Description
This Slow Cooker Honey Garlic Chicken Noodles recipe features tender chicken thighs simmered in a flavorful honey garlic sauce, combined with fresh lo mein noodles and garnished with scallions and sesame seeds. Perfect for a comforting, hands-off meal with a balance of sweet, savory, and spicy notes.
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
- 1 ½ pounds boneless, skinless chicken thighs
Thickening Mixture
- 2 tablespoons tap water
- 1 tablespoon cornstarch
Other
- 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, combine honey, lower-sodium soy sauce, minced garlic, dark soy sauce, oyster sauce, Sriracha chili sauce, Shaoxing wine, grated ginger, toasted sesame oil, and kosher salt. Stir well to blend all flavors.
- Add Chicken: Place the boneless, skinless chicken thighs in a single layer within the honey garlic sauce mixture in the slow cooker, ensuring they are coated evenly.
- Slow Cook: Cover the slow cooker and cook on HIGH for 3 hours or on LOW for 5 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken thighs from the slow cooker and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Thicken Sauce: In a small bowl, whisk together the tap water and cornstarch to form a slurry. With the slow cooker set to HIGH, stir the cornstarch mixture into the sauce. Continue stirring until the sauce slightly thickens, then turn off the slow cooker.
- Combine and Serve: Return the shredded chicken back into the slow cooker along with the cooked lo mein noodles and thinly sliced scallions. Toss everything together to coat the noodles and chicken thoroughly with the sauce. Serve in bowls and garnish with extra scallions and white sesame seeds for a finishing touch.
Notes
- Ensure to cook the lo mein noodles just before combining with the chicken to avoid them becoming mushy during slow cooking.
- If Shaoxing wine or dry sherry is unavailable, a splash of mirin or rice vinegar can be used as a substitute.
- For less spice, reduce or omit the Sriracha chili sauce according to taste.
- Use fresh ginger for best flavor, but ground ginger can be a backup in a pinch.
- Leftovers store well in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.
