Slow Cooker Honey Garlic Chicken Noodles with Asian Sauce
Tender chicken thighs slow-cooked in a sweet and savory honey garlic sauce, then tossed with fresh lo mein noodles for a complete one-pot meal. The sauce combines honey's sweetness with umami-rich soy sauce, oyster sauce, and a hint of heat from Sriracha. Perfect for busy weeknights when you want Asian-inspired comfort food with minimal hands-on time. The slow cooking process makes the chicken incredibly tender while developing deep, complex flavors in the sauce.
Ingredients
- ⅓ cup honey
- ¼ cup lower-sodium soy sauce
- 6 medium garlic cloves, minced
- 2 tablespoons dark soy sauce or soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Sriracha chile sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons fresh ginger, grated
- 2 teaspoons toasted sesame oil
- ½ teaspoon kosher salt
- 1 ½ pounds boneless skinless chicken thighs
- 2 tablespoons tap water
- 1 tablespoon cornstarch
- 16 ounces fresh lo mein noodles, cooked according to package directionsramen noodles1:1
note:use fresh if available
- 3 large scallions, thinly sliced, plus more for garnish
- white sesame seeds(optional)
Instructions
- 1
Gather all ingredients
- 2
Stir together honey, soy sauce, garlic, dark soy sauce, oyster sauce, Sriracha, Shaoxing wine, ginger, sesame oil, and salt in slow cooker
- 3
Place chicken thighs in a single layer into the honey mixture
- 4
Cover and cook until chicken is tender
- 5
Stir together water and cornstarch in a small bowl until smooth
- 6
Transfer chicken from slow cooker to cutting board and shred with a fork
- 7
With slow cooker on HIGH, stir in cornstarch mixture until slightly thickened
- 8
Turn off slow cooker and return shredded chicken along with cooked noodles and scallions
- 9
Toss to coat and divide among serving bowls
- 10
Garnish with scallions and sesame seeds
Tips
Use chicken thighs instead of breasts for more flavor and tender texture that won't dry out during slow cooking.
Cook noodles just before serving to prevent them from becoming mushy when mixed with the sauce.
Double the sauce recipe if you prefer extra saucy noodles, or save leftover sauce for stir-fries.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
Prepare sauce and chicken in slow cooker up to 1 day ahead. Cook noodles fresh when serving.
Serve immediately while hot, garnished with fresh scallions and sesame seeds.
Common Mistakes
Don't overcook the noodles or they'll become mushy when mixed with the sauce.
Avoid lifting the slow cooker lid frequently to prevent heat loss and longer cooking times.
Substitutions
Vegan Options
General Alternatives
note:use fresh if available
FAQ
Can I use frozen chicken thighs?
Yes, but increase cooking time by 1-2 hours and ensure internal temperature reaches 165°F before shredding.
What if I don't have lo mein noodles?
Fresh ramen noodles, udon, or even spaghetti work well. Cook according to package directions.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat gently with water to restore sauce consistency.