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Home / Comfort Food

Easy Crockpot Chicken Lo Mein

4.79
/5
6 hours hours 10 minutes minutes
41 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 01/06/2019

This post may contain affiliate links. Please read my disclosure policy.

Skip takeout and make a delicious version of chicken lo mein at home! Let the chicken simmer away in the crockpot, then just add veggies and pasta!

While not quite “takeout-style”, this chicken lo mein is delicious and SO easy!

This Crockpot Chicken Lo Mein is the perfect weeknight meal!  Packed with bold flavors, plenty of veggies, and with only 20 minutes of actual "work", it's a much better alternative to Chinese takeout. #Chinesefood #asianrecipe #crockpot #slowcooker #easyrecipe #weeknightmeal #chickenlomein #takeoutfakeout

I’ve been dying to share this recipe with you all for a while now… but with my time off through the holidays, it’s been sitting in my drafts folder… until today!  We’re big Chinese takeout fans here in The Chunky Chef house, and lo mein is always a favorite.  I’ve been on the hunt for a perfect copycat of that classic takeout flavor, and I’m still working on that one, but this version is amazing in it’s own way.

Beautifully savory and sweet with a little kick from the sambal oelek and sriracha, this chicken lo mein is every bit as tasty as it is easy to make.

Serving slow cooker chicken lo mein

WHAT KIND OF SAUCE IS USED IN LO MEIN?

Traditionally lo mein sauce is made of soy sauce and sesame oil with some other seasonings (like garlic, ginger, and oyster sauce).  For my version I use a combination of light and dark soy sauces to deepen the umami flavor, and some chile paste and sriracha to spice things up a bit.

WHAT’S THE DIFFERENCE BETWEEN LO MEIN AND CHOW MEIN?

Lo mein is made using soft and slightly chewy noodles, which are tossed in a sauce, whereas chow mein is made using slightly thinner noodles that are stir fried until slightly crispy.  Both are delicious, it comes down to which texture of noodle you’d prefer!

Chicken lo mein in crockpot

WHAT NOODLES ARE USED IN LO MEIN?

Chinese egg noodles are the traditional variety used, and what I used here.  Ideally, fresh noodles are used, but I found those to be hard to find here, so I used a dried variety.  In a pinch, spaghetti or other long cuts of pasta can be used, as can dried ramen noodles.  Not authentic, but still tasty!

Crockpot chicken lo mein in serving bowl

WHAT OTHER PROTEINS CAN YOU ADD TO LO MEIN?

  • Pork – thinly slice pork tenderloin or pork chops and cook 1-2 minutes per side.
  • Beef – thinly slice flank steak (against the grain, click here for a description of how), and cook 1 minute per side.
  • Shrimp – cook shrimp until almost done (as they’ll keep cooking after you add them back to the dish).

WHY COOK LO MEIN IN THE CROCKPOT?

I know, I know… chicken lo mein is basically a stir fry, which comes together super quickly right?  There are two main reasons I love using the slow cooker for this meal.  The chicken cooks IN the sauce, which makes it SUPER flavorful, and it’s perfect for those who are coming home after working a hard day and even the thought of a stir fry is too much.  All you have to do is boil the noodles (which can be done ahead of time), and add the veggies to the crockpot for 15 minutes.

Using chopsticks to eat chicken lo mein

PRO TIPS FOR MAKING CHICKEN LO MEIN IN THE CROCKPOT:

  1. Use chicken thighs if possible.  Chicken thighs are notoriously juicier than chicken breasts and are much harder to overcook.
  2. Add any vegetables you like.  I chose to go with broccoli, carrots, water chestnuts, bell pepper, and snow peas, but sliced cabbage, bean sprouts, zucchini and sliced onions are also great addition.

OTHER GREAT ASIAN-INSPIRED RECIPES:

  • Takeout Style Beef and Broccoli
  • Sesame Garlic Beef Stir Fry
  • Slow Cooker Mongolian Beef
  • Spicy Thai Noodles
  • Spicy Peanut Tofu Stir Fry
  • Copycat Cashew Chicken
  • Homemade Crab Rangoons

SHOP THE RECIPE:

  • Crockpot – I use this slow cooker all the time and it always performs beautifully!
  • Lo Mein Noodles – this is the dried variety I used.
  • Light Soy Sauce – the flavor of this soy sauce is SO much better than soy sauces from large grocery stores.
  • Dark Soy Sauce – amazingly rich and powerful, this dark soy sauce brings recipes one step closer to being authentic.
  • Sesame Oil – my favorite sesame oil!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

This Crockpot Chicken Lo Mein is the perfect weeknight meal!  Packed with bold flavors, plenty of veggies, and with only 20 minutes of actual "work", it's a much better alternative to Chinese takeout. #Chinesefood #asianrecipe #crockpot #slowcooker #easyrecipe #weeknightmeal #chickenlomein #takeoutfakeout

Easy Crockpot Chicken Lo Mein

4.79 from 23 votes
Author: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 6 hours hours
Total Time: 6 hours hours 10 minutes minutes
Servings: 6 servings
(hover over # to adjust)
Print Rate Pin
Skip takeout and make a delicious version of chicken lo mein at home!

Ingredients

SAUCE

  • 1/3 cup light soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp dark soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp grated fresh ginger
  • 4 cloves garlic, minced
  • 2 tsp sambal oelek (ground fresh chile paste)
  • 2 tsp sesame oil
  • drizzle of sriracha sauce

LO MEIN

  • 2 lbs. boneless skinless chicken thighs, trimmed of excess fat
  • 2 cups broccoli florets
  • 1 cup snow peas
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 5 oz can sliced water chestnuts, drained
  • 1 lb. dried lo mein noodles
  • sesame seeds, for garnish
  • sliced green onions, for garnish

Instructions

  • Add chicken thighs to bottom of slow cooker insert.  Whisk together sauce ingredients and pour over chicken.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  • Remove chicken from slow cooker, shred, then add back to slow cooker with juice and sauce.
  • Add broccoli, snow peas, carrots, bell pepper and water chestnuts, and stir.  Cover and cook on HIGH for 15 minutes, or until vegetables are tender.
  • While vegetables are cooking, boil and drain pasta per package directions, then add to crockpot with chicken and vegetables.  Stir well, then serve with garnishes, if desired.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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This Crockpot Chicken Lo Mein is the perfect weeknight meal!  Packed with bold flavors, plenty of veggies, and with only 20 minutes of actual "work", it's a much better alternative to Chinese takeout. #Chinesefood #asianrecipe #crockpot #slowcooker #easyrecipe #weeknightmeal #chickenlomein #takeoutfakeout

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Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.79 from 23 votes

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Recipe Rating




  1. Cliff says

    Posted on 1/26 at 7:06 pm

    Veggies definitely need to be in longer than what is listed in recipe.

    Reply
    • The Chunky Chef says

      Posted on 1/26 at 7:33 pm

      That all depends on how thickly or thinly you slice them, and every slow cooker does cook a little differently, which is why I said “or until tender”.

      Reply
  2. APRIL BARTLETT says

    Posted on 8/2 at 9:58 pm

    Awesome 👏 I love this recipe and it’s really helpful for me to use with frozen chicken. Even though it really isn’t very difficult to do on the stove, I still can throw it in the crockpot and let it cook while doing other things! Thank you!!

    Reply
  3. Haelena Bigonia says

    Posted on 3/26 at 11:08 am

    I made this according to the recipe and it turned out awesome! So close to the flavor of our favorite takeout place. Thank you!

    Reply
  4. Sarah says

    Posted on 3/1 at 6:22 pm

    This was delicious. My husband and I loved it.

    Thank you so much.

    Reply
  5. Dana says

    Posted on 10/21 at 1:14 pm

    Hi. Love this recipe. Making it for The third time.  I’m currently counting macros and calories.  Do you have any idea how much a serving is?!?  Want to eat as much as I can haha 

    Reply
    • The Chunky Chef says

      Posted on 10/21 at 8:09 pm

      As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (wouldn’t want to potentially and unknowingly pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

      Reply
      • Katy says

        Posted on 4/6 at 6:04 pm

        Yummy, but very dry before even adding the noodles. I quickly doubled the sauce at the end to have enough to coat everything. Next time I will just double in the beginning!

        Reply
  6. Lily says

    Posted on 10/11 at 4:39 am

    Hello!
    I’m new to pressure cookers and I just wanted to know when you toss in the chicken do you add water or oil to the bottom and how much?

    THANKS!
    Lily

    Reply
    • The Chunky Chef says

      Posted on 10/11 at 8:31 pm

      Hi Lily 🙂 This recipe is for a slow cooker or crockpot, so there’s no need to add any additional water or oil.

      Reply
  7. Denise says

    Posted on 8/15 at 12:10 pm

    Hi Amanda! I’m working through all of your Asian Cuisine recipes. Tried this one last night. It was very good. Next time, I may double the sauce. I found that once I started adding the noodles, I needed more. I had trouble finding the dark soy sauce but have ordered it off of Amazon for the next time I make this…and I definitely will make it again! Thanks for your recipes.

    Reply
    • KIMBERLY PATTAN says

      Posted on 4/11 at 4:07 pm

      If you mix some sauce and molasses it makes dark soy sauce

      Reply
  8. Janie says

    Posted on 5/27 at 11:09 am

    Outstanding. Love this. Thank you for sharing. Would rate it a 10.

    Reply
  9. Ashley says

    Posted on 1/5 at 7:46 pm

    Hey Amanda!! Im always looking for a way to make dinner easier with different crockpot meals…and this one was a hit! I doubled the sauce mixture (but kept chilli paste the same) i didn’t need a whole pound of lomein noodles. And to make it even easier i used a bag of frozen stir fry veggies from walmart and added it in the last 40 mins of cooking, it contained all the veggies you listed plus some!! This turned out so delicious and satisfied our takeout craving for the week! Thank you so much

    Reply
  10. Cyndi Schuetrum says

    Posted on 1/31 at 7:59 pm

    This recipe is so easy and is phenomenal –   Better than Chinese take out !  Minimal prep and it makes a large batch – we are a family of big eaters.  Thanks for sharing your recipe.

    Reply
  11. cake lover says

    Posted on 1/23 at 1:05 am

    Looking so yummy love this….

    Reply
  12. Krista says

    Posted on 1/9 at 10:53 pm

    This is one good looking crock pot meal! I have to give it a try this week!

    Reply
  13. Amy says

    Posted on 1/9 at 9:40 am

    Take-out at home! That is always a win in my book!

    Reply
  14. Ellen @ Cookware Diary says

    Posted on 1/9 at 12:42 am

    Hi Amanda,
    This looks yummy and delicious. Hope my 6 years old son love it. Going to try this recipe soon.
    Thanks for sharing.

    Reply
  15. Erin | Dinners,Dishes and Dessert says

    Posted on 1/8 at 6:32 am

    I know for sure this would be a huge hit in my house!

    Reply
  16. Lora says

    Posted on 1/8 at 6:19 am

    Here is a great reason to use my slow cooker today. This looks fantastic!!

    Reply
  17. Melanie Bauer says

    Posted on 1/8 at 3:07 am

    Looks incredibly delicious! I’d love to try this, so tasty and flavorful and really can’t wait to try this!

    Reply
  18. Dee says

    Posted on 1/7 at 11:20 pm

    This looks so easy and delicious!

    Reply
    • Cindy says

      Posted on 7/22 at 11:30 am

      Hi! I gave my crock pot away. Do you instructions for cooking this in an oven?

      Reply
      • The Chunky Chef says

        Posted on 7/22 at 8:56 pm

        Hi Cindy, I’m sorry I don’t. I specifically developed this recipe for a slow cooker.

        Reply
      • Cindy says

        Posted on 9/11 at 9:45 pm

        No problem! I actually was able to figure out how to cook in the oven. It turned out delicious!
        Thanks for replying.

        Reply
  19. Allyson Zea says

    Posted on 1/7 at 10:46 pm

    Do you deliver!??! Just kidding! this recipe looks so easy even I can make it!

    Reply
  20. Sabrina says

    Posted on 1/7 at 2:32 pm

    I’m glad you were able to take time off during the holidays but am super glad you came back with this recipe! I love my slow cooker and this is one of my favorite take out dishes. Yay!!

    Reply
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