Slow Cooker Chicken Lo Mein
A comforting and easy chicken lo mein made in the slow cooker, featuring tender chicken and flavorful vegetables tossed with quick-cooking lo mein noodles.
I’ve been making a version of slow cooker chicken lo mein for busy weeknights for years — it’s hands-off, forgiving, and delivers comforting Chinese‑takeout flavors without a delivery fee. This recipe uses sliced chicken breast, a simple savory sauce, and any quick-cooking lo mein noodles you like. If you enjoy easy crockpot dinners, you might also like this creamy crockpot buffalo chicken dip for another no‑fuss option.
Why you’ll love this dish
Slow Cooker Chicken Lo Mein is the kind of meal that hits three major marks: convenience, crowd-pleasing flavor, and minimal cleanup. It’s perfect for weeknight dinners, batch-cooking for lunches, or feeding picky kids who like noodles and familiar savory sauce. Using the slow cooker means the chicken stays tender and the vegetables pick up all the sauce flavor without needing constant attention.
This dish is budget-friendly (chicken breast and packaged noodles keep costs low), flexible (swap veggies or protein easily), and approachable even if you’re new to a slow cooker.
How this recipe comes together
This is a quick overview so you know what to expect: you combine sliced chicken, vegetables, aromatics, and the sauce in the slow cooker, let everything cook gently for 4–6 hours on low, cook the noodles separately, then toss the hot chicken and veggies with the noodles just before serving. The long, low heat builds flavor while keeping the chicken moist. If you want a deeper glaze, finish with a quick cornstarch slurry on the stovetop after combining.
What you’ll need
- 1 lb chicken breast, sliced (thin slices cook faster)
- 8 oz lo mein noodles (fresh or dried)
- 2 cups mixed vegetables (bell peppers, carrots, snap peas — frozen mixes work too)
- 1/4 cup soy sauce (use low‑sodium if desired)
- 2 tablespoons oyster sauce (for umami; use hoisin plus a splash of soy if you don’t have it)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced (or 1/2 tsp ground ginger in a pinch)
- Green onions, sliced, for garnish
Notes/substitutions:
- For gluten‑free, swap soy sauce for tamari and use gluten‑free oyster sauce or mushroom sauce.
- Swap chicken for thinly sliced beef or firm tofu (see Variations).
- If you prefer more sauce, increase soy and oyster sauce by 1–2 tablespoons total.
Step-by-step instructions
- Prep: Slice the chicken into thin strips so it cooks evenly. Mince garlic and ginger and chop vegetables into bite-sized pieces.
- Combine in slow cooker: Put the chicken, mixed vegetables, garlic, ginger, soy sauce, oyster sauce, and sesame oil into the slow cooker. Stir to combine so the chicken is well coated.
- Cook: Set the slow cooker on low and cook for 4–6 hours until the chicken is cooked through and tender. (Internal temperature should reach 165°F / 74°C.)
- Noodles: Cook lo mein noodles according to package directions while the chicken finishes. Drain and set aside.
- Toss and finish: When the slow cooker contents are done, transfer the chicken and vegetables (and any sauce) into a large bowl or straight into the pot with the noodles. Toss thoroughly so the noodles are evenly coated. If you want a thicker sauce, simmer a few tablespoons of the cooking liquid with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) until glossy, then pour over the noodles and toss.
- Serve: Divide into bowls and garnish with sliced green onions. Serve immediately.
Ingredients
(Quick checklist for grocery shopping)
- 1 lb chicken breast, sliced
- 8 oz lo mein noodles
- 2 cups mixed vegetables (bell peppers, carrots, snap peas)
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Green onions, for garnish
Ingredient notes: fresh lo mein noodles give the most authentic texture; if using dried, don’t overcook them in water since they’ll be tossed with hot sauce. Frozen vegetables can be used straight from the bag, but reduce cook time slightly if you prefer crisper veggies.
Directions to follow
- Layer the sliced chicken and vegetables in the slow cooker.
- Add minced garlic and ginger, then pour in soy sauce, oyster sauce, and sesame oil. Mix briefly.
- Cook on low for 4–6 hours; check at 4 hours for tenderness.
- Boil and drain the lo mein noodles according to package instructions.
- Toss the cooked chicken and veggies with the drained noodles. Add a cornstarch slurry if you want a thicker, glossy sauce.
- Plate hot and sprinkle with green onions before serving.
Slow Cooker Chicken Lo Mein
- Prep
- 20 MIN
- Cook
- 6 HRS
- Total
- 6 HRS 20 MIN
- Serves
- 4
01Ingredients
Main Ingredients
02Method
- Preparation
- Combine in Slow Cooker
- Cook
- Noodles
- Toss and Finish
- Serve
Tap a step when it's done. The next one lights up.
0 OF 7 DONE03Recipe notes
- 01For gluten-free, swap soy sauce for tamari and use gluten-free oyster sauce or mushroom sauce. If you prefer more sauce, increase soy and oyster sauce by 1–2 tablespoons total. Refrigerate leftovers within two hours in an airtight container. Keeps well for 3–4 days. Reheat gently in a skillet over medium heat with a splash of water or broth.
04Nutrition
Per serving- Calories
- 441
- Protein
- 37G
- Net carbs
- 49G
- Fat
- 8G
- Fiber
- 5G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
Serve this lo mein straight from the bowl with a sprinkle of toasted sesame seeds and extra green onions. For a fuller dinner: pair it with steamed dumplings, a simple cucumber salad, or spring rolls. If you prefer a heartier pairing, our slow cooker fried rice makes an easy side — try it alongside this lo mein for a lazy Asian-inspired feast: crockpot chicken fried rice.
Presentation tip: mound noodles in the center of a wide bowl, fan the sliced chicken on top, and drizzle any pan sauce over before garnishing to make it look restaurant-worthy.
Storage and reheating tips
Refrigerate leftovers within two hours in an airtight container. Keeps well for 3–4 days.
Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce; microwaving works too but stir halfway to reheat evenly.
To freeze: cool completely, store in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Safety note: always ensure reheated chicken reaches 165°F / 74°C.
Creative twists
- Vegetarian: replace chicken with cubed firm tofu and use hoisin + soy for deeper flavor.
- Spicy: add 1–2 tsp chili garlic sauce or sriracha to the slow cooker.
- Peanut lo mein: stir in 2–3 tbsp peanut butter and a splash of rice vinegar for a nutty twist.
- Surf & turf: swap half the chicken for shrimp (add shrimp in the final 30 minutes to avoid overcooking).
- Regional spin: add five‑spice powder and toasted sesame seeds for a Chinese‑American diner vibe.
Common questions
Can I use frozen chicken?
A: Yes, but I recommend thawing first. Cooking frozen chicken in a slow cooker can leave the center in a temperature danger zone for too long. If you must use frozen, increase the cook time and confirm an internal temp of 165°F.
How do I avoid soggy vegetables?
A: Use heartier vegetables (carrots, bell peppers) and cut them slightly larger. Add delicate veggies like snap peas in the last 1–2 hours of cooking or toss some fresh at the end for crunch.
Can I make this gluten‑free?
A: Absolutely. Use tamari for soy sauce and check for gluten‑free oyster sauce (or use a mushroom-based alternative). Confirm noodle packaging is GF or use rice noodles.
Is it okay to leave in slow cooker longer than 6 hours?
A: On low, an extra hour or two is usually fine, but texture will change the longer it sits — chicken can start to shred and veggies may break down. If you need longer holds, switch to the warm setting once done.
Conclusion
If you want another take on slow‑cooker lo mein, this version has a slightly different approach and might inspire a twist: Easy Crockpot Chicken Lo Mein – The Chunky Chef. For a different spin, try my Slow Cooker Asian Chicken.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
