Name: Slow Cooker Honey Garlic Chicken Noodles Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Asian
Ingredients: ⅓ 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; 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

Description

This Slow Cooker Honey Garlic Chicken Noodles recipe offers a flavorful and easy one-pot meal. Tender chicken thighs simmer in a sweet and savory honey garlic sauce enriched with soy, oyster sauce, and a touch of spice from Sriracha, then combined with fresh lo mein noodles and scallions for a satisfying dinner.

Ingredients

Scale

Sauce Ingredients

⅓ 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

Chicken and Thickening

1 ½ pounds boneless, skinless chicken thighs
2 tablespoons tap water
1 tablespoon cornstarch

Noodles and Garnish

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

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Instructions

Combine Sauce Ingredients: In a 6-quart slow cooker, stir together honey, soy sauce, garlic, dark soy sauce, oyster sauce, Sriracha, Shaoxing wine, grated ginger, toasted sesame oil, and kosher salt until well combined.
Add Chicken: Place the boneless, skinless chicken thighs in a single layer over the honey garlic sauce mixture in the slow cooker.
Slow Cook: Cover and cook on HIGH for 3 hours or LOW for 5 hours until the chicken is tender and cooked through.
Shred Chicken: Transfer the cooked chicken to a cutting board and shred it using two forks.
Thicken Sauce: In a small bowl, whisk together tap water and cornstarch until smooth. Turn the slow cooker to HIGH, stir in the cornstarch mixture into the sauce, and cook for a few minutes until the sauce thickens slightly. Then turn off the slow cooker.
Combine and Serve: Return the shredded chicken to the slow cooker and add the cooked lo mein noodles and sliced scallions. Toss everything to coat evenly in the sauce. Serve in bowls garnished with additional scallions and white sesame seeds.

Notes

Use fresh lo mein noodles for the best texture; cook according to package instructions before adding to the slow cooker.
If you don’t have Shaoxing wine, dry sherry is a good substitute.
Adjust the amount of Sriracha to control the spiciness of the dish.
For a gluten-free version, use gluten-free soy sauce and oyster sauce alternatives.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 3 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Asian