow cooker / Crockpot Chicken Lo Mein Noodles

PREP TIME

240

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

240

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from lifemadesweeter.com

Ingredients

  • 2

    pieces of uncooked chicken breast (1 lb) (you can choose to leave them whole or cube them and brown in a pan first)

  • 1

    400 grams/14 ounces package of fresh Lo Mein noodles or cook 4 ounces of dry egg or pasta noodles of your choice (lo mein, chow mein, spaghetti, vermicelli, etc.)

  • 2

    cups or 1 bunch of baby bok choy, washed and sliced

  • 1

    medium carrot, peeled and chopped or shredded into matchsticks

  • 2

    cloves garlic, minced

  • 1

    teaspoon fresh ginger, minced

  • salt and pepper to taste

  • Chicken Marinade

  • 2

    teaspoons of low sodium soy sauce or tamari

  • 1/4

    teaspoon of sesame oil

  • 1/2

    teaspoon of potato or corn starch

  • optional dash of black pepper or 1/4 teaspoon of chili garlic paste (sambal oelek)

  • Sauce

  • 1/2

    cup low sodium chicken broth

  • 1.5 - 2

    Tablespoons oyster flavored sauce or vegetarian flavored oyster sauce

  • 2

    Tablespoon low sodium light soy sauce or Tamari

  • 2

    teaspoons of honey or sugar

  • 1

    teaspoon of dark soy sauce

  • 1

    teaspoon of sesame oil

  • 1/2

    Tablespoon of Mirin or Chinese Cooking Wine (Shaoxing wine)

  • 1-2

    teaspoons of chili garlic paste (sambal oelek), red pepper chili flakes or Sriracha sauce - optional for a spicy kick

  • Starch Slurry

  • 2 - 3

    tablespoons of potato or cornstarch (depending on how thick you want the sauce)

  • 1/4

    cup of cool water

Directions

Instructions In a small bowl, combine the chicken with the chicken marinade and leave in the fridge for at least 30 minutes. Spray inside of slow cooker with non-stick coating spray. If not browning the chicken, add raw chicken breast to the slow cooker and cook on low for 1-2 hours or high for 1 hour flipping halfway through until cooked through. (I browned half and left the other half and the results were great for both). Take cooked chicken out of the slow cooker on a plate. Place garlic, ginger and baby bok choy or vegetables of your choice in the bottom of your slow cooker and put cooked chicken back on top of vegetables. Combine sauce ingredients in a bowl and pour over all the ingredients in slow cooker. Cook on high for 30 minutes - 1 hour or low for 1.5 - 2 hours, stirring occasionally to distribute the sauce evenly. Toss the carrots into the slow cooker 30 minutes prior to serving. If browning your chicken, right after you have added the carrots (about 30 minutes prior to serving) turn stove to medium-high heat and add a ¼ teaspoon of olive oil. Add cubed chicken and stir for 3-5 minutes or until browned. Add to the slow cooker on low for another 15 minutes. You can start cooking your noodles either now or after 15 minutes. **If using dry noodles, cook desired amount on stove according to package instructions, drain and set aside. **I also recently tested this recipe by cooking dried pasta noodles directly into the slow cooker successfully so you won't have to dirty up another pot. Simply remove the chicken and vegetables 30 minutes prior to serving this and toss the dried pasta into the sauce and keep stirring every 10 minutes to ensure even cooking. After pasta is cooked throw all the ingredients back into the slow cooker and mix with sauce. minutes prior to serving lo mein, turn slow cooker to high heat, add the pre-cooked fresh or cooked dry noodles using tongs or chopsticks to combine all the ingredients making sure to coat the noodles with sauce. After adding noodles in to the slow cooker, if meat was not browned, remove the whole chicken breast and cut into cubes. Return cubed chicken to slow cooker and mix with other ingredients. Taste and feel free to add in salt and pepper and adjust any other seasonings to your liking. Right after the noodles have been added to the slow cooker, mix together the corn starch slurry in a small bowl and add to the slow cooker. Stir into sauce and ingredients with a wooden spoon. Allow all the ingredients and sauce to sit and heat through for 5 - 10 more minutes. Remove and serve hot with rice or your favorite garnishes and sides. ***Please note that each different slow cooker has various cooking times. These are the cooking times that worked using my Rival Crock-Pot Slow Cooker. Please use my cooking time as a guide according to how your slow cooker works or consult your manufacturer's instructions. ***Please check my notes and tips in the post for additional instructions.

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