Easy Crockpot Chicken Lo Mein (Printable Version)
Tender chicken and crisp vegetables blend perfectly with noodles for a comforting, flavor-packed noodle dish.
# Ingredients:
→ Sauce
01 -
80 ml light soy sauce
02 -
30 g brown sugar
03 -
15 ml dark soy sauce
04 -
15 ml oyster sauce
05 -
1 tablespoon grated fresh ginger
06 -
4 cloves garlic, minced
07 -
10 ml sambal oelek (ground fresh chile paste)
08 -
10 ml sesame oil
09 -
Sriracha sauce, to taste
→ Lo Mein
10 -
900 g boneless skinless chicken thighs, trimmed of excess fat
11 -
300 g broccoli florets
12 -
100 g snow peas
13 -
100 g shredded carrots
14 -
1 red bell pepper, thinly sliced
15 -
140 g canned sliced water chestnuts, drained
16 -
450 g dried lo mein noodles
17 -
Sesame seeds, for garnish
18 -
Sliced green onions, for garnish
# Steps:
01 -
Arrange chicken thighs in the base of the slow cooker. In a bowl, whisk together light soy sauce, brown sugar, dark soy sauce, oyster sauce, grated fresh ginger, minced garlic, sambal oelek, sesame oil, and a drizzle of sriracha. Pour sauce over chicken.
02 -
Cover and cook on low heat for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender.
03 -
Remove cooked chicken from the slow cooker, shred the meat using two forks, and return it to the slow cooker, incorporating into the sauce.
04 -
Combine broccoli florets, snow peas, shredded carrots, sliced red bell pepper, and drained water chestnuts with the chicken and sauce. Stir to combine. Cover and cook on high for an additional 15 minutes, or until vegetables are just tender.
05 -
Meanwhile, boil lo mein noodles in accordance with package instructions. Drain thoroughly.
06 -
Stir drained noodles into the slow cooker with the chicken and vegetables. Combine thoroughly and serve immediately, garnished with sesame seeds and sliced green onions if desired.
# Notes:
01 -
For best texture, add vegetables during the last stage of cooking to prevent over-softening.
02 -
Adjust spice level by increasing or decreasing sambal oelek and sriracha.