Crockpot Chicken Lo Mein
A comforting and low-effort slow cooker meal featuring tender shredded chicken, vibrant veggies, and chewy lo mein noodles, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 oz lo mein noodles (or spaghetti/egg noodles as a substitute)
- 1 cup sliced bell peppers (use mixed colors for visual appeal)
- 1 cup sliced carrots (julienne or thin coins)
- 1 cup snap peas (trimmed)
- 3 cloves garlic, minced
- 1/4 cup soy sauce (use low-sodium if preferred)
- 1/4 cup oyster sauce (or hoisin for a sweeter profile)
- 2 tbsp sesame oil
- 1 tsp grated ginger (fresh gives the best brightness)
- Salt and pepper to taste
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- Scatter the sliced bell peppers, carrots, and snap peas over the chicken. Don’t stir.
- In a small bowl, whisk together the minced garlic, soy sauce, oyster sauce, sesame oil, grated ginger, and a pinch of salt and pepper. Pour this sauce evenly over the chicken and vegetables.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
Cooking
- The chicken should register 165°F (74°C) and shred easily.
- About 30 minutes before serving, bring a pot of salted water to a boil and cook the lo mein noodles according to the package directions.
- Drain and toss with a little sesame oil to keep them from sticking.
- When the chicken is done, remove the lid and shred the meat with two forks directly in the slow cooker.
- Stir the shredded chicken and vegetables so the sauce coats everything.
- Add the cooked lo mein noodles to the slow cooker and toss gently until well combined.
- Adjust seasoning with more soy sauce or a splash of rice vinegar if it needs brightness.
- Serve hot.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave. To freeze, pack cooled portions in freezer-safe containers for up to 2 months.