This slow cooker chicken lo mein is an easy way to enjoy your favorite takeout-inspired meal at home. Tender chicken, bell peppers, carrots, and green onions are tossed with lo mein noodles and a delicious savory sauce for a satisfying dinner the whole family can enjoy.
Why You’ll Love This Recipe
- It combines tender chicken, fresh vegetables, and chewy noodles in one flavorful main dish.
- The homemade lo mein sauce uses simple ingredients like soy sauce, sesame oil, honey, garlic, and fresh ginger.
- The slow cooker does most of the work, making this a great option for busy weeknights.
- You can customize the vegetables and noodles based on what you have in your kitchen.
- It's a delicious way to enjoy a Chinese takeout-inspired meal without needing to stand over a hot skillet.
If you're looking for another Asian-inspired slow cooker recipe, try our crockpot honey sesame chicken.
Ingredient Notes
- Chicken – Boneless, skinless chicken breasts or thighs both work well. Chicken breasts are a lean protein option, while thighs contain more fat and tend to stay juicy. Either will shred easily once cooked through.
Soy sauce or tamari – Use regular soy sauce for a classic savory flavor or tamari for a gluten-free option. If using tamari, check the label to ensure it is certified gluten-free if needed. - Sesame oil – A little sesame oil adds a rich, nutty flavor to the lo mein sauce.
- Rice wine vinegar – This adds a little acidity to balance the sweetness of the honey and the saltiness of the soy sauce. Be sure to use rice wine vinegar rather than seasoned rice vinegar if you want to avoid additional sugar and salt.
- Arrowroot powder or cornstarch – Either works to thicken the sauce. Whisk it with cold water in a small bowl before adding it to the slow cooker to help prevent lumps.
- Lo mein noodles – Use dried lo mein noodles from the local grocery store if available. You can also use fresh egg noodles, spaghetti noodles, or ramen noodles. Cook them separately according to the package instructions before adding them to the slow cooker.
- Vegetables – Bell peppers, shredded carrots, green onions, and snow peas add color and crunch. You can substitute chopped broccoli or shredded cabbage, including napa cabbage, depending on what you have available.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Slice the vegetables into similar-sized pieces so they cook more evenly. If you prefer crisp-tender vegetables, start checking them toward the beginning of the final 30–45 minutes.
- Cook the noodles separately rather than adding them directly to the slow cooker uncooked. This helps prevent them from absorbing too much liquid or becoming overly soft.
- For extra vegetables, try adding sliced shiitake mushrooms, bok choy, or bean sprouts. Add delicate vegetables toward the end so they don't become too soft.
- If you prefer a little more heat, add extra sriracha or a pinch of red pepper flakes to the sauce.
- For the best texture, toss the cooked noodles with the chicken, vegetables, and sauce shortly before serving. If the sauce seems too thick, add a splash of chicken broth to loosen it.
How to Make Slow Cooker Chicken Lo Mein
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: In the bottom of the slow cooker or in a bowl, whisk together the sesame oil, chicken broth, soy sauce, rice wine vinegar, honey, garlic, ginger, and sriracha until combined.
Step 2: Add the chicken breasts or thighs to the slow cooker and pour the sauce over the top to coat.
Cover and cook on low for 4 hours or on high for 2 ½ hours, until the chicken is cooked through and shreds easily with a fork.
Step 3: Shred the chicken with two forks.
In a small bowl, whisk together the arrowroot powder (or cornstarch) and cold water until smooth. Stir this slurry into the sauce left in the slow cooker.
Step 4: Add the shredded chicken, bell pepper, carrots, green onions, and snow peas (or broccoli or cabbage) to the slow cooker. Cover and cook on high for 30-45 minutes, until the sauce has thickened and the vegetables are tender.
Step 5: While the vegetables cook, prepare the lo mein noodles according to package directions. Drain and set aside.
Step 6: Add the cooked noodles directly to the slow cooker and toss until everything is well coated in the sauce.
Slow Cooker Chicken Lo Mein FAQs
Store leftover chicken lo mein in an airtight container in the refrigerator for 3–4 days.
Reheat individual portions in the microwave, stirring halfway through, until heated through. You can also warm leftovers in a large skillet over medium heat with a small splash of water or chicken broth to loosen the sauce. Stir frequently until hot.
The noodles will absorb some of the sauce as they sit, so adding a little liquid when reheating helps restore their texture. The noodles may be softer the next day, but the leftovers still make a convenient lunch.
Freezer: For the best texture, freeze the cooked chicken and sauce separately from the noodles and vegetables. Let the chicken and sauce cool, then transfer them to a freezer-safe airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat until hot, and prepare fresh noodles and vegetables before combining. You can freeze the fully assembled dish, too, but the noodles and vegetables may become softer after thawing.
Yes! Boneless, skinless chicken thighs work well in this slow cooker chicken lo mein recipe. Dark meat has a little more fat and can be especially juicy. Cook until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
Spaghetti noodles, ramen noodles, and other egg noodles are all good alternatives. Fresh Chinese egg noodles or fresh lo mein noodles, often found in the refrigerated section of Asian grocery stores, are also great options. The type of noodle you choose may change the final texture slightly, so follow the package instructions and cook the noodles separately.
Yes. For a stovetop version, cook the chicken in a large skillet or pan until cooked through, then shred or slice it. Prepare the sauce and thicken it with the arrowroot or cornstarch slurry, add the vegetables, and cook until tender. Toss everything with the cooked noodles and sauce. The stovetop method will be faster, but the cooking process will be a little different from the slow cooker version.
It is not gluten-free. It is dairy-free.
Other Asian-Inspired Noodle Recipes
If you make this slow cooker chicken lo mein recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Easy Slow Cooker Chicken Lo Mein
Ingredients
- 1 tablespoon sesame oil
- ⅓ cup chicken broth
- ⅓ cup soy sauce or tamari
- 3 tablespoons rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 teaspoons sriracha
- 1.5 pounds boneless skinless chicken breast or thighs
- 3 tablespoons arrowroot powder or cornstarch
- 2 tablespoons cold water
- 1 bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 bunch green onions, thinly sliced
- 2 cups snow peas, chopped broccoli, or cabbage
- 8 ounces lo mein noodles (can also use rice noodles)
Instructions
- In the bottom of the slow cooker, whisk together the sesame oil, chicken broth, soy sauce, rice wine vinegar, honey, garlic, ginger, and sriracha until combined.
- Add the chicken breasts or thighs to the slow cooker and spoon some of the sauce over the top to coat.
- Cover and cook on low for 4 hours or on high for 2.5 hours, until the chicken is cooked through and shreds easily with a fork.
- Remove the chicken to a cutting board and shred it with two forks. Set aside.
- In a small bowl, whisk together the arrowroot powder (or cornstarch) and cold water until smooth. Stir this slurry into the sauce left in the slow cooker.
- Add the shredded chicken, bell pepper, carrots, green onions, and snow peas (or broccoli or cabbage) to the slow cooker. Cover and cook on high for 30-45 minutes, until the sauce has thickened and the vegetables are tender.
- While the vegetables cook, prepare the lo mein noodles according to package directions. Drain and set aside.
- Add the cooked noodles directly to the slow cooker and toss until everything is well coated in the sauce.
Notes
- Save time/prep ahead:
- Slice the bell pepper and green onions, shred the carrots, and prepare any additional vegetables a day ahead. Store them in airtight containers in the refrigerator.
- Whisk together the chicken broth, soy sauce, rice wine vinegar, honey, sesame oil, garlic, ginger, and sriracha the night before. Refrigerate the sauce until you're ready to cook.
- For the freshest noodle texture, cook the lo mein noodles just before serving rather than preparing them hours in advance.
- If you want dinner ready at a specific time, allow for the full slow cooker cooking time, including the additional 30–45 minutes for the sauce and vegetables.
- The recipe can be found on My Fitness Pal by searching "BWB Chicken Lo Mein." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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