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 convenient meal characterized by tender shredded chicken thighs simmered in a savory honey garlic sauce. Combined with fresh lo mein noodles and garnished with scallions and sesame seeds, it makes a comforting and effortless dinner for six.

Ingredients

Scale

Sauce and Chicken

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

Thickener

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

Prepare the sauce base: In a 6-quart slow cooker, combine honey, soy sauce, minced garlic, dark soy sauce, oyster sauce, Sriracha, Shaoxing wine, grated ginger, toasted sesame oil, and kosher salt. Stir well to incorporate all ingredients evenly.
Add chicken: Place the boneless, skinless chicken thighs in a single layer over the honey garlic sauce mixture within the slow cooker.
Cook chicken: Cover the slow cooker and cook on HIGH for 3 hours (or LOW for 5 hours) until the chicken becomes tender and fully cooked through.
Shred chicken: Transfer the chicken onto a cutting board and shred it thoroughly using a fork to create bite-sized pieces.
Thicken sauce: In a small bowl, whisk together tap water and cornstarch to make a slurry. Switch the slow cooker to HIGH, then stir the cornstarch mixture into the sauce and cook until the sauce thickens slightly. Turn off the slow cooker once thickened.
Combine and serve: Return the shredded chicken to the slow cooker along with the cooked lo mein noodles and sliced scallions. Toss everything gently to coat evenly with the sauce. Serve the noodles in bowls garnished with extra scallions and white sesame seeds for added flavor and crunch.

Notes

For a spicier dish, increase the amount of Sriracha or add some chili flakes.
Use boneless, skinless chicken thighs for extra tenderness; chicken breasts can also be used but may be less juicy.
Ensure lo mein noodles are cooked just before combining to avoid over-softening during slow cooker mixing.
If you prefer a thicker sauce, you can increase cornstarch by an additional 0.5 tablespoon.
Shaoxing wine can be substituted with dry sherry or omit for a non-alcoholic version.

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