Easy Slow Cooker Chicken Lo Mein – The perfect healthy crock-pot recipe for busy weeknights with authentic restaurant quality ingredients. Best of all, ONLY 15 minutes to prep & way better than takeout. Make it for your weekly meal prep & leftovers make great work lunches. Plus a video!
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*** Pictures and recipe were updated August 2016
Beef, shrimp, pork or tofu – you decide!
This Easy Chicken Lo Mein is our one of our favorite takeout dishes and comes together in just 30 minutes. Since I’m crazy about crock-pot recipes, I decided one day to try making lo mein it in my slow cooker.
The flavors came out SO amazing and was seriously the best decision ever!
Some helpful tips to note for this Easy Slow Cooker Chicken Lo Mein:
- Season the chicken with salt and pepper then pour sauce over top
- Add the veggies and fresh pre-cooked or cooked dry noodles NEAR the end or JUST PRIOR to serving. This will ensure that the noodles will NOT get too soft and mushy.
- Use fresh egg noodles or any type of cooked pasta noodles you like. I’ve used fresh egg noodles, spaghetti noodles and linguine noodles. They will all work great!
- Switch it up with your favorite vegetables. I used baby bok choy and carrots here and I have also used snow peas, baby corn or bell peppers successfully in the past.
- Use pork instead of chicken or extra firm or deep fried tofu like this –> vegetarian version
Some meal prepping tips:
- Wash and chop all the vegetables ahead of time and store in a zip-top freezer bag in the fridge
- Mix the sauce ingredients together the day before and store in an air-tight container in the fridge
- Make the noodles the day before and store in an air-tight container in the fridge
- Weekly meal prep or the leftovers can be packed into lunch containers for the week
The recipe has now been repinned a total of over a million times even after a mixup with changing the URL!
It’s one of the most popular recipes on this blog. I have since updated the photos twice and the recipe to make it easier and now even added a short video to show the steps:
Slow Cooker Chicken Lo Mein Noodles - Meal Prep Lunch Bowls
- 1 pound boneless skinless chicken thighs or breasts
- salt and black pepper to taste
- 2 cups fresh lo mein noodles or cooked spaghetti noodles
- 2 cups baby bok choy washed and sliced
- 1 red bell pepper seeded, thinly sliced
- ½ cup matchstick carrots
- 2 tablespoons corn starch + 3 tablespoons cold water
- 2/3 cup low sodium chicken broth
- 3 tablespoons oyster sauce
- 2 tablespoons low sodium soy sauce can substitute with coconut aminos or tamari
- 3 teaspoons hoisin sauce
- 2 teaspoons honey
- 2 garlic cloves minced
- ½ tablespoon fresh ginger minced
- 1/2 teaspoon red chili pepper flakes optional
- sesame seeds for garnish, optional
- Lightly grease 4-5 quart slow cooker with non-stick cooking spray. Add chicken and season with salt and black pepper. In a medium bowl, whisk together all the ingredients for the sauce and pour over chicken. Cover and cook for 1 1/2 - 2 hours on high or 3-4 hours on low, stirring once to distribute sauce evenly.
- Meanwhile, prepare noodles according to package directions and set aside.
- Once chicken is cooked, transfer to cutting board and cut into cubes or shred with two forks.Toss back in to slow cooker along with bok choy, bell peppers and carrots. To thicken sauce, whisk together corn starch and water in a small bowl and stir into slow cooker. Cook on HIGH for an additional 20-30 minutes or until sauce has thickened up. Give everything a good stir to combine and coat with sauce.
- Serve hot and garnish with sesame seeds, if desired.
Due to the lower heating element in older slow cookers, the sauce may not thicken in the slow cooker. If that is the case, spoon out all the sauce from the slow cooker into a small saucepan and bring to a boil on high heat until it thickens up. Combine with rest of ingredients and serve.
* Feel free to add in any other vegetables of your choice. Broccoli, snow peas and bell peppers would work well in this dish.
*Adding the fresh pre-cooked or cooked dry noodles JUST 20 minutes PRIOR to serving will ensure that the noodles will NOT get too soft and mushy.
**Use pork instead of chicken or extra firm or deep-fried tofu for a meatless meal. I also have a vegetarian version on my site.
If you want to find more easy & authentic Slow Cooker Asian recipes The Asian Slow Cooker cookbook is now available for SALE HERE. It was named one of the BEST Books of 2016 by The Washington Post with Ina Garten and Donna Hay.
You can find it at:
Looking for more take-out favorites?
MORE EASY ASIAN DISHES: