Easy Crockpot Chicken Lo Mein
This easy Crockpot Chicken Lo Mein is a comforting and satisfying weeknight dinner that your slow cooker does most of the work for. It’s quick, simple, and crowd-pleasing, perfect for busy evenings.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4
Ingredients
Scale
Main ingredients
- 1 lb boneless, skinless chicken thighs
- 3 cups mixed stir-fry vegetables (e.g., carrots, bell peppers, snow peas; can use frozen)
- 0.5 cup soy sauce
- 0.25 cup hoisin sauce
- 1 tbsp minced ginger (fresh preferred, or 1 tsp ginger paste)
- 1 tsp sesame oil
- 8 oz lo mein noodles (cooked according to package directions)
Instructions
- Place boneless, skinless chicken thighs into the bottom of your slow cooker.
- Sprinkle mixed stir-fry vegetables on top of the chicken.
- In a small bowl, whisk together soy sauce, hoisin sauce, minced ginger, and sesame oil until blended.
- Pour the sauce mixture over the chicken and vegetables in the slow cooker, ensuring everything is coated.
- Cover and cook on LOW for 3 to 4 hours, or until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker (leaving the vegetables in to stay warm). Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir to combine with the vegetables and sauce.
- Serve the Crockpot Chicken Lo Mein over freshly cooked lo mein noodles. Stir to coat the noodles with the sauce.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if needed to keep it moist. Do not freeze the finished dish with noodles.
Find it online: https://speedydishes.com/easy-crockpot-chicken-lo-mein/