Description
This Slow Cooker Honey Garlic Chicken Noodles recipe combines tender, flavorful chicken thighs cooked gently in a sweet and savory honey garlic sauce, served over fresh lo mein noodles. Perfectly balanced with hints of ginger, sesame, and a touch of heat from Sriracha, this comforting dish is easy to prepare and ideal for a hassle-free weeknight dinner.
Ingredients
Scale
Sauce and Chicken
- 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
- 1 ½ pounds boneless, skinless chicken thighs
Thickening and Noodles
- 2 tablespoons tap water
- 1 tablespoon cornstarch
- 16 ounces fresh lo mein noodles, cooked according to package directions
Garnish
- 3 large scallions, thinly sliced, plus more for garnish
- White sesame seeds, for garnish
Instructions
- Mix the Sauce: In a 6-quart slow cooker, stir together the honey, soy sauce, minced garlic, dark soy sauce, oyster sauce, Sriracha chili sauce, 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.
- Cook Chicken: Cover the slow cooker and cook on HIGH for 3 hours or on LOW for 5 hours, until the chicken is tender and cooked through.
- Shred Chicken: Transfer the cooked chicken thighs to a cutting board and shred them finely with two forks.
- Thicken Sauce: In a small bowl, whisk together the tap water and cornstarch. With the slow cooker set to HIGH, gradually stir in the cornstarch mixture. Continue stirring until the sauce thickens slightly, then turn off the slow cooker.
- Combine and Serve: Return the shredded chicken to the slow cooker along with the cooked fresh lo mein noodles and thinly sliced scallions. Toss everything gently to coat the noodles and chicken evenly with the sauce. Divide into serving bowls and garnish with extra scallions and a sprinkle of white sesame seeds.
Notes
- For a spicier kick, adjust the amount of Sriracha chili sauce according to taste.
- Fresh lo mein noodles provide the best texture, but dried or other egg noodles can be substituted if necessary.
- If you don’t have Shaoxing wine, dry sherry works well as an alternative.
- To make this dish gluten-free, use tamari or a gluten-free soy sauce substitute and check all sauces for gluten content.
- The sauce thickens best when the cornstarch mixture is added at the end and the slow cooker is on HIGH heat.
