Crockpot Chicken Lo Mein

Looking for an effortless yet incredibly flavorful weeknight dinner? Our Crockpot Chicken Lo Mein brings your favorite takeout dish right to your slow cooker, minimizing cleanup while maximizing tender chicken and perfectly coated noodles. This recipe is so simple, you’ll wonder why you haven’t made slow cooker Lo Mein sooner!

Why You Will Love This Recipe

This Crockpot Chicken Lo Mein is a game-changer for busy families. The slow cooking process ensures the chicken stays incredibly moist and tender, while the sauce melds beautifully with the noodles and vegetables. It requires very little hands-on time—just dump the ingredients in the cooker and let it work its magic. Plus, it tastes just as good, if not better, than the takeout version, offering a delicious, customizable Asian-inspired meal with minimal effort.

Ingredients

• Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Low-sodium soy sauce
• Oyster sauce (or vegetarian stir-fry sauce)
• Sesame oil
• Brown sugar (or honey)
• Fresh ginger, minced
• Garlic, minced
• Chicken broth
• Cornstarch
• Lo Mein noodles (or spaghetti/fettuccine in a pinch)
• Shredded carrots
• Frozen peas
• Sliced green onions (for garnish)
• Sesame seeds (for garnish)

Step-by-Step Instructions

1. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, minced ginger, minced garlic, and chicken broth. This forms your rich Lo Mein sauce base.
2. Place the bite-sized chicken pieces into the basin of your slow cooker.
3. Pour about three-quarters of the prepared sauce mixture over the chicken, ensuring the pieces are coated. Reserve the remaining sauce mixture for later.
4. Cover the Crockpot and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours, until the chicken is cooked through and easily shreddable.
5. About 30 minutes before serving, cook the Lo Mein noodles according to package directions until al dente. Drain well.
6. In the small bowl you used earlier, whisk the cornstarch into the remaining reserved sauce mixture until smooth.
7. Stir the cornstarch slurry into the slow cooker contents. Stir well to combine with the chicken.
8. Add the shredded carrots and frozen peas directly into the slow cooker. Stir again.
9. Continue cooking on HIGH for another 15 to 20 minutes, or until the sauce has thickened to a glossy, coating consistency.
10. Gently stir in the cooked and drained noodles until everything is evenly coated with the thick sauce.
11. Serve immediately, garnished generously with sliced green onions and sesame seeds.

Expert Tips / Pro Tips

• Do Not Overcook the Noodles: Since the noodles cook slightly further in the thick sauce at the end, cook them just shy of fully done (al dente). Soggy noodles ruin Lo Mein!
• Thicken Wisely: If you find the sauce isn’t thickening enough after adding the cornstarch slurry, remove about half a cup of the hot liquid into a small bowl, whisk in more cornstarch (1 teaspoon at a time), and return it to the slow cooker until desired thickness is reached.
• Sear the Chicken First (Optional): For extra flavor depth, briefly sear the chicken pieces in a hot skillet before adding them to the slow cooker. This adds a pleasing caramelized exterior.
• Use Chicken Thighs: While breasts work fine, chicken thighs hold up better to slow cooking and remain juicier.

Variations & Substitutions

• Protein Swap: This recipe works wonderfully with pork tenderloin or shrimp (add shrimp only during the last 30 minutes of cooking so it doesn’t get tough). For vegetarian options, use firm tofu cubes.
• Vegetable Boost: Feel free to add sliced mushrooms, bell peppers, or broccoli florets during the last hour of cooking time.
• Spice It Up: Add a teaspoon of sriracha or red pepper flakes to the sauce mixture for a spicy kick.
• Gluten-Free: Substitute the soy sauce with tamari or a certified gluten-free soy sauce alternative.

Serving Suggestions

Crockpot Chicken Lo Mein is hearty enough to be a complete meal on its own, but it pairs wonderfully with simple, fresh sides. For a great combination, serve alongside crispy vegetable egg rolls or spring rolls. A light, crisp cucumber salad with a rice vinegar dressing offers a refreshing contrast to the savory sauce. A side of steamed edamame sprinkled with sea salt is also a fantastic, healthy addition.

Storage, Freezing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Because noodles absorb a lot of liquid as they sit, the leftovers might seem dry. To revive them, add a tablespoon or two of chicken broth or water per serving when reheating.

Freezing is possible, but the texture of the noodles may degrade slightly upon thawing. If you plan to freeze, it’s best to freeze the saucy chicken mixture separately from the cooked noodles. Thaw overnight in the refrigerator. Reheat thoroughly on the stovetop, adding fresh cooked noodles just before serving.

Nutrition Information

Note: Nutritional values are estimates and will vary based on specific ingredients and portion sizes used.

FAQ

What kind of noodles should I use for this recipe?

The best traditional noodles are actual Lo Mein noodles, which are thick wheat noodles. If you cannot find them, spaghetti, fettuccine, or even thick ramen noodles (without the seasoning packet) work very well as substitutions.

Can I add fresh vegetables directly to the slow cooker?

You can add sturdy vegetables like carrots, onions, or broccoli florets to the slow cooker during the last 1 to 1.5 hours of cooking time. Softer vegetables like bell peppers or bok choy should be added during the last 30 minutes, or briefly stir-fried and added just before serving, as long slow cooking can make them mushy.

Why is my sauce too thin?

The sauce thickens once the cornstarch slurry is added and heated through for that final 15-20 minutes. If it is still too thin after that time, it likely needs more cornstarch. Remember to always mix the cornstarch with an equal amount of cold liquid first before adding it to the hot slow cooker contents.

Crockpot Chicken Lo Mein

A simplified, hands-off adaptation of classic Chicken Lo Mein, cooked to tender perfection in a slow cooker and tossed with savory sauce and noodles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese-American

Calories: 480

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
• 1 large onion sliced
• 1 cup shredded carrots
• 1 cup sliced mushrooms
• 1 bag (12 oz) frozen broccoli florets
• 12 oz lo mein noodles or spaghetti/linguine

Crockpot Sauce

• 1/2 cup soy sauce low sodium preferred
• 1/4 cup chicken broth
• 3 tbsp brown sugar
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic minced
• 1 tsp ground ginger

Finishing Touches

• 2 tbsp cornstarch mixed with 2 tbsp cold water for slurry
• 2 tbsp green onions sliced, for garnish
• 1 tsp sesame seeds toasted, for garnish

Method

 

Instructions

1. In a small bowl, whisk together all the sauce ingredients: soy sauce, chicken broth, brown sugar, sesame oil, rice vinegar, minced garlic, and ground ginger. Set aside.
2. Place the cut chicken pieces, sliced onion, shredded carrots, mushrooms, and frozen broccoli florets into the basin of a 4-quart or larger slow cooker.
3. Pour the prepared sauce mixture evenly over the chicken and vegetables in the slow cooker. Stir gently to coat everything.
4. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
5. About 30 minutes before serving, prepare the noodles according to package directions (typically boiling briefly). Drain well.
6. Once the chicken is tender, shred it slightly using two forks directly in the slow cooker. Whisk the cornstarch slurry (cornstarch and cold water) and stir it into the crockpot juices. Cover and cook on HIGH for another 10-15 minutes until the sauce has thickened slightly.
7. Add the cooked and drained noodles directly into the slow cooker. Gently toss everything together until the noodles are well coated in the sauce. Allow to heat through for 5 minutes.
8. Serve immediately garnished with sliced green onions and toasted sesame seeds.

Notes

This recipe is extremely flexible. Feel free to substitute vegetables like cabbage or bell peppers. If you prefer a sweeter sauce, increase the brown sugar by 1 tablespoon. If you want spicier Lo Mein, add 1/2 teaspoon of red pepper flakes to the sauce mixture.