Crock Pot Lo Mein

Deliciously saucy Crock Pot Chicken Lo Mein is filled with edamame, snow peas making it an easy favorite dinner recipe.

Lemon Chicken and Copycat Orange Chicken may be our go-to’s, but our family loves all Asian food! We love a good noodle dish like this tasty Crock Pot Chicken Lo Mein.

Who here loves Asian food?

It is my FAVORITE! I try to eat it as often as I can, but the hubby isn’t a huge fan so I don’t get it as much as I’d like. 🙁 It’s not that he won’t eat it, he just liked a ton other things more. I’m so happy that my kids enjoy it though because I still make it for dinner, and Lorin is nice enough to eat it when I do make it. (Picky, I know, but he says it’s “particular” and not picky) – HA!

The Asian recipes my kids enjoy most are the noodles and rice! They LOVE it, and I admit I do too. Recently, my mom found a recipe for Crock Pot Lo Mein, so she decided to give it a try. I suggested she throw in some edamame and snow peas, and the result was amazing!

If you’re a huge fan of crock pot recipes like I am, as well as Asian recipes, then I definitely think you’ll enjoy this. It has chicken but can also be substituted for other meats like pork or beef. And you can always throw in other veggies you like more, like carrots or broccoli. It’s completely customizable to what you prefer, which is awesome.

Making Crock Pot Lo Mein

PREP. Line a Crock pot with a disposable liner, or spray with non stick cooking spray. Add chicken and season it with salt and pepper.

SAUCE. In a medium bowl add all the ingredients to make the sauce and mix together. Pour over the chicken in the crock pot.

COOK. Cover the pot and cook on LOW for 3-4 hours or on HIGH for 1 1/2-2 hours. Stir once halfway through.

COMBINE + COOK. 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.

NOODLES. Meanwhile cook the noodles according to the package. Drain. After 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.

SERVE. Garnish with sesame seeds and serve hot.

Tips + Additions

You may have noted that the recipe calls for dried pasta such as linguine, egg noodles or spaghetti. If you are lucky enough to have a grocery store that carries actual Lo Mein noodles, or live near an Asian Market you can definitely use those. 

To make it easier to get even cubes when cutting your chicken, put the chicken in the freezer for about 30-60 minutes or until partially frozen. Once cut allow the chicken to thaw completely before cooking.

Chicken thighs are juicier than chicken breast. They are also much harder to overcook, which is great when you leave it to slowly cook all day.

Additions:

• Water chestnuts 
• Broccoli
• Baby bok choy
• Mushrooms 
• bean sprouts.
• Add chili garlic sauce to really spice up your Lo Mein.

Storing Info

STORE any leftovers in an airtight container in the fridge for 3-5 days.

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

FREEZE any leftovers in an airtight bag/container in the freezer for 2-3 months. Let it thaw in the fridge overnight and then reheat in the microwave or on the stovetop with some added chicken broth.

For more delicious Asian Sides:

• Easy Beef Lo Mein
• Asian Coleslaw
• Asian Noodle Salad
• Garlic Sesame Noodles
• Asian Ramen Salad

Recipe adapted from Life Made Sweeter.