Crockpot Chicken Lo Mein
A cozy, takeout-style meal made easy! Tender chicken, crisp veggies, and saucy noodles slow-cooked in a rich, savory Asian sauce — all the flavor, none of the fuss.
Ingredients
- 1½ lbs boneless skinless chicken breasts (cut into thin strips)
- 2 cups broccoli florets
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 3 green onions sliced (plus extra for garnish)
- 3 cloves garlic minced
- ½ cup low-sodium soy sauce
- ¼ cup oyster sauce
- 2 tbsp hoisin sauce
- 1 tbsp brown sugar or honey
- 1 tbsp sesame oil
- 1 tsp ground ginger or 1 tbsp fresh ginger minced
- 1 cup chicken broth
- 8 oz lo mein or spaghetti noodles cooked al dente
- 1 tbsp cornstarch + 2 tbsp water optional, for thickening
Instructions
- Slice chicken and vegetables into even pieces.
- In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, ginger, and chicken broth.
- Place chicken in the bottom of the crockpot.
- Add garlic and vegetables, then pour the sauce evenly over everything.
- Cover and cook on low for 5 hours or high for 2–3 hours, until chicken is tender and veggies are just soft.
- Cook noodles separately according to package directions; drain.
- Add noodles to the crockpot during the last 10–15 minutes and toss gently to coat.
- If sauce is thin, stir in cornstarch slurry and cook 10 more minutes until thickened.
- Garnish with green onions or sesame seeds before serving.
Notes
Cook noodles separately to keep them from getting mushy.
Cut veggies evenly for consistent texture.
Add a drizzle of sriracha or crushed red pepper for spice.
Swap chicken for shrimp, beef, or tofu for variety.