Crock Pot Lo Mein

Crock Pot Lo Mein Ingredients and Substitutions

• 3 chicken breasts, cubed – or cubed boneless skinless chicken thighs
• 14 ounces dried linguine, or pasta of your choice – We use linguine noodles, but any long pasta like spaghetti, fettuccine, and wide egg noodles will work, or use fresh or dried Lo Mein noodles if you can find them.
• ½ green bell pepper, seeded and sliced – You can use any color bell pepper you prefer or a combination.
• ½ red bell pepper, seeded and sliced
• 1 medium carrot, sliced – We like to slice matchstick carrots.
• 1 cup snow peas, trimmed – or snap peas or broccoli florets
• 1 cup frozen edamame, shelled – or water chestnuts 
• salt and pepper, to taste
• 2 tablespoons corn starch
• 3 tablespoons cold water
• sesame seeds, optional garnish – or sliced green onion

Sauce

• ⅔ cup low-sodium chicken broth – or vegetable broth
• ¼ cup low-sodium soy sauce
• 3 teaspoons hoisin sauce
• ½ cups Yoshida’s Sweet Teriyaki Original Gourmet Sauce – This is our favorite brand to use, but any teriyaki sauce can be used.
• 2 teaspoons honey – or maple syrup
• 2 teaspoons minced garlic – You’ll need 2-3 medium-sized garlic cloves if you wish to mince them yourself.
• ½ tablespoon ginger, ground or minced – Since ground ginger is more potent, you may want to increase the amount if using freshly minced ginger.
• ½ teaspoon red pepper flakes, optional – or a pinch of cayenne pepper or chili garlic sauce to really spice up the dish
• dash garlic salt (with parsley flakes)

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How to Make Crock Pot Lo Mein

1. PREP. Line a crock pot with a disposable liner, or spray with nonstick cooking spray. Add chicken. Season with salt and pepper.
2. SAUCE. In a medium bowl, mix all the ingredients to make the sauce. Pour over the chicken in the crock pot.
3. COOK. Cover the pot and cook on LOW for 3-4 hours or on HIGH for 1½-2 hours. Whisk once halfway through.
   • Add the bell peppers, peas, edamame, and carrots. Place the cornstarch and cold water into a small bowl and stir until smooth. Add it to the crock pot and mix. Cook on HIGH heat for about 30 minutes until the sauce thickens.
4. NOODLES. Meanwhile, cook the noodles according to the package. Drain. After the sauce has thickened, add the noodles. Stir in the noodles to coat them with the sauce. Add any garlic salt, salt, and pepper to taste.
5. SERVE. Serve hot and garnish with sesame seeds.

Kristyn’s Recipe Tips

• We like to use Yoshida’s Sweet Teriyaki Original Gourmet Sauce, but another brand will work.
• Add the vegetables toward the end so they retain some of their crispness and don’t become mushy.
• We use linguine noodles, but any long pasta like spaghetti noodles, fettuccine, and wide egg noodles will work, or use fresh or dried Lo Mein noodles if you can find them.
• Avoid overfilling the crock pot, as this can lead to uneven cooking. Also, add the chicken raw but not frozen. See How to Use a Crock Pot for more tips.

5 from 14 votes

Crock Pot Lo Mein Recipe

By: Kristyn Merkley

Deliciously saucy crock pot lo mein with tender chicken is made with minimal effort for a satisfying takeout-style meal at home!

Servings: 10

Prep: 30 minutes mins

Cook: 2 hours hrs 30 minutes mins

Total: 3 hours hrs

Equipment

• crock pot

Ingredients 

1x2x3x

• ▢ 3 chicken breasts, cubed
• ▢ 14 ounces dried linguine, or pasta of your choice
• ▢ ½ green bell pepper, seeded and sliced
• ▢ ½ red bell pepper, seeded and sliced
• ▢ 1 medium carrot, sliced
• ▢ 1 cup snow peas, trimmed
• ▢ 1 cup frozen edamame, shelled
• ▢ salt and pepper, to taste
• ▢ 2 tablespoons corn starch
• ▢ 3 tablespoons cold water
• ▢ sesame seeds, optional garnish

Sauce

• ▢ ⅔ cup low sodium chicken broth
• ▢ ¼ cup low sodium soy sauce
• ▢ 3 teaspoons hoisin sauce
• ▢ ½ cups Yoshida's Sweet Teriyaki Original Gourmet Sauce
• ▢ 2 teaspoons honey
• ▢ 2 teaspoons minced garlic
• ▢ ½ tablespoon ginger, ground or minced
• ▢ ½ teaspoon red chili flakes, optional
• ▢ dash garlic salt (with parsley flakes)

Instructions 

• Line the crock pot with a disposable liner, or spray with nonstick cooking spray. Add chicken and season it with salt and pepper.
• To make the sauce: In a medium bowl, add all the ingredients to make the sauce and mix. Pour over the chicken in the crock pot.
• Cover the pot and cook on LOW for 3-4 hours or on HIGH for 1½-2 hours. Stir once halfway through.
• Add the bell peppers, peas, edamame, and carrots.
• Place the cornstarch and cold water into a small bowl and stir until smooth. Add it to the crock pot and mix. Cook on High Heat for about 30 minutes until the sauce thickens.
• Meanwhile, cook the noodles according to the package. Drain.
• After the sauce has thickened, add the noodles. Stir in the noodles to coat them with the sauce. Add any garlic salt, salt, and pepper to taste.
• Garnish with sesame seeds and serve hot.

Notes

Recipe tips.

• We like to use Yoshida’s Sweet Teriyaki Original Gourmet Sauce, but another brand will work as well.
• Add the vegetables toward the end so they retain some of their crispness and don’t become mushy.
• We use linguine noodles, but any long pasta like spaghetti, fettuccine, and wide egg noodles will work, or use fresh or dried Lo Mein noodles if you can find them.
• Avoid overfilling the crock pot, as this can lead to uneven cooking. Also, add the chicken raw but not frozen. See How to Use a Crock Pot for more tips.

To prep ahead, cube the chicken, chop all of the veggies, pre-cook the pasta, and mix up the sauce. Store them in separate containers in the fridge until you’re ready to put them in the crock pot.

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months. Reheat small portions in the microwave and use the stove top for larger portions.

Nutrition

Calories: 286kcal, Carbohydrates: 40g, Protein: 23g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 878mg, Potassium: 534mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1384IU, Vitamin C: 21mg, Calcium: 36mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe adapted from Life Made Sweeter. 

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This recipe was originally published May 2015.