Crock pot Lo Mein

So tasty, we forgot to take a picture! Adapted from


    • 1 lb chicken, cubed
    • 14 ounces package of fresh Lo Mein noodles or cook 4 ounces of dry noodles
    • 2 cups frozen veggie mix, ie stir fry mix, etc
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, minced (or 1/2 tsp ground ginger)
Chicken Marinade
    • 2 teaspoons of soy sauce
    • 1/4 teaspoon of sesame oil
    • 1/2 teaspoon of corn starch
    • 1/2 cup chicken broth
    • 1.5 – 2 Tablespoons fish sauce
    • 1 Tablespoon soy sauce
    • 2 teaspoons of honey
    • 1 teaspoon of sesame oil
    • 1/2 Tablespoon of Mirin or Chinese Cooking Wine (Shaoxing wine)
    • 1/2 teaspoon crushed red chili flakes (optional
Starch Slurry
  • 2 tablespoons cornstarch
  • 1/4 cup of water
  1. In a small bowl, combine the chicken with the chicken marinade and leave in the fridge for at least 30 minutes.
  2. Brown chicken in a skillet and set aside. You can cook the chicken in your crock pot, but I like the texture of the sear better.
  3. Put veggie mix, ginger and garlic in the crock pot. Put chicken on top.
  4. Combine sauce ingredients in a bowl and pour over all the ingredients in slow cooker.
  5. Cook on low for 1.5 – 2 hours, stirring occasionally to distribute the sauce evenly.

  6. 10 minutes before serving, turn slow cooker to high heat, add the pre-cooked fresh or cooked dry noodles using tongs or chopsticks to combine all the ingredients making sure to coat the noodles with sauce.
  7. Right after the noodles have been added to the slow cooker, in a small saucepan, whisk cornstarch and water until combined. Transfer to stove top and bring to a boil over medium heat and reduce to simmer allowing slurry to thicken. Toss into slow cooker and stir into sauce and ingredients with a wooden spoon. Allow all the ingredients and sauce to sit and heat through for 5 – 10 more minutes.

~ by accordingtoleanne on February 10, 2014.

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