Description
This Slow Cooker Honey Garlic Chicken Noodles recipe offers a flavorful and effortless dinner option that combines tender, slow-cooked chicken thighs with a savory honey garlic sauce, served over fresh lo mein noodles. The dish is enhanced with layers of Asian-inspired sauces, ginger, and a hint of spice from Sriracha, making it a comforting and crowd-pleasing meal perfect for busy weeknights.
Ingredients
Scale
Sauce Ingredients
- â…“ cup honey
- ¼ cup lower-sodium soy sauce
- 6 medium garlic cloves, minced
- 2 tablespoons dark soy sauce (or regular soy sauce)
- 2 tablespoons oyster sauce
- 1 tablespoon Sriracha chili sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons grated fresh ginger
- 2 teaspoons toasted sesame oil
- ½ teaspoon kosher salt
Main Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 2 tablespoons tap water
- 1 tablespoon cornstarch
- 16 ounces fresh lo mein noodles, cooked according to package directions
- 3 large scallions, thinly sliced, plus more for garnish
- White sesame seeds, for garnish
Instructions
- Combine Sauce Ingredients: In a 6-quart slow cooker, stir together honey, soy sauce, minced garlic, dark soy sauce, oyster sauce, Sriracha, Shaoxing wine, grated ginger, toasted sesame oil, and kosher salt until fully combined.
- Add Chicken: Place the boneless, skinless chicken thighs in a single layer over the honey garlic sauce mixture in the slow cooker to ensure even cooking and flavor absorption.
- Slow Cook: Cover the slow cooker and cook on HIGH for 3 hours or LOW for 5 hours, or until the chicken thighs are tender and cooked through.
- Shred Chicken: Carefully transfer the cooked chicken to a cutting board and shred it using two forks to pull the meat apart into bite-sized pieces.
- Thicken Sauce: In a small bowl, whisk together tap water and cornstarch to create a slurry. With the slow cooker set to HIGH, stir the cornstarch mixture into the sauce inside the slow cooker and cook until the sauce thickens slightly. Turn off the slow cooker afterward.
- Combine and Serve: Return the shredded chicken to the slow cooker. Add the cooked lo mein noodles and thinly sliced scallions. Toss everything together to coat the noodles and chicken evenly with the thickened sauce. Serve in bowls garnished with additional scallions and white sesame seeds for a final touch of flavor and crunch.
Notes
- For best results, use fresh lo mein noodles and cook according to the package directions before adding to the slow cooker.
- Adjust the level of Sriracha to your preferred spiciness.
- If Shaoxing wine is unavailable, substitute with dry sherry or omit for a milder flavor.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- The sauce can be thickened more or less depending on personal preference by adjusting the cornstarch amount.
