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.
Ingredients
Main Ingredients
- 1 lb chicken breast, sliced Thin slices cook faster.
- 8 oz lo mein noodles Fresh or dried.
- 2 cups mixed vegetables Include 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.
- to taste green onions, sliced For garnish.
Instructions
Preparation
- 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 to 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.
Notes
For 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.