Easy Slow Cooker Chicken Lo Mein
This slow cooker chicken lo mein features tender chicken, fresh vegetables, and chewy noodles tossed in a flavorful homemade sauce. An easy dinner for busy nights!
Servings: 5
Calories: 437kcal
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.
Nutrition
Serving: 1serving | Calories: 437kcal | Carbohydrates: 59.9g | Protein: 39g | Fat: 5.1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.4g | Cholesterol: 102mg | Sodium: 1473mg | Potassium: 753mg | Fiber: 3.8g | Sugar: 20g
