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Crockpot Honey Garlic Chicken Noodles

Crockpot honey garlic chicken noodles with tender shredded chicken and a glossy sweet-salty sauce that clings to lo mein or spaghetti. Cook everything in the slow cooker, then thicken the sauce with a cornstarch slurry before tossing with noodles.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts
Honey
  • 0.3333333333 cup honey
Soy sauce
  • 0.25 cup soy sauce
Garlic
  • 4 garlic, minced
Hoisin sauce
  • 2 tbsp hoisin sauce
Rice vinegar
  • 1 tbsp rice vinegar
Sesame oil
  • 1 tbsp sesame oil
Fresh ginger
  • 1 tsp fresh ginger, grated
Red pepper flakes
  • 0.25 tsp red pepper flakes
Chicken broth
  • 0.5 cup chicken broth
Cornstarch
  • 2 tbsp cornstarch
Cold water
  • 2 tbsp cold water
Lo mein noodles or spaghetti
  • 12 oz lo mein noodles or spaghetti, cooked separately
Garnish
  • 0.5 tbsp sesame seeds
  • 2 tbsp sliced green onions

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken breasts in the slow cooker. Make sure they sit in an even layer for consistent tenderness.
  2. Whisk together honey, soy sauce, garlic, hoisin sauce, rice vinegar, sesame oil, ginger, red pepper flakes, and chicken broth until smooth. Pour the sauce over the chicken so the top is coated.
  3. Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender. Cover the slow cooker and do not lift the lid during cooking.
  4. Remove the chicken and shred it with two forks. Return the shredded chicken to the sauce in the slow cooker.
Thicken and toss with noodles
  1. Whisk cornstarch and cold water together, then stir the slurry into the sauce. Scrape the sides and corners so no dry cornstarch remains.
  2. Cook on high for 15 minutes until thickened. The sauce should look glossy and cling to a spoon.
  3. Add the cooked lo mein noodles or spaghetti and toss to coat. Keep tossing until the noodles are evenly covered.
  4. Serve immediately, topped with sesame seeds and sliced green onions. Finish as soon as it’s ready so the noodles stay coated and not soggy.

Notes

For best sauce thickness, whisk the cornstarch slurry until fully smooth before stirring it into the hot liquid, then cook on high until clearly thickened. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in the microwave or on the stovetop with a splash of broth if needed. Freezing is not recommended because noodles can soften after thawing. Dietary swap: use tamari instead of soy sauce for a gluten-free version.