Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Honey Garlic Chicken Thighs with Lo Mein Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 142 reviews
  • Author: Olivia
  • Prep Time: 2 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 2 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Asian

Description

Slow Cooker Honey Garlic Chicken Thighs is a flavorful and easy-to-make dish featuring tender boneless chicken thighs cooked in a sweet and spicy honey garlic sauce. This recipe combines soy sauce, honey, sriracha, garlic, and ginger for a perfect balance of savory and sweet flavors, slow-cooked to perfection and served over lo mein noodles for a comforting meal.

Ingredients

Scale

Chicken and Sauce

  • 2 pounds (about 8) boneless, skinless chicken thighs
  • 1/3 cup soy paste
  • 1/4 cup low-sodium soy sauce
  • 1/3 cup honey
  • 4 tablespoons sriracha (or to taste)
  • 1 tablespoon oyster sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons ginger, minced
  • 6 cloves garlic, minced
  • 2 tablespoons rice wine vinegar

Thickener

  • 2 tablespoons cornstarch
  • 1/4 cup water

Accompaniment

  • 16 ounces lo mein noodles, cooked according to package instructions

Optional Garnishes

  • Sesame seeds
  • Chopped scallions

Instructions

  1. Prepare Slow Cooker and Ingredients: Place the boneless, skinless chicken thighs into the slow cooker. Add soy paste, low-sodium soy sauce, honey, sriracha, oyster sauce, sesame oil, minced ginger, minced garlic, and rice wine vinegar to the pot, evenly distributing the ingredients around the chicken.
  2. Make Cornstarch Slurry: In a separate bowl, whisk together the cornstarch and water until completely smooth. This slurry will act as a thickener for the sauce.
  3. Add Slurry to Slow Cooker: Pour the cornstarch slurry into the slow cooker with the chicken and sauce mixture. Gently stir to combine and ensure the slurry is evenly dispersed.
  4. Cook Chicken: Cover the slow cooker with the lid and cook on high heat for 3 hours. During this time, the chicken will become tender and the sauce will thicken to a glossy consistency.
  5. Prepare Noodles: While the chicken is cooking, cook the lo mein noodles according to their package instructions. Drain and set aside.
  6. Shred Chicken: After 3 hours, remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce thoroughly.
  7. Toss with Noodles: Add the cooked lo mein noodles into the slow cooker and toss everything together until the noodles are evenly coated with the honey garlic sauce.
  8. Serve and Garnish: Serve the honey garlic chicken and noodles warm, garnished with optional sesame seeds and chopped scallions for added texture and flavor.
  9. Storage: Any leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Notes

  • Adjust the amount of sriracha according to your preferred spice level.
  • For gluten-free version, substitute soy sauce with tamari or coconut aminos and ensure oyster sauce is gluten-free.
  • Shredding the chicken helps the sauce absorb better for an even flavor throughout.
  • This recipe can easily be doubled to serve a larger crowd.
  • Leftovers make a great next-day lunch or dinner and reheat well in a microwave or on the stovetop.
  • Optional garnishes like sesame seeds and scallions add a nice crunch and fresh flavor but can be omitted if desired.

Find it online: https://oliviadinner.com/slow-cooker-honey-garlic-chicken-thighs-with-lo-mein-recipe/