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Slow Cooker Chicken Teriyaki Lo Mein

This slow cooker chicken teriyaki lo mein is the ultimate “dump and go” dinner—tender shredded chicken cooked in a sweet, savory, glossy teriyaki sauce, tossed with soft stir-fry noodles. It’s better than takeout, ridiculously easy, and perfect for those nights when you don’t feel like cooking but still want something really good.
Print Recipe
Slow Cooker Chicken Teriyaki Lo Mein
Prep Time:10 minutes
Cook Time:3 hours
Total Time:3 hours 10 minutes

Equipment

  • 1 Slow Cooker

Ingredients

  • 5 tablespoons dark soy sauce
  • 2 tablespoons low sodium soy sauce
  • 1/3 cup brown sugar
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon hoisin
  • 1/2 teaspoon ginger paste
  • 1/2 tablespoon minced garlic
  • 1/2 cup chicken stock
  • Cornstarch slurry:
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 lb chicken thighs
  • 14.2 oz stir-fry noodles

Instructions

  • Add all the sauce ingredients and stir to combine.
  • Add the chicken thighs and turn to fully coat them in the sauce.
  • Cover and cook on low for about 6 hours or on high for about 3 hours, until the chicken is tender and cooked through.
  • At the end of the slow cooking, boil your noodles according to package.
  • Easily shred the chicken right in the slow cooker, if it doesn't fall apart easily you can remove and shred.
  • If the sauce isn't thick enough, you can add another cornstarch slurry.
  • Add the stir-fry noodles and toss everything together until the noodles are coated in the sauce.
  • Cover and cook for an additional 5 minutes (if needed), until the sauce has thickened and the noodles are heated through.

Notes

If your slow cooker runs cooler, you may need to add additional cook time to ensure the chicken is fully tender.
Make sure the noodles are added at the end to prevent them from becoming too soft.
The sauce will continue to thicken slightly as it sits.
Servings: 4