Crockpot Sticky Garlic Chicken Noodles
Effortless and comforting, this Crockpot Sticky Garlic Chicken Noodles features tender chicken thighs in a sticky honey-soy glaze tossed with egg noodles, perfect for busy weeknights and picky eaters.
I first tried this Crockpot Sticky Garlic Chicken Noodles on a rainy weeknight when I wanted something warm, hands-off, and comforting—and it delivered. Tender slow-cooked chicken in a glossy honey-soy glaze, tossed with pillowy egg noodles, is exactly the kind of cozy dinner that feels special without the fuss. If you want a recipe in your rotation that’s perfect for busy evenings and picky eaters, check out another slow-cooker sticky garlic chicken noodles recipe I compared notes with while testing this one.
Why you’ll love this dish
This recipe hits a sweet spot: it’s effortless, budget-friendly, and crowd-pleasing. Chicken thighs cook slowly until shreddable, the honey-soy mixture reduces into a sticky, savory sauce, and the egg noodles soak up that flavor. It’s terrific for weeknights, meal-prepping, and feeding kids or a group—no last-minute pan-frying required.
Why it stands out:
- Hands-off cooking: toss ingredients in the crockpot and go about your day.
- Deep flavor from slow cooking: garlic and ginger mellow and sweeten as they simmer.
- Flexible: swap ingredients for dietary needs or pantry limits.
How this recipe comes together
This is the quick overview so you know what to expect:
- Season and brown (optional) the chicken thighs for extra flavor.
- Combine soy, honey, garlic, ginger, sesame oil, and chicken broth in the slow cooker; nestle the thighs in.
- Cook low for 4–6 hours (or high 2–3 hours) until chicken is falling-apart tender.
- Remove chicken, shred, and return to the crockpot. Thicken the sauce with a cornstarch slurry.
- Cook egg noodles separately, drain, then toss with the saucy shredded chicken. Garnish and serve.
What you’ll need
- 4 pieces chicken thighs (Perfect for slow cooking.)
- 8 oz egg noodles (Cook according to package instructions.)
- 1/4 cup soy sauce (Use tamari for a gluten-free version.)
- 1/4 cup honey (Substitute with brown sugar if needed.)
- 4 cloves garlic, minced (Fresh garlic is recommended.)
- 1 tablespoon ginger, minced (Fresh ginger preferred for flavor.)
- 1/2 cup chicken broth (Add more as needed.)
- 2 tablespoons cornstarch (Used to thicken the sauce.)
- 2 tablespoons water (For mixing with cornstarch.)
- 1 tablespoon sesame oil (Can be omitted but adds flavor.)
- To taste Green onions for garnish (Add when serving.)
Notes and substitutions: Use boneless thighs for easier shredding; bone-in adds flavor but takes a touch longer. For a gluten-free meal swap soy sauce for tamari. If you prefer a less sweet sauce, reduce the honey to 3 tablespoons. For more detailed ingredient notes and swaps, see the full sticky garlic chicken noodles recipe I reviewed while developing this version.
Step-by-step instructions
- Prep the aromatics: mince garlic and ginger.
- (Optional) Sear the chicken thighs in a hot skillet for 2 minutes per side until lightly browned. This step adds flavor but isn’t required.
- Whisk together soy sauce, honey, garlic, ginger, sesame oil, and chicken broth. Pour half into the slow cooker.
- Add the chicken thighs to the crockpot and pour the remaining sauce over them.
- Cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken easily shreds with forks.
- Remove the thighs, shred with two forks, and return the shredded meat to the crockpot. Stir to coat.
- Mix cornstarch and water to make a slurry. Pour into the crockpot and stir. Cover and let the sauce bubble for 5–10 minutes to thicken. If it’s still thin, repeat with another 1 teaspoon cornstarch mixed into water.
- While the sauce thickens, cook egg noodles according to package directions. Drain well.
- Toss the noodles with the shredded chicken and sauce in the crockpot or serve the chicken over the noodles. Garnish with sliced green onions and an extra drizzle of sesame oil if you like.
Crockpot Sticky Garlic Chicken Noodles
- Prep
- 15 MIN
- Cook
- 6 HRS
- Total
- 6 HRS 15 MIN
- Serves
- 4
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
Tap a step when it's done. The next one lights up.
0 OF 9 DONE03Recipe notes
- 01Use boneless thighs for easier shredding; bone-in adds flavor but takes a touch longer. For a gluten-free meal swap soy sauce for tamari. To reduce sweetness, lower honey to 3 tablespoons.
04Nutrition
Per serving- Calories
- 492
- Protein
- 34G
- Net carbs
- 62G
- Fat
- 11G
- Fiber
- 2G
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 as a complete meal or with simple sides:
- Plate: Place a nest of egg noodles in a shallow bowl, top with shredded chicken and spoon extra sauce. Sprinkle green onions and toasted sesame seeds.
- Sides: Steamed broccoli, sugar snap peas, or a crisp cucumber salad cut the richness.
- Beverage pairing: A chilled jasmine tea or a light citrus soda complements the sweet-savory glaze.
- Make it a bowl: Add quick-pickled carrots or kimchi for brightness and texture.
Storage and reheating tips
Refrigerate: Cool to room temperature and store in an airtight container within 2 hours. Keeps 3–4 days.
Freeze: Place cooled chicken (without noodles) and sauce into a freezer-safe container; freeze up to 2–3 months. Freeze noodles separately if possible to avoid mushiness.
Reheat: Thawed or refrigerated portions reheat gently on the stovetop over low heat with a splash of chicken broth to loosen the sauce. Microwave in short bursts, stirring between, to prevent drying.
Safety: Always reheat to 165°F (74°C) before serving.
Creative twists
- Spicy: Add 1–2 teaspoons sriracha or a sliced chili pepper to the sauce.
- Peanut twist: Stir in 2 tablespoons peanut butter into the sauce before serving for a Thai-style spin.
- Veg-forward: Add carrots, mushrooms, or bell peppers to the slow cooker in the last 60–90 minutes of cooking.
- Low-carb: Swap egg noodles for zucchini ribbons or shirataki noodles (add them at the end).
- Vegan swap: Use firm tofu in place of chicken and vegetable broth; adjust cooking time to allow tofu to absorb sauce in a crockpot on low for 2–3 hours.
Common questions
Can I use chicken breasts instead of thighs?
A: Yes, but breasts can dry out in long slow-cooker sessions. If using breasts, check at 2–3 hours on LOW and remove once they shred easily.
How long does it take in a crockpot?
A: Expect 4–6 hours on LOW or 2–3 hours on HIGH for tender thighs. Exact time depends on your slow cooker and whether you used bone-in or boneless pieces.
Can I make this gluten-free?
A: Absolutely—use tamari or a gluten-free soy sauce substitute and check your broth for gluten-containing additives.
Will the sauce thicken properly in the crockpot?
A: Yes—use the cornstarch slurry and allow 5–10 minutes on high or uncovered to activate the starch. If your slow cooker never boils vigorously, you can thicken on the stovetop in a small saucepan for quicker results.
Can I assemble this ahead of time in the morning?
A: Yes. Put everything in the slow cooker insert, refrigerate overnight, then set to cook in the morning (add 30–60 minutes to cooking time if thoroughly chilled).
Conclusion
This Crockpot Sticky Garlic Chicken Noodles recipe is a low-effort way to get a high-comfort meal on the table. For more ideas, check out Slow Cooker Honey Garlic Chicken & Noodles – Persnickety Plates and my Sweet & Sticky Slow Cooker Honey Garlic Chicken Recipe.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
