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Crockpot Honey Garlic Chicken Noodles

Crockpot honey garlic chicken noodles with glossy sauce coating tender shredded chicken and lo mein. Slow-cooked until flavorful, then thickened with a quick cornstarch slurry for clingy, sauce-coated noodles.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb boneless skinless chicken breasts Use chicken breast for tender, shred-ready results.
honey garlic sauce
  • 0.33333333333333 cup honey
  • 0.25 cup soy sauce Prefer low-sodium if you want less saltiness.
  • 4 garlic, minced
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger, grated
  • 0.25 tsp red pepper flakes
  • 0.5 cup chicken broth
thickener and slurry
  • 2 tbsp cornstarch
  • 2 tbsp cold water
noodles
  • 12 oz lo mein noodles or spaghetti, cooked separately Cook separately so they don’t overcook in the slow cooker.
garnish
  • sesame seeds and sliced green onions for garnish Optional but recommended for fresh flavor and texture.

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the boneless skinless chicken breasts in the slow cooker.
  2. Whisk together honey, soy sauce, garlic, hoisin sauce, rice vinegar, sesame oil, ginger, red pepper flakes, and chicken broth until smooth.
  3. Pour the honey garlic sauce over the chicken so the chicken is mostly covered.
  4. Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and easily shreddable.
Shred and thicken the sauce
  1. Remove the chicken and shred it with two forks, then set aside.
  2. Whisk cornstarch and cold water together, then stir the slurry into the sauce.
  3. Cook on high for 15 minutes, stirring once or twice, until the sauce turns glossy and visibly thickens.
Combine with noodles
  1. Return the shredded chicken to the thickened sauce and stir to coat.
  2. Add the cooked lo mein noodles or spaghetti and toss until the noodles are evenly coated with sauce.
  3. Serve immediately, topped with sesame seeds and sliced green onions for garnish.

Notes

Pro tip: cook the noodles separately and add them at the end so they stay springy and don’t get mushy. Refrigerate leftovers in an airtight container up to 3–4 days; reheat gently on the stovetop with a splash of broth or water. Freezing is not recommended because noodles can soften after thawing. For a lighter swap, use low-sodium soy sauce to reduce overall salt without changing the method.