Crockpot Chicken Lo Mein

Busy weeknights call for easy, flavor-packed meals, and this Crockpot Chicken Lo Mein delivers every time. It takes all the beloved elements of a takeout favorite — tender chicken, savory-sweet sauce, and slurpable noodles — and makes them magically happen in your slow cooker. Whether you’re meal-prepping or feeding a hungry crowd, this one’s a winner.

Table of Contents

Why You’ll Love This Recipe

Hands-Off and Hassle-Free

Throw everything into the crockpot and walk away. That’s the beauty of this recipe. There’s no need for sautéing or separate sauce pans. The chicken turns out perfectly tender, the vegetables soak up the sauce, and the entire dish is ready when you are.

Takeout Taste Without the Takeout Price

This slow cooker chicken lo mein gives you all the classic flavors—without the delivery fee. The homemade sauce blends soy, honey, sesame oil, and garlic for that iconic umami-rich glaze. Add your favorite noodles, and you’ve got restaurant flavor at a budget price.

Ingredients

• 2 chicken breasts, sliced thin
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup shredded carrots
• 3 green onions, sliced
• 3 cloves garlic, minced
• ½ cup low sodium soy sauce
• ⅓ cup honey
• 2 Tbsp sesame oil
• 1 Tbsp cornstarch mixed with 2 Tbsp water (slurry)
• 8 oz lo mein noodles, cooked

Step-by-Step Instructions

1. Add sliced chicken, broccoli, red pepper, carrots, green onions, and minced garlic to your crockpot.
2. Pour in soy sauce, honey, and sesame oil. Stir gently to combine.
3. Cover and cook on LOW for 4–5 hours until the chicken is cooked through and tender.
4. In a small bowl, mix cornstarch with water to make a slurry. Stir it into the crockpot and cook for 10–15 more minutes to thicken the sauce.
5. Meanwhile, cook the lo mein noodles according to the package directions. Drain well.
6. Add the cooked noodles to the crockpot. Toss everything together until fully coated in sauce.
7. Serve warm, topped with extra green onions or sesame seeds if desired.

Tips & Tricks

Swap the Noodles

Lo mein noodles work great, but you can also use spaghetti, ramen, or even rice noodles. Just be sure to cook them separately and add them at the end so they don’t get mushy.

Make It Spicy

Add a teaspoon of sriracha or red pepper flakes to the sauce if you like a kick of heat.

Make It Your Way

Vegetable Variations

• Use snow peas, snap peas, or mushrooms.
• Frozen stir-fry blends work too—no chopping needed.

Protein Swaps

• Try thin-sliced pork or beef instead of chicken.
• Use tofu for a vegetarian version (add it later to avoid overcooking).

Frequently Asked Questions

Q: Can I cook this on high instead of low?
Yes, but reduce the cooking time to about 2–3 hours. Check that the chicken is fully cooked before adding the slurry and noodles.

Q: Can I prep this ahead?
Absolutely. Add all the ingredients (except slurry and noodles) to a freezer bag and freeze. When ready to cook, thaw overnight, then dump into the crockpot.

Q: What noodles work best?
Classic lo mein noodles are ideal, but spaghetti, linguine, or even egg noodles work well in a pinch. Always cook separately and add at the end.

Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to loosen the sauce.

Final Thoughts

This Crockpot Chicken Lo Mein is the kind of meal that makes you feel like a weeknight superhero. It’s flexible, flavorful, and full of comfort. Keep the ingredients on hand, and this could easily become your go-to for busy days when takeout isn’t the answer — but good food still is.

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