Here’s my go-to crockpot chicken lo mein recipe, with tender noodles, juicy chicken, and fresh vegetables all cooked together in a savory Asian-style sauce.
This slow cooker version of chicken lo mein has become my family’s favorite weeknight dinner solution. I often prep everything the night before so I can just toss it in the crockpot in the morning. Nothing better than coming home to a house that smells like your favorite takeout, right?
Why You’ll Love This Chicken Lo Mein
- Set-it-and-forget-it meal – Your slow cooker does most of the work, making this perfect for busy weekdays when you don’t have time to stand over the stove.
- Better than takeout – You’ll know exactly what goes into your meal, with no mystery ingredients or excess oil – just fresh vegetables and tender chicken in a flavorful sauce.
- Loaded with vegetables – This recipe packs in broccoli, snow peas, carrots, and bell peppers, making it a complete meal with plenty of nutrients.
- Customizable heat level – With sambal oelek and sriracha in the mix, you can easily adjust the spiciness to suit your family’s preferences.
- Makes plenty of leftovers – This big batch recipe means you’ll have enough for dinner tonight and lunch tomorrow, and it tastes even better the next day.
What Kind of Chicken Should I Use?
For this crockpot lo mein recipe, chicken thighs are definitely the way to go. While you could substitute chicken breasts, thighs are more forgiving in the slow cooker since they stay tender and juicy even with longer cooking times. Dark meat naturally has more flavor and won’t dry out like white meat can. If you’re buying your chicken thighs from the store, both regular and organic options will work well – just make sure they’re boneless and skinless as the recipe specifies, and trim off any excess fat before cooking. A quick tip: cutting the thighs into similar-sized pieces will help them cook evenly in your crockpot.
Options for Substitutions
This crockpot lo mein recipe can be adapted with several easy swaps if you’re missing ingredients:
- Lo mein noodles: Can’t find lo mein noodles? You can use spaghetti, udon noodles, or even linguine as a substitute. Just cook them according to package directions until they’re al dente.
- Dark soy sauce and oyster sauce: If you don’t have dark soy sauce, use regular soy sauce plus a tiny dash of molasses. For oyster sauce, try hoisin sauce or mushroom sauce – though the flavor will be slightly different.
- Sambal oelek: No sambal oelek? Use any Asian chili paste, crushed red pepper flakes, or even extra sriracha sauce to bring the heat.
- Chicken thighs: While chicken thighs work best because they stay moist, you can use chicken breast – just check it earlier as it tends to cook faster and can dry out.
- Snow peas and water chestnuts: Feel free to swap snow peas with sugar snap peas or green beans. Water chestnuts can be left out, or replaced with chopped celery for that nice crunch.
- Sesame oil: This ingredient adds a distinctive flavor, but if you’re out, you can use any neutral oil – just sprinkle some toasted sesame seeds at the end for a similar nutty taste.
Watch Out for These Mistakes While Cooking
A common mistake when making crockpot lo mein is adding the noodles and vegetables too early, which can turn them into a mushy, overcooked mess – instead, add them during the last 30-45 minutes of cooking to maintain their texture and color. The second pitfall is using too much liquid, as chicken releases its own juices during cooking; stick to the sauce measurements listed to avoid a soupy result. For the best flavor development, don’t skip the step of trimming excess fat from the chicken thighs, but leave some fat intact as it adds richness to the sauce during the slow cooking process. To prevent the noodles from clumping together, give them a quick rinse in cold water after cooking and toss them with a tiny bit of sesame oil before adding to the crockpot.
What to Serve With Chicken Lo Mein?
Since this crockpot chicken lo mein is already packed with veggies and protein, you can keep the sides simple and focus on complementary Asian-inspired dishes. A batch of crispy egg rolls or spring rolls makes the perfect crunchy side dish – you can even grab the frozen ones from the store to keep things easy! For extra veggies, try serving some quick-pickled cucumbers or a simple Asian slaw dressed with rice vinegar and sesame oil. If you want to round out the meal with soup, a small bowl of egg drop or hot and sour soup works great as a starter.
Storage Instructions
Keep: Your chicken lo mein will stay good in the fridge for up to 4 days when stored in an airtight container. The noodles might absorb more sauce over time, but that just means they’ll be extra flavorful! If you notice the noodles getting a bit dry, just add a small splash of soy sauce when reheating.
Freeze: While you can freeze this dish, the noodles and vegetables might get a bit softer when thawed. If you want to freeze it, store it in a freezer-safe container for up to 2 months. Pro tip: freeze the chicken and sauce separately from the noodles and veggies for better texture when reheated.
Warm Up: To reheat your lo mein, pop it in the microwave for 1-2 minutes, stirring halfway through. For better results, heat it in a wok or skillet over medium heat – this helps maintain the texture and even crisp up some bits. Add a tiny splash of water if needed to prevent sticking.
| Preparation Time | 15-20 minutes |
| Cooking Time | 195-240 minutes |
| Total Time | 210-260 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 150-160 g
- Fat: 90-100 g
- Carbohydrates: 220-240 g
Ingredients
- 1/3 cup light soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, finely chopped
- 2 teaspoons sambal oelek (chili paste)
- 2 teaspoons sesame oil
- A splash of sriracha
- 2 pounds boneless, skinless chicken thighs, trimmed of extra fat
- 2 cups broccoli pieces
- 1 cup snow peas
- 1 cup grated carrots
- 1 red bell pepper, sliced thin
- 5-ounce can sliced water chestnuts, drained
- 1 pound dried lo mein noodles
- Sesame seeds for topping
- Sliced green onions for topping
Step 1: Prepare the Chicken and Sauce
Place chicken thighs at the bottom of the slow cooker insert.
Whisk together your chosen sauce ingredients until well combined.
Pour the sauce over the chicken, ensuring the thighs are well-coated.
Cover the slow cooker and set it to cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, depending on your schedule.
Step 2: Shred and Mix Chicken
Once the cooking time is complete, carefully remove the chicken from the slow cooker.
Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the slow cooker, mixing it well with the juices and sauce to enhance the flavor.
Step 3: Add Vegetables
Introduce fresh vegetables to the slow cooker for added nutrition and flavor.
Add broccoli, snow peas, carrots, bell pepper, and water chestnuts to the mixture.
Stir everything together to evenly distribute the vegetables.
Cover the slow cooker again and adjust the setting to HIGH, allowing the vegetables to cook for about 15 minutes or until they become tender.
Step 4: Cook Pasta and Combine
While the vegetables are cooking, prepare your favorite pasta according to the package instructions.
Once the pasta is cooked to your liking, drain it well and add it to the slow cooker, combining it with the chicken and vegetables.
Stir everything thoroughly to ensure the pasta is well-coated with the sauce and ingredients.
Step 5: Serve and Garnish
Your flavorful slow cooker chicken and vegetable pasta dish is ready to be enjoyed.
Serve it hot and garnish with your favorite toppings if desired, such as fresh herbs or grated cheese.
It’s a complete meal that brings together tender chicken, vibrant vegetables, and satisfying pasta.