Slow-Cooker Chicken Chow Mein

Course: Entree / Slow Cooker

Cuisine: Chinese

Prep Time: 20

Cook Time: 3 15

Total Time: 3 35

Servings:

Calories: 158kcal

Author: Kris Longwell

Slow-Cooker Chicken Chow Mein takes very little effort to assemble and then you can let your trusty slow cooker do all the work! Don't forget to add the cornstarch slurry about 10 to 15 minutes before serving (this thickens the sauce). Leftovers reheat beautifully and are almost even better the next day!

Print Recipe

Equipment

1 6-quart slow-cooker

Ingredients

1 tablespoon vegetable oil or canola, or olive oil
Salt and pepper
1½ lbs chicken breasts boneless, skinless, cut into 1-inch pieces
3 medium carrots thinly sliced, or julienned
6 green onions aka scallions, thinly sliced, green and white parts, plus extra for garnish
3 celery stalks sliced
1 tablespoon fresh ginger minced
3 cloves garlic minced
8 oz. bean sprouts
⅓ cup soy sauce low sodium works well
¼ teaspoon red pepper flakes more for extra heat, omit for no heat at all
1 8 oz. can water chestnuts drained and chopped
1 cup chicken stock
1 tablespoon granulated sugar
¼ cup cornstarch
½ cup cold water
Chow mein noodles cooked, or rice, for serving.

Instructions

Heat oil in a large skillet over medium-high heat.
1 tablespoon vegetable oil
Season chicken with salt and pepper all over and then add to skillet and cook until lightly browned, about 10 to 15 minutes.
Salt and pepper, 1½ lbs chicken breasts
Place cooked chicken into slow cooker.
Add remaining ingredients, except cornstarch and water (don't include the noodles/rice); stir to combine.
3 medium carrots, 6 green onions, 3 celery stalks, 1 tablespoon fresh ginger, 3 cloves garlic, 8 oz. bean sprouts, ⅓ cup soy sauce, ¼ teaspoon red pepper flakes, 1 8 oz. can water chestnuts, 1 cup chicken stock, 1 tablespoon granulated sugar
Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 10 hours.
About 10 minutes before serving, mix together the cornstarch with the water in a small bowl or measuring cup. Add to the slow cooker and stir. Stir occasionally until thickened, about 10 minutes.
¼ cup cornstarch, ½ cup cold water
Meanwhile, cook the noodles according to the package instructions and then mix them into the chicken mixture. Stir until fully mixed.
Chow mein noodles
Keep on warm until ready to serve, or, serve at once. Garnish with extra sliced scallions, red pepper flakes, and toasted sesame seeds.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The veggies can be prepped the night before. The chicken can also be cooked the night before.

We've tested both the LOW and HIGH time settings, and both are equally delicious. The chicken gets almost fall-apart tender on the HIGH setting, but either way is great. Go with the timing (3 to 4 vs. 6 to 10 hours) that best fits your schedule.

Leftovers will keep in the fridge for up to 5 days and can be reheated on the stove over medium heat until heated through. The microwave works great, too. The dish can be frozen for up to 2 months.

Nutrition