Crock Pot Chicken Lo Mein

A ton of food with not a ton of effort! I really liked the sauce for this. Unfortunately I took most of this week’s pictures from TOO CLOSE, but you get the idea, and you can see it yourself after a quick jaunt to the supermarket!

Ingredients:

  • 1 can vegetable broth
  • 1/4 cup soy sauce
  • 6 tablespoons (1/4 cup + 2 tablespoons) hoisin sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons minced garlic
  • 1 1/2 tablespoons fresh ginger root minced
  • 3 large chicken breasts
  • 1/4 cup cornstarch plus enough cold water to make a slurry
  • 10 cups mixed vegetables of choice, fresh, frozen, or canned (a frozen stir-fry mix is good, canned baby corn and/or water chestnuts are nice, I happened to be somewhere with enoki mushrooms recently so threw those in, snow peas would also be a good addition if it’s not in your frozen mix)
  • 8 ounces dry lo mein noodles

Combine the broth, soy sauce, hoisin sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger in your crock pot and stir.

Add the chicken breasts, cover, and cook on low 8-9 hours, until you get home from work.

Stir together the cornstarch and water, then open the crock pot, remove the chicken, and stir the cornstarch slurry into the sauce. Add the vegetables and return the cover, turning the heat to high.

Cook 30-45 minutes, depending on if you added frozen vegetables, until the veggies are hot and sauce has thickened some. Meanwhile, shred the chicken and cook the noodles according to package directions.

Drain, and add the shredded chicken and cooked noodles to the heated vegetable mixture. Stir together, and serve.

Crock Pot Lo Mein

  • 1 can vegetable broth
  • 1/4 cup soy sauce
  • 6 tablespoons (1/4 cup + 2 tablespoons) hoisin sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons minced garlic
  • 1 1/2 tablespoons fresh ginger root minced
  • 3 large chicken breasts
  • 1/4 cup cornstarch plus enough cold water to make a slurry
  • 10 cups mixed vegetables of choice, fresh, frozen, or canned
  • 8 ounces dry lo mein noodles

Combine the broth, soy sauce, hoisin sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger in your crock pot and stir. Add the chicken breasts, cover, and cook on low 8-9 hours, until you get home from work.

Stir together the cornstarch and water, then open the crock pot, remove the chicken, and stir the cornstarch slurry into the sauce. Add the vegetables and return the cover, turning the heat to high. Cook 30-45 minutes, depending on if you added frozen vegetables, until the veggies are hot and sauce has thickened some. Meanwhile, shred the chicken and cook the noodles according to package directions. Drain, and add the shredded chicken and cooked noodles to the heated vegetable mixture. Stir together, and serve.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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