Print

Crockpot Chicken Noodles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and flavorful dish made with tender chicken, vibrant veggies, and savory noodles, all cooked slowly in a rich sauce.

Ingredients

Scale
  • 2 large boneless, skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup matchstick carrots
  • 2 cups snow peas or broccoli
  • 8 oz lo mein noodles or spaghetti
  • Green onions and sesame seeds for garnish

Instructions

  1. Place the chicken thighs in the slow cooker.
  2. Pour in the low-sodium chicken broth and soy sauce.
  3. Add minced garlic and grated ginger, gently stirring to coat the chicken.
  4. Introduce the sliced red bell pepper, snow peas or broccoli, and matchstick carrots. Mix everything together carefully.
  5. Close the lid and let it cook on low for 6 to 8 hours.
  6. About 30 minutes before serving, cook the lo mein noodles according to package instructions and drain.
  7. Transfer the chicken and veggies to a bowl, pour remaining broth over the noodles, and drizzle with sesame oil before serving.

Notes

For best results, use frozen vegetables if you’re in a hurry or adjust the seasoning to taste with extra soy sauce or chili sauce for heat. Consider tofu or tempeh for a vegetarian option.

Nutrition

Find it online: https://www.tastysavvy.com/crockpot-chicken-noodles/