Slow-Cooked Chicken Lo Mein

Slow-Cooked Chicken Lo Mein


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Strands of wheat noodles have been mixed together with chicken and veggies drenched in a sweet and tangy sauce in this Asian-inspired meal you can easily cook up in your crockpot. We suggest garnishing this dish with bean sprouts before serving.

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Time needed

15 min preparation + 2-4 hour cooking

Serving Size / Yield

4-6 servings


  • 1 lb. Boneless Skinless Chicken Breasts
  • 1/2 C. Low-Sodium Chicken Broth
  • 2 Tbs. Worcestershire Sauce
  • 2 Tbs. Low-Sodium Soy Sauce
  • 1/2 Tbs. Dry Sherry
  • 2 tsp. Honey
  • 1 tsp. Toasted Sesame Oil
  • 3 Green Onion Stalks, white and green parts only, roughly chopped
  • 1 Large Red Bell Pepper, stemmed, seeded, and sliced
  • 2 Garlic Cloves, minced
  • 1/3 tsp. Ground Ginger
  • 1 12.8 oz. package Lo Mein Noodles

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Spray a large slow cooker with nonstick coating spray. Place chicken breasts on bottom of slow cooker. In a medium-sized mixing bowl, combine the chicken broth, Worcestershire sauce, soy sauce, dry sherry, honey, and sesame oil. Pour the sauce mixture over the chicken. Cook on low for 1-2 hours. Stir in green onion, red bell pepper, garlic, and ginger to coat with sauce. Continue cooking on low for 1-2 hours, stirring occasionally, until a thermometer inserted into the chicken registers 165 degrees and dish is warmed through. Stir in the Lo Mein noodles. Increase heat to high and continue cooking 10-15 minutes until noodles are tender.

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