Introduction

Remember those cozy nights when dinner felt like a warm hug? This Crockpot Chicken Lo Mein recipe is exactly that – a delicious hug in a bowl that takes minimal effort and delivers maximum flavor. It’s the kind of meal that makes busy weeknights feel like a treat, and honestly, it’s so simple, you’ll be whipping it up again and again!

Why You’ll Love This Recipe

Fast: While the crockpot does the heavy lifting, your active prep time is super short!
Easy: Seriously, it’s almost a “dump and go” situation. Anyone can make this!
Giftable: Imagine bringing a batch of this to a new parent or a friend who’s feeling under the weather. It’s a thoughtful and delicious gift.
Crowd-pleasing: From picky eaters to seasoned foodies, this Lo Mein is a guaranteed hit.

Ingredients

Here’s what you’ll need to create this comforting bowl of goodness:

1 lb boneless, skinless chicken thighs: Thighs are my secret weapon here; they stay incredibly tender and juicy in the slow cooker.
3 cups mixed stir-fry vegetables: I love using a pre-cut mix for convenience, but feel free to chop your own! Think carrots, bell peppers, snow peas, broccoli florets – whatever you have on hand!
1/2 cup soy sauce: The salty, savory base of our delicious sauce.
1/4 cup hoisin sauce: This adds a wonderful sweet and savory depth that’s just irresistible.
1 tablespoon minced ginger: Fresh ginger is key for that authentic Asian flavor. You can buy it pre-minced to save even more time.
1 teaspoon sesame oil: A little goes a long way for that nutty, aromatic finish.
8 oz lo mein noodles, cooked according to package directions: Your favorite kind of noodles!

How to Make It

Let’s get cooking! This is where the magic happens with hardly any effort from you.

First things first, place your chicken thighs right into the bottom of your slow cooker.
Next, pile in those colorful mixed stir-fry vegetables. They’ll cook down beautifully.
Now, for the flavor powerhouse! In a small bowl, whisk together the soy sauce, hoisin sauce, minced ginger, and sesame oil. This is your glorious sauce!
Pour that yummy sauce mixture all over the chicken and vegetables in the slow cooker. Make sure everything is nicely coated.
Put the lid on your slow cooker, set it to low, and let it cook for 3-4 hours. You want the chicken to be cooked through and super tender.
Once it’s done, carefully remove the chicken from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. It should fall apart easily!
Return the shredded chicken back into the slow cooker. Give everything a good stir to coat the chicken with all those delicious vegetables and sauce.
Finally, cook your lo mein noodles according to the package instructions. Once they’re ready, spoon that incredible chicken and vegetable mixture right over the top. Dinner is served!

Substitutions & Additions

Feeling inspired to get a little creative? I love that about you! Here are some ideas:

Chicken: Boneless, skinless chicken breasts will work in a pinch, but they can dry out a bit more. Adjust cooking time if needed.
Vegetables: Don’t limit yourself! Broccoli florets, mushrooms, snap peas, or even some chopped bok choy would be fantastic additions.
Spice it up: If you like a little heat, add a pinch of red pepper flakes to the sauce or a swirl of sriracha at the end.
Aromatics: Throw in a clove or two of minced garlic with the ginger for an extra flavor boost.
Noodles: While lo mein is traditional, you could also serve this over rice, quinoa, or even zucchini noodles for a lighter option.

Tips for Success

A few little tricks to make your Crockpot Chicken Lo Mein absolutely perfect every single time:

Don’t overcook the chicken: While slow cookers are forgiving, I like to check the chicken around the 3-hour mark to ensure it’s tender but not mushy.
Prep ahead: You can totally whisk together your sauce ingredients the night before and store them in an airtight container in the fridge.
Vegetable size: If you’re using fresh vegetables, cut them into similar-sized pieces so they cook evenly.
Shredding tip: For easier shredding, you can even shred the chicken right in the slow cooker using two forks, just be careful not to scrape the bottom too hard.

How to Store It

Leftovers are your friend! This Lo Mein reheats beautifully.

Let the mixture cool completely, then transfer it to an airtight container. It will stay delicious in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, simply reheat it gently on the stovetop or in the microwave. You might want to add a tiny splash of water or broth if it seems a little thick.

FAQs

Got questions? I’ve got answers!

Can I use chicken breasts instead of thighs? Yes, you can! Chicken breasts cook faster, so keep an eye on them to avoid them becoming dry. They might be done in 2-3 hours on low.
Can I make this gluten-free? Absolutely! Use a gluten-free soy sauce or tamari, and ensure your hoisin sauce is also gluten-free.
What kind of vegetables work best? Any firm vegetables that can withstand slow cooking are great! Carrots, bell peppers, broccoli, and snap peas are classic choices.
Can I make this in a smaller slow cooker? You can! Just adjust the quantities of your ingredients proportionally to fit your cooker.

Crockpot Chicken Lo Mein

A delicious and comforting bowl of Lo Mein that takes minimal effort and delivers maximum flavor, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 4

Servings 4 servings

Equipment

Slow Cooker
Small bowl
Forks two
Airtight container

Ingredients

Main ingredients

1 lb boneless, skinless chicken thighs
3 cups mixed stir-fry vegetables e.g., carrots, bell peppers, snow peas, broccoli florets
8 oz lo mein noodles cooked according to package directions

Sauce

0.5 cup soy sauce
0.25 cup hoisin sauce
1 tablespoon minced ginger fresh
1 teaspoon sesame oil

Instructions

Place chicken thighs in the bottom of your slow cooker.
Pile mixed stir-fry vegetables on top of the chicken.
In a small bowl, whisk together soy sauce, hoisin sauce, minced ginger, and sesame oil to create the sauce.
Pour the sauce mixture over the chicken and vegetables, ensuring everything is coated.
Cover the slow cooker, set to low, and cook for 3-4 hours, or until the chicken is cooked through and tender.
Carefully remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks.
Return the shredded chicken to the slow cooker and stir to coat with the vegetables and sauce.
Cook lo mein noodles according to package instructions. Serve the chicken and vegetable mixture over the cooked noodles.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.