Slow Cooker Chicken Chow Mein
Slow Cooker Chicken Chow Mein is a delicious and easy-to-make Chinese-inspired dish that is perfect for a busy weeknight meal.
This one-pot meal is made by slow-cooking chicken, vegetables, and noodles in a flavorful sauce, resulting in a tender and savory dish that the whole family will enjoy.
Recipe Notes:
- I’ve used boneless, skinless chicken thighs for a more tender and flavorful result, but you can also use chicken breasts if you prefer.
- Cut the chicken into bite-sized pieces, so it cooks evenly and is easier to serve.
- To reduce the salt content in this dish, use low-sodium soy sauce.
- For added texture and flavor, stir in chopped water chestnuts or bamboo shoots before serving.
- Cook the noodles separately and add them to the crockpot at the end, or serve the chow mein over cooked rice instead.
Ultimately, the choice between Chicken Chow Mein and Chicken Lo Mein comes down to personal preference. If you enjoy crispy noodles and prefer a lighter sauce, Chicken Chow Mein might be your go-to. If you prefer softer noodles and a saucier dish, Chicken Lo Mein might be more to your liking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw frozen chow mein in the fridge and reheat on the stovetop or in the microwave.
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WHAT VARIATIONS CAN I MAKE TO CHICKEN CHOW MEIN?
- Vegetables: Add or substitute different vegetables such as bell peppers, celery, broccoli, mushrooms, or snow peas.
- Sauce: Experiment with different sauces, such as hoisin sauce or sweet and sour sauce.
- Spices: Add spices such as red pepper flakes to give the dish more flavor and heat.
- Protein: Substitute chicken with beef, pork, or tofu to change the protein.
- Noodles: Use different types of noodles, such as udon or rice noodles, for a different texture.
- Garnishes: Top with sesame seeds and cilantro for added flavor and presentation.
Slow-Cooker Chicken Chow Mein
- Prepare chow mein noodles according to package directions and set aside.
- In a large skillet over medium high heat, warm the avocado oil and add the diced chicken thighs. Cook for 2 minutes per side to sear the chicken then remove from heat. (Note: the chicken will not be fully cooked through and will finish cooking in the slow cooker).
- In a small mixing bowl, combine the minced garlic cloves, oyster sauce, soy sauce, chicken broth, honey, ground ginger and black pepper until well combined.
- Add the seared chicken pieces, carrots, cabbage and whisked sauce to the bottom of a 6 quart or larger slow cooker.
- Cover the slow cooker with the lid and cook on high for 2 hours or low for 4-6 hours, until the vegetables are soft and the chicken is fully cooked, with an internal temperature of 165 degrees F.
- In a separate small bowl, whisk together the cornstarch and water until smooth. Pour into the slow cooker and cook for another 15-20 minutes on high or until the sauce has thickened.
- Add the cooked chow mein noodles into the crockpot and toss to mix.
- Garnish with the sliced green onions and serve immediately. Enjoy!
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Slow-Cooker Chicken Chow Mein
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Ingredients
- 1 & 1/2 lbs chicken thighs diced
- 1 tablespoon avocado or olive oil
- 12 oz chow mein noodles cooked and drained
- 1 cup carrot sticks
- 2 cups thinly sliced green cabbage
- 1/2 cup chicken broth
- 2 garlic cloves minced
- 1/4 cup oyster sauce
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 cup sliced green onions
Instructions
- Prepare chow mein noodles according to package directions and set aside.
- In a large skillet over medium high heat, warm the avocado oil and add the diced chicken thighs. Cook for 2 minutes per side to sear the chicken then remove from heat. (Note: the chicken will not be fully cooked through and will finish cooking in the slow cooker).
- In a small mixing bowl, combine the minced garlic cloves, oyster sauce, soy sauce, chicken broth, honey, ground ginger and black pepper until well combined.
- Add the seared chicken pieces, carrots, cabbage and whisked sauce to the bottom of a 6 quart or larger slow cooker.
- Cover the slow cooker with the lid and cook on high for 2 hours or low for 4-6 hours, until the vegetables are soft and the chicken is fully cooked, with an internal temperature of 165F.
- In a separate small bowl, whisk together the cornstarch and water until smooth. Pour into the slow cooker and cook for another 15-20 minutes on high or until the sauce has thickened.
- Add the cooked chow mein noodles into the crockpot and toss to mix.
- Garnish with the sliced green onions and serve immediately. Enjoy!
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Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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What do you do with the chicken broth? It is never mentioned in the directions.
Sorry about that Terri, It’s in step 3 and is in the directions now.
Hello! Thank you for the slo cooker chicken chow main recipe. You have chicken broth in the ingredients, but I don’t see it in the cooking “Instructions”….Thank You!
You will add that is step 3 🙂 It is in the instructions now. I hope you love it!