Slow Cooker Chicken Chow Mein
Fresh egg noodles, crispy vegetables and succulent chicken, all cooked in an aromatic and tasty sauce. Slow Cooker Chicken Chow Mein is an easy-to-make noodle dish that will please the whole family.
Slow cooker chicken noodles
in Chow Mein sauce
We really couldn’t have an Asian slow cooker recipe category here at Slow Cooker Club not including Chow Mein. It is a popular choice in restaurants, being one of those dishes that everyone will enjoy. But it’s also fantastically easy to make at home, making it a great addition to your dinner repertoire.
As with many recipe names, the title Chow Mein (or chaomian meaning fried noodles) refers to the way food is cooked rather than the ingredients. So while there’s no frying involved in this slow cooker recipe, the result tastes remarkably similar. I don’t think fried vegetables and noodles are ingredients you’d expect to work in a slow cooker, yet the technique makes all the difference!
In the steps of the recipe I include instructions to ensure crispy vegetables, beautifully soft chicken and noodles that keep their shape. The end result is a wonderfully flavored and textured dish that I hope you enjoy cooking and eating.
Why make this recipe?
- Make a great meal on weekdays or fake with healthy fresh
- An easy meal to make with
- Easy to change meat and choice of vegetables in the recipe to add variety.
- Easy-to-follow recipe steps to ensure vegetables remain crispy, the soft noodles and the tender chicken.
vegetables and protein.
meat, vegetables and carbohydrates cooked together.
What you’ll need
The exact amounts of ingredients can be found on the recipe card at the bottom of the page.
Chicken – Chicken thighs stay juicy for longer cooking periods, so they are great in the slow cooker. Do not cut them before cooking so that they retain their shape. They break into pieces easily once cooked. Chicken breasts can be used if preferred, but keep the pieces large to retain moisture.
Onions, garlic, ginger –
White onion, garlic and ginger provide a base of fragrant and salty taste
Seasoning – The bold and aromatic flavor is brought by the 5-spice Chinese seasoning, which is a mixture of fennel, star anise, cloves, Sichuan peppercorns and cinnamon. Complement with garlic granules, chili, white pepper and a cube of chicken broth. Honey, soy, sesame and mirin (rice wine vinegar) add sweet, salty and sour notes to the sauce.
Vegetables – Carrots, mushrooms, bean sprouts and scabies tout
. Noodles –
Dried egg noodles, I have used the medium thickness of Sharwood
Water – To cook the noodles
Cornmeal – To stabilize and thicken the sauce
I cooked this in my Crockpot Time Select slow cooker (5.6L). The ingredients would also fit in a smaller slow cooker, such as the 3.5L slow cooker.
How to make Slow Cooker Chicken Chow Mein
- Mix the spices to mix the seasoning
- Put the chicken, onions, garlic, ginger and mushrooms in the slow cooker. Sprinkle over the seasoning and the broth cube and then mix. Add sesame oil, honey, soybeans and mirin and stir again. Cook for 3 hours over high heat (2 hours if using chicken breasts).
- Add the remaining vegetables and cover with the cornmeal and then mix well.
- Next, add the egg noodles and water. Make sure the noodles are completely dipped in the sauce. Cook for 1 hour over high heat.
- Mix the chicken, noodles and vegetables in the sauce to make sure everything is well covered and then serve immediately.
is a great meal from a pot, which means there’s a mix of carbs, vegetables, and protein, all cooked together. So I often don’t feel the need to serve Him with anything else. A perfect meal without complications!
If I want to add some color and bursts of flavor, I disperse any of these ingredients:
- freshly chopped red chili peppers
- Finely cut chives
- Toasted sesame seeds.
If you want another idea for a pot meal, why not take a look at the slow-cooking chicken casserole?
Alternatively, if you’re cooking a fake feast, here are some other fake slow cooker recipe ideas!
- Variations of the Vegetables recipe – There are many vegetables that work superbly in this recipe, so try adding some pak choi, bamboo shoots, or water chestnuts (both come canned and are really convenient).
- : You can use prepared or frozen stir-fry mixtures to reduce preparation time. Keep in mind that frozen mixtures will release more water as they are cooked, which will dilute the sauce.
- Noodles – There are several different types of noodles that can replace egg noodles, just keep in mind that cooking times can vary! Here are some suggestions:
- Whole wheat dry noodles
- Rice noodles. Thin, pale noodles commonly found in Vietnamese dishes.
- Lentil noodles. An egg-free alternative (see ingredient lists, as brands vary). These Waitrose noodles look a lot like egg noodles and have a good taste and texture.
- Linguine, a long-stranded paste made of flour and egg.
- Heat – I use a small amount of white pepper and chili powder in this recipe to give a touch of heat. To add more, increase the amount in the recipe or you can sprinkle some freshly chopped red chili when serving.
- Meat – Cued pieces of turkey, pork or beef are a great alternative to chicken.
- – To make meatless noodles, set aside chicken thighs, change the broth to vegetable, and then reduce the cooking time in step 2 (above) to 1 hour. You may also want to add more vegetables or edamame (soy) beans to get some protein.
Noodles – I like dried and medium-thickness egg noodles as they retain their texture. Fresh noodles or thin noodles should be cooked for less time so that they do not spoil
Vegetables – Don’t be tempted to add vegetables at the same time as chicken. To replicate that crunchy crunchy and stir-fry, they need to cook for a shorter period.
Sauce – If the sauce seems thinner than you would prefer, you can leave the lid of the pot ajar for the last 30 minutes of cooking to allow some moisture to escape.