Description

Slow Cooker Honey Garlic Chicken Noodles is a comforting and flavorful recipe combining tender, slow-cooked chicken thighs in a sweet and savory honey garlic sauce. Served over fresh lo mein noodles and garnished with scallions and sesame seeds, this dish offers an easy, hands-off cooking method perfect for busy days while delivering restaurant-quality taste.

Ingredients

Scale

Sauce Ingredients

⅓ cup honey
¼ cup lower-sodium soy sauce
6 medium garlic cloves, minced
2 tablespoons dark soy sauce (or regular soy sauce)
2 tablespoons oyster sauce
1 tablespoon Sriracha chili sauce
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons grated fresh ginger
2 teaspoons toasted sesame oil
½ teaspoon kosher salt

Main Ingredients

1 ½ pounds boneless, skinless chicken thighs
16 ounces fresh lo mein noodles, cooked according to package directions
3 large scallions, thinly sliced, plus more for garnish
White sesame seeds, for garnish

Thickening Mixture

2 tablespoons tap water
1 tablespoon cornstarch

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Instructions

Combine Sauce Ingredients: In a 6-quart slow cooker, stir together honey, lower-sodium soy sauce, minced garlic, dark soy sauce, oyster sauce, Sriracha chili sauce, Shaoxing wine, grated fresh ginger, toasted sesame oil, and kosher salt until well mixed to create the sauce base.
Add Chicken: Place the boneless, skinless chicken thighs in a single layer over the sauce in the slow cooker, ensuring the chicken is coated or nestled within the sauce mixture.
Slow Cook: Cover the slow cooker and cook on HIGH for 3 hours or on LOW for 5 hours. Cook until the chicken is tender and thoroughly cooked through.
Shred Chicken: Transfer the chicken thighs to a cutting board and shred them finely using two forks for optimal texture that will absorb the sauce well.
Thicken Sauce: Whisk together the tap water and cornstarch in a small bowl to form a slurry. With the slow cooker set on HIGH, stir this mixture into the slow cooker to thicken the sauce slightly. Once thickened, turn off the slow cooker to prevent overcooking.
Combine and Serve: Return the shredded chicken to the slow cooker, add the cooked lo mein noodles and the thinly sliced scallions. Toss everything gently to fully coat the noodles and chicken in the sauce. Serve the dish divided into bowls, garnished with extra scallions and a sprinkle of white sesame seeds for a fresh and nutty finish.

Notes

Use lower-sodium soy sauce to keep the salt level moderate, but adjust seasoning to your preference.
Shaoxing wine can be substituted with dry sherry if unavailable.
For thicker sauce, add the cornstarch slurry gradually and allow time to thicken before adding more.
If fresh lo mein noodles aren’t available, substitute with cooked spaghetti or ramen noodles.
Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
Adjust Sriracha quantity based on desired spiciness level.