Description
Slow Cooker Chicken Lo Mein with Veggies is an easy, hands-off meal combining tender chicken, fresh vegetables, and soft lo mein noodles simmered in a savory, slightly sweet sauce. Perfect for busy weeknights, this comforting dish delivers balanced nutrition and rich, umami-packed flavors with minimal effort.
Ingredients
Scale
Protein
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
Noodles
- 8 oz cooked lo mein noodles
Vegetables
- 1 cup chopped bell peppers
- 1 cup sliced carrots
- 1.5 cups broccoli florets
Sauce
- 1/3 cup soy sauce
- 2 tbsp oyster sauce
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/2 cup chicken broth or water
Instructions
- Prepare the Sauce: Whisk together soy sauce, oyster sauce, garlic, ginger, brown sugar, sesame oil, and chicken broth in a bowl until well combined. This sauce will infuse the chicken and veggies with a savory-sweet flavor as they cook.
- Layer the Ingredients: Place the chicken breasts or thighs at the bottom of the slow cooker. Add chopped bell peppers, carrots, and broccoli on top. Pour the prepared sauce evenly over all the ingredients, ensuring everything is coated.
- Cook Low and Slow: Cover and cook on low for 4 to 6 hours, or until the chicken is tender and easily shredded with a fork. The slow cooker allows flavors to mingle and veggies to soften while still maintaining some bite.
- Add the Noodles: About 20 minutes before serving, add cooked lo mein noodles to the slow cooker and gently toss to combine. This short cooking time allows the noodles to absorb the sauce without becoming mushy.
- Final Touches and Serve: Shred the chicken directly in the slow cooker, stir everything together again, and taste for seasoning. Adjust with extra soy sauce or sesame oil if desired, then serve hot, garnished with green onions or sesame seeds for an extra pop.
Notes
- Prep veggies uniformly: Chop vegetables into similar sizes for even cooking.
- Don’t overcook the noodles: Add them last to keep a tender but not mushy texture.
- Use fresh aromatics: Fresh garlic and ginger provide brighter flavors than powders.
- Choose the right chicken: Thighs are juicier and forgiving if overcooked; breasts work too.
- Adjust sauce consistency: Thicken with a cornstarch slurry and cooking on high for 10 minutes if needed.
- Use frozen vegetables as a time saver; adjust cooking time to prevent over-softening.
- Pre-cook noodles fully before adding to avoid mushiness or clumping.
- For leftovers, refrigerate in airtight containers up to 3 days or freeze for up to 3 months.
- Reheat gently adding water or broth to loosen sauce and prevent drying.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 350
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg