CROCKPOT CHICKEN LO MEIN NOODLES
What You'll Need
- Two pieces of uncooked chicken breast (one lb)
- Four ounces of dry egg or pasta noodles of your choice (spaghetti, vermicelli, gluten-free etc.)
- Two cups or 1 bunch of baby bok choy, washed and sliced
- One medium carrot, peeled and chopped or shredded into matchsticks
- Two cloves garlic, minced
- One teaspoon fresh ginger, minced
- salt and pepper to taste
- One half cup low sodium chicken broth
- Two Tablespoons oyster flavored sauce or vegetarian flavored oyster sauce
- Two Tablespoon low sodium light soy sauce or Tamari
- Two teaspoons of honey or sugar
- One teaspoon of dark soy sauce
- One teaspoon of sesame oil
- One half Tablespoon of Mirin or Chinese Cooking Wine (Shaoxing wine)
- * *One-Two teaspoons of chili garlic paste (sambal oelek), red pepper chili flakes or Sriracha sauce - optional for a spicy kick
- Two teaspoons of low sodium soy sauce or tamari
- One quarter teaspoon of sesame oil
- One half teaspoon of potato or corn starch
- One quarter teaspoon of chili garlic paste *optional
- Two - Three tablespoons of potato or cornstarch (depending on how thick you want the sauce)
- One quarter cup of cool water
Sauce
Chicken Marinade
Slurry for the Sauce
How to Make It
- In a small bowl, combine the chicken with the chicken marinade and leave in the fridge for at least 30 minutes.
- Spray inside of slow cooker with non-stick coating spray.
- Add marinated chicken breasts to the slow cooker and cook on low for One-Two hours or high for One hour flipping halfway through until cooked through.
- Take cooked chicken out of the slow cooker on a plate.
- Place garlic, ginger and baby bok choy or vegetables of your choice in the bottom of your slow cooker and put cooked chicken back on top of vegetables.
- Combine sauce ingredients in a bowl and pour over all the ingredients in slow cooker.
- Cook on high for a half houre - One hour or low for 1.5 - Two hours, stirring occasionally to distribute the sauce evenly.
- Using a slotted spoon, remove the chicken and all the vegetables out of the slow cooker.
- Add dried pasta noodles into the slow cooker and use tongs to cover noodles with the sauce.
- Cook on high for 20 minutes until noodles are softened and cooked through, rotating noodles every so often using tongs. Add the carrots to the crock pot.
- Add the chicken and vegetables back to the slow cooker using tongs to combine well..
- Mix together the corn starch slurry in a small bowl and stir with the sauce in the slow cooker. Allow the sauce to thicken up - about 10 - 15 minutes.
- Remove and serve hot with your favorite garnishes and sides.
