Imagine biting into perfectly tender chicken, chewy lo mein noodles, and crisp vegetables, all coated in a savory, authentic, and slightly sweet sauce. Now, imagine doing all that without the delivery fee, the MSG, or the sink full of dishes. Welcome to the magic of Crockpot Chicken Lo Mein!
This recipe is the answer to every weeknight dilemma. It harnesses the power of the slow cooker to do the heavy lifting—tenderizing the chicken and creating a deeply flavored sauce base—while only requiring a quick 30-minute finish on the stovetop (or right in the pot!) to add the noodles and fresh vegetables. It’s the ultimate “fakeout takeout,” providing all the delicious flavor you crave with total control over your ingredients.
Whether you’re looking for an easy meal prep solution, a crowd-pleasing potluck dish, or simply an effortless way to get a hearty dinner on the table, this Easy Slow Cooker Chicken Lo Mein is about to become your family’s new favorite. Say goodbye to soggy noodles and hello to flavor-packed perfection!
Why This Crockpot Chicken Lo Mein is a Weeknight Winner
This Slow Cooker Lo Mein recipe is specifically designed for maximum flavor and minimal fuss. Here’s why it works:
- Set It and Forget It: The chicken and sauce cook for 3–4 hours on High or 6–8 hours on Low, perfect for busy workdays.
- Real Takeout Flavor: The sauce uses a balance of soy sauce, brown sugar, ginger, and sesame oil to perfectly mimic that authentic Asian restaurant flavor.
- Perfectly Cooked Noodles: Unlike many slow cooker recipes that result in mushy pasta, we add the noodles and quick-cooking vegetables at the very end to ensure they remain al dente and crisp.
- Freezer-Friendly Prep: The chicken and sauce base can be prepped, cooked, and frozen ahead of time, turning this into a five-minute emergency dinner.
- Complete Meal in One Pot: This recipe combines protein, carbohydrates, and vegetables, meaning no need for extra side dishes!
Ingredients
To achieve that rich, savory, and balanced flavor, we divide the ingredients into three simple phases: the slow cooker base, the quick finish, and the noodles.
For the Slow Cooker Base
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1/2 cup soy sauce (low sodium)
- 1/4 cup oyster sauce (or hoisin sauce for oyster-free option)
- 1/4 cup packed brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 1 teaspoon black pepper
- 1/2 cup water or chicken broth
For the Finish and Noodles
- 1 pound Lo Mein noodles or fresh spaghetti/linguine (dry)
- 2 cups mixed vegetables (carrots, bell peppers, snow peas, sliced mushrooms)
- 1 cup cabbage or bok choy, shredded (optional, for crunch)
- 2 tablespoons cornstarch
- 4 tablespoons cold water
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Step-by-Step Instructions: Slow Cooker to Dinner Table
Follow these steps for a delicious, texture-perfect batch of Crockpot Chicken Lo Mein.
Part 1: Slow Cooker Prep (The Easy Part)
- Prep the Chicken: Cut the chicken into uniform 1-inch cubes. Place the chicken pieces into the basin of your slow cooker.
- Mix the Sauce: In a medium bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, minced ginger, minced garlic, black pepper, and water/broth until the sugar is dissolved.
- Pour and Cook: Pour the sauce mixture over the chicken in the slow cooker. Stir well to ensure all the chicken is coated.
- Cook: Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The chicken should be very tender and easily shredded with a fork.
Part 2: The Finish (30 Minutes to Dinner)
- Shred and Thicken: Once the chicken is cooked, remove the lid. Using two forks, shred the chicken pieces directly in the slow cooker.
- Make Slurry: In a small bowl, whisk together the 2 tablespoons of cornstarch and 4 tablespoons of cold water until a smooth, thin paste (a slurry) forms.
- Thicken Sauce: Pour the cornstarch slurry into the slow cooker and stir well. Replace the lid and cook on HIGH for 15–20 minutes. The sauce should bubble gently and visibly thicken.
- Cook Noodles: While the sauce thickens, cook your Lo Mein noodles (or spaghetti/linguine) according to the package directions in a separate pot of boiling, salted water. Cook until al dente. Drain the noodles and rinse them quickly with warm water to remove excess starch.
- Add Final Ingredients: Reduce the slow cooker heat to KEEP WARM. Add the cooked, drained noodles and all of the mixed vegetables (carrots, peppers, peas, etc.) to the slow cooker. Toss gently until everything is evenly coated in the rich Lo Mein Sauce.
- Serve: Ladle the Crockpot Chicken Lo Mein into bowls, garnish with sliced green onions and sesame seeds, and serve immediately.
Pro Tips for Achieving Takeout Perfection
To get that authentic, glossy sauce and perfectly textured noodles, pay close attention to these expert tips:
- The Cornstarch Slurry is Crucial: Do not skip the cornstarch slurry! The sauce base will be liquidy after cooking the chicken. The slurry is what gives the sauce that thick, glossy, clingy texture you expect from professional Lo Mein. Make sure the sauce is bubbling before you add the slurry for optimal thickening.
- Cook Noodles Separately: This is the most important step for non-mushy noodles. While some recipes attempt to cook dry noodles directly in the slow cooker, this often leads to uneven cooking and too much starch released into the sauce. Cooking them separately and adding them at the end ensures that perfect al dente texture.
- The Vegetable Crunch: Only use quick-cooking vegetables like snow peas and bell peppers, and add them raw at the very end (Step 5). The residual heat from the soup is enough to perfectly tender-crisp them, preserving their color and crunch. Adding them earlier will result in soft, dull vegetables.
- Use Fresh Ginger and Garlic: Do not use dried powder for ginger and garlic. The fresh minced versions are essential for giving the Chicken Lo Mein that bright, pungent, authentic Asian aroma and flavor.
- Adjust Saltiness: Always use low-sodium soy sauce. After the sauce has thickened, taste it. You can always add more salt, but you can’t take it away!
Serving Suggestions and Flavor Variations
This Slow Cooker Chicken Lo Mein is a meal unto itself, but it can easily be customized to your family’s preferences.
Serving Suggestions
- Classic Pairing: Serve with a side of homemade Egg Drop Soup or crunchy Crab Rangoons.
- Spice Kick: Serve with a bottle of Sriracha or a small dish of chili garlic sauce for those who like extra heat.
- Fresh Finish: Garnish with toasted sesame seeds and thinly sliced fresh cilantro or basil for an added layer of freshness.
- Crunchy Topping: Add a sprinkle of chopped peanuts or cashews right before serving for texture.
Creative Variations
- Beef or Pork Lo Mein: Substitute the chicken with 2 pounds of thinly sliced beef flank steak or pork tenderloin. The beef/pork will become incredibly tender in the slow cooker.
- Tofu Version (Vegetarian): Skip the meat. Use vegetable broth and substitute the oyster sauce with hoisin sauce. Cut firm tofu into cubes and press the excess water out. Cook the sauce base, and then add the tofu along with the cooked noodles and vegetables at the end.
- Noodle Swap: If you can’t find Lo Mein noodles, fresh or dry fettuccine, linguine, or even thicker spaghetti make excellent substitutes.
- Boost the Veggies: Feel free to add 1 cup of chopped fresh broccoli florets or sliced zucchini during the last 15 minutes of the thickening cycle so they have time to soften slightly but not become mushy.
- Make it Creamy (Fusion Style): Stir in 1/4 cup of heavy cream or full-fat coconut milk along with the cornstarch slurry for a richer, creamier sauce texture.
Frequently Asked Questions
- Can I put dry noodles directly into the slow cooker? It is highly discouraged for Lo Mein. Dry noodles require a specific amount of liquid and heat to cook properly, and the slow cooker environment often leads to either mushy, overcooked noodles or noodles that are undercooked and have absorbed too much sauce, making the final dish dry. Cooking them separately guarantees perfect results.
- Is this recipe gluten-free? As written, no, due to the soy sauce and noodles. However, it can be easily made gluten-free:
- Noodles: Use gluten-free spaghetti or rice noodles.
- Soy Sauce: Substitute with Tamari or coconut aminos.
- Oyster Sauce: Ensure you use a certified gluten-free brand, or substitute with Hoisin sauce (check label) or omit it entirely and add a bit more Tamari.
- Can I use frozen vegetables? Yes, frozen mixed stir-fry vegetables work well. To use them, let them thaw slightly and pat them dry with paper towels to remove excess ice. Stir them into the slow cooker along with the cooked noodles, just as you would the fresh vegetables.
- How should I store and reheat leftovers? Store leftover Crockpot Chicken Lo Mein in an airtight container in the refrigerator for up to 3 days. Like all pasta, the noodles will continue to absorb the sauce as it cools, making the dish thicker.
- Reheating: Reheat individual portions in the microwave or on the stovetop over medium heat. You may need to add a splash of water or broth while reheating to loosen the noodles and sauce back to a desirable consistency.
- Does this soup freeze well?It is not recommended to freeze this recipe after adding the noodles and vegetables. The noodles will become mushy, and the fresh vegetables will lose all their crunch upon thawing.
- Freezer Solution: To prep ahead, cook the chicken and sauce base (Part 1) and freeze this base in an airtight container for up to 3 months. Thaw completely, reheat the base in the slow cooker, and then proceed with Part 2 (thickening, adding noodles, and veggies).
This Crockpot Chicken Lo Mein is truly an effortless and delicious dinner that will make you feel like a star chef! Enjoy the easy cooking and the rave reviews.
Don’t forget to Pin this recipe for later and share your own delicious, one-pot creations in the comments below!
Crockpot Chicken Lo Mein
This crockpot chicken lo mein is a flavorful, easy slow cooker recipe with tender chicken, fresh vegetables, and lo mein noodles tossed in a savory Asian-inspired sauce. A perfect weeknight dinner with minimal effort.
Ingredients
Equipment
Method
- Place chicken breasts in the crockpot.
- In a bowl, whisk together chicken broth, soy sauce, hoisin sauce, honey, garlic, and ginger. Pour over the chicken.
- Cover and cook on low for 4 hours until chicken is cooked through and tender.
- Shred chicken with two forks directly in the crockpot.
- Add carrots, bell peppers, and snow peas. Stir well.
- Meanwhile, cook lo mein noodles according to package directions. Drain and toss with sesame oil.
- Add noodles to the crockpot and stir to combine. Cook for an additional 10 minutes on low.
- Optional: If sauce is too thin, make a slurry with cornstarch and water, stir in, and cook for 5 minutes to thicken.
- Garnish with green onions and serve warm.
Notes
Use boneless chicken breasts or thighs. Add extra vegetables like broccoli, mushrooms, or snap peas for variety. Lo mein noodles can be swapped for spaghetti or rice noodles. Garnish with sesame seeds or green onions before serving.