Better than takeout and completely effortless! Let your slow cooker do all the heavy lifting to create perfectly tender noodles and juicy chicken coated in a rich, savory Asian-style glaze.
- Prep Time: 10 minutes
- Cook Time: 3–4 hours (Low) or 2 hours (High)
- Servings: 4–6 people
🛒 Ingredients
- 1.5 lbs: Boneless, skinless chicken breasts or thighs, cut into thin strips
- 2 cups: Fresh broccoli florets
- 8 oz: Lo mein noodles (or standard spaghetti/linguine pasta)
- 1/2 cup: Low-sodium soy sauce
- 1/4 cup: Dark brown sugar, packed
- 3 cloves: Garlic, minced
- 1 tbsp: Fresh ginger, grated (or 1/2 tsp ground ginger)
- 1 tbsp: Sesame oil
- 2 cups: Low-sodium chicken broth
- 2 tbsp: Cornstarch dissolved in 2 tbsp cold water (cornstarch slurry to thicken)
- Optional Garnish: Toasted sesame seeds, sliced green onions, or sriracha
👩🍳 Step-by-Step Instructions
- Prep the Slow Cooker: Lightly spray the inside of your slow cooker insert with non-stick cooking spray.
- Make the Glaze: In a medium bowl, whisk together the soy sauce, packed dark brown sugar, minced garlic, grated ginger, sesame oil, and chicken broth until the sugar dissolves.
- Dump and Cook: Place the thin chicken strips evenly into the bottom of the slow cooker. Pour the soy sauce glaze directly over the chicken. Cover with the lid and cook on LOW for 3 to 4 hours (or HIGH for 2 hours) until the chicken is fully cooked through and tender.
- Thicken the Sauce: About 30 minutes before serving, whisk your cornstarch slurry into the hot bubbling liquid in the slow cooker to thicken the sauce into a rich, glossy glaze.
- Add the Broccoli & Noodles: Toss in the fresh broccoli florets. Break your dry lo mein noodles in half and submerge them fully down into the hot savory broth.
- Final Simmer: Cover with the lid and continue cooking on HIGH for 20 to 25 minutes, or until the noodles are soft and al dente and the broccoli turns vibrant green and tender.
- Toss & Serve: Use tongs to toss everything together well, ensuring every strand of noodle is completely coated in the thick glaze. Garnish with sesame seeds or green onions, and serve hot!