This perfectly seasoned and savory crockpot chicken lo mein recipe is the perfect way to break out of your routine. With only a handful of simple ingredients required, plus your trusted crockpot, this dish is easy, and the results are mouthwateringly good.
The best part? This dish can be started in the morning and finished minutes before youโre ready to eat! Itโs the perfect no-mess-no-fuss dinner for a weekday night.
The History of Lo Mein
Lo mein is a Chinese dish that originated in the Guangdong province. The name “lo mein” translates to “tossed noodles” in Cantonese.
This noodle dish typically consists of wheat flour noodles that are parboiled and then tossed with various ingredients such as vegetables, meats, and sauces. The dish is distinct from chow mein, where the noodles are fried.
Lo mein is a popular dish in Chinese cuisine and has also become widely enjoyed in Western countries due to its adaptability. Therefore, you can easily use your crockpot to create lo mein recipes.
Ingredients in Crockpot Chicken Lo Mein
You can find all of the ingredients required to make this chicken lo mein at your nearest grocery store or Asian market. They include:
Tools for Making Crockpot Chicken Lo Mein
Besides a crockpot, other equipment you need to prepare to make this lo mein delight is also simple, such as:
How to Make Crockpot Chicken Lo Mein
Now, here are 5 steps to making this easy chicken lo mein by a crockpot/slow cooker:
Step 1: Cook Chicken
Place the chicken in the bottom of your crockpot. Combine all sauce ingredients into a bowl and whisk to combine. Pour the sauce over your chicken. Cover the cookware and cook on LOW setting for 7 to 8 hours or HIGH setting for 3 to 4 hours.
Step 2: Shred Cooked Chicken
Once your chicken has fully cooked, take it out of the crockpot to cool slightly, then shred and return it to the cookware.
Step 3: Add Veggies to Crockpot
Prepare your veggies and add them all to the crockpot with the cooked chicken and sauce. Mix it up so the veggies and chicken are combined. Cook on HIGH for 20-25 minutes or until the veggies are soft but still chewy.
Step 4: Cook Lo Mein Noodles
While the veggies are cooking, prepare your noodles. To do this, cook according to the packing instructions, then drain the noodles and set them aside.
Step 5: Assemble Chicken Lo Mein
Once your veggies are fully cooked, stir them into the noodles. Plate your dish and garnish – then enjoy!
Quick Tips for A Perfect Chicken Lo Mein
Here are a couple of tips and tricks for making your lo mein even better:
Storing and Reheating Your Chicken Lo Mein
This dish makes for excellent leftovers. I recommend storing your leftover chicken lo mein in an airtight container and keeping it in the fridge for up to 3-4 days.
You can store your food in the freezer for up to 3 months. However, the texture and flavor might be altered and not as good as freshly-made ones.
To reheat your lo mein, place it in the microwave and heat it for 1.5 minutes until thoroughly heated.
Alternatively, you can reheat your lo mein by placing it on the stovetop, and setting it to medium heat until the dish is thoroughly heated. Do not forget to stir your noodles gently during the reheating process.
Chicken Lo Mein In A Crockpot Is Amazing!
Overall, this recipe is easy, with plenty of room for modifications. As always, please remember to rate and share this recipe with others. If you tried making this dish at home, leave a comment below and let me know how it went!
Crockpot Chicken Lo Mein Recipe
Equipment
- Crockpot / Slow cooker
- Knife
- Chopping Board
- Strainer
- Saucepan
- Strainer
- Tongs
- Measuring Cup
- Bowl
Ingredients
- 2 pounds dark meat chicken
- 1 pound lo mein noodles
- 1 red bell pepper, sliced thin
- 0.5 yellow onion, sliced thin
- 1 can water chestnuts, drained
- 4 cups broccoli florets
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced (about 2-3 cloves)
- 0.7 cup soy sauce
- 0.25 cup oyster sauce
- 0.25 cup sesame oil
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons Sriracha (optional, more to taste)
- Scallions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Place the chicken at the base of your crock pot. Mix soy sauce, sesame sauce, oyster sauce, rice vinegar, Sriracha, brown sugar, ginger, and garlic in a bowl and whisk to combine. Pour this sauce mixture over the chicken. Cook chicken on High setting for 3-4 hours or on Low setting for 7-8 hours.Once the chicken is cooked thoroughly, please take it out of the crockpot. Shred the chicken, discard the bones (if any), and return the chicken to the crockpot.
- Add prepared veggies (except water chestnuts) to the crockpot. Stir to mix up the chicken with the veggies and sauce. Return the lid and cook on High setting for 15-20 minutes, or until veggies are tender but still crisp.
- While the veggies are cooking, prepare the lo mein noodles according to package instructions. Drain and set aside.
- Once the veggies are fully cooked, stir in the cooked noodles and water chestnuts. Then, plate your chicken lo mein, garnish, and serve.
Notes
- Feel free to use any veggies based on your preferences. But please note that you should cut them into same-sized pieces for even cooking time.
- Taste the sauce before pouring it into a crockpot
- You can keep the leftovers for up to 4 days in the fridge or up to 3 months in the freezer.
Nutrition
Olivia Abramson
Content Writer
Expertise
Content Writer, Home Cooking, Recipe Development, Food Editor, Food Photographer, Cooking-video Maker, Culinary Storytelling, Wine Tester
Education
The Evergreen State College, Washington, US
WSET II with Distinction, WSET Americas
The WSET Level 2 Intermediate Course in Wines & Spirits exam.
Olivia Abramson, based in Olympia, Washington, is a notable food and wine writer celebrated for her knowledge in culinary science and wine education. Her background offers a comprehensive view on food preparation and health, adding a unique insight into both local and global cuisines. Olivia’s articles enhance the comprehension of how food culture connects with well-being and regulations, making her an important figure in the culinary discussion.