Description
This Slow Cooker Honey Garlic Chicken Noodles recipe combines tender, flavorful chicken thighs cooked low and slow in a savory honey garlic sauce with lo mein noodles. The dish is finished with fresh scallions and sesame seeds, making it an easy, comforting meal perfect for busy days.
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
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
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 well combined.
- Add Chicken: Place the boneless, skinless chicken thighs in a single layer within the honey mixture in the slow cooker, ensuring they are fully coated.
- Slow Cook: Cover the slow cooker and cook on HIGH for 3 hours or on LOW for 5 hours, or until the chicken is tender and easily shreddable.
- Shred Chicken: Transfer the chicken thighs to a cutting board and shred them finely using two forks.
- Thicken Sauce: Whisk together tap water and cornstarch in a small bowl to create a slurry. With the slow cooker set to HIGH, stir in the cornstarch mixture into the sauce until it thickens slightly. Then, turn off the slow cooker.
- Combine and Serve: Return the shredded chicken to the slow cooker along with the cooked lo mein noodles and thinly sliced scallions. Toss everything gently to coat evenly in the sauce. Divide into bowls and garnish with extra scallions and white sesame seeds before serving.
Notes
- Use lower-sodium soy sauce to control salt content.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- To save time, cook noodles ahead according to package directions.
- Adjust Sriracha amount based on preferred spice level.
- Leftovers store well in the refrigerator up to 3 days.
- Ensure slow cooker is large enough to accommodate all ingredients comfortably.
