Slow Cooker Honey Garlic Chicken Noodles

BY Emily Parker December 22, 2025

Slow Cooker Honey Garlic Chicken Noodles offer a sophisticated balance of sweet and savory notes, providing a restaurant-quality meal with minimal active effort. This dish utilizes the gentle heat of a slow cooker to infuse tender chicken thighs with a rich, multi-layered sauce before tossing everything with supple lo mein noodles. It is an excellent choice for busy afternoons when you want a warm, substantial meal ready by dinner time, or for casual weekend gatherings where a self-serve noodle bar fits the mood. The combination of aromatics and honey creates a glossy glaze that coats every strand of pasta perfectly.

This recipe for Slow Cooker Honey Garlic Chicken Noodles transforms simple pantry staples into a deep, umami-rich experience. By allowing the proteins to braise slowly, the flavors of ginger, garlic, and sesame penetrate deeply, ensuring every bite is consistently seasoned.

Table of Contents

Ingredients

1/3 cup Honey
1/4 cup Lower-sodium soy sauce
6 cloves Garlic, finely minced
2 tablespoons Dark soy sauce (or additional regular soy sauce)
2 tablespoons Oyster sauce
1 tablespoon Sriracha chili sauce
1 tablespoon Apple juice or white grape juice (as a non-alcoholic substitute)
2 teaspoons Fresh ginger, finely grated
2 teaspoons Toasted sesame oil
1/2 teaspoon Kosher salt
1 1/2 pounds Boneless, skinless chicken thighs
2 tablespoons Room temperature water
1 tablespoon Cornstarch
16 ounces Fresh lo mein noodles (prepared according to package instructions)
3 large Scallions, thinly sliced (reserve some for garnish)
1 tablespoon White sesame seeds

Instructions

Whisk together the honey, soy sauces, minced garlic, oyster sauce, Sriracha, juice substitute, ginger, sesame oil, and salt directly in the ceramic insert of a six-quart slow cooker.
Arrange the chicken thighs in the sauce, ensuring they are submerged or well-coated.
Cover and cook on the High setting for three hours or on the Low setting for approximately five hours.
Remove the chicken from the liquid and shred the meat using two forks on a separate clean surface.
In a small vessel, whisk the water and cornstarch until no lumps remain.
Whisk the cornstarch slurry into the bubbling liquid in the slow cooker on High for thirty seconds until the sauce thickens and clarifies.
Turn off the heat and fold the shredded chicken, cooked noodles, and sliced scallions into the sauce.
Toss thoroughly until the Slow Cooker Honey Garlic Chicken Noodles are fully coated and glossy.
Garnish with sesame seeds and extra scallions before serving in warm bowls.

Step-by-Step Details

Preparing the Aromatics and Base

The foundation of this dish relies on the marriage of honey and garlic. When whisking the liquids in the slow cooker, ensure the honey is fully integrated and not settled at the bottom. The scent of raw ginger and garlic will be sharp initially but will mellow into a sweet, earthy fragrance as the slow cooker heats up.

The Braising Process

Place the chicken thighs in a single layer if possible. Chicken thighs are preferred over breasts because their higher fat content prevents them from drying out during the long cooking cycle. As the timer progresses, the chicken will release its natural juices, thinning the sauce slightly while absorbing the dark pigments of the soy. By the three-hour mark on High, the meat should be opaque and pull apart with almost no resistance.

Achieving the Perfect Glaze

Shredding the chicken outside the pot allows you to remove any unwanted bits of gristle and ensures a uniform texture. The cornstarch slurry is a vital step; without it, the sauce remains a thin broth. Once added, the liquid should transform from a matte brown to a shiny, translucent glaze that clings to the back of a spoon.

Finishing with Noodles

Fresh lo mein noodles are ideal because they have a springy, elastic texture that stands up well to the heavy sauce. When folding the noodles in, do so gently to avoid breaking the strands. The residual heat from the slow cooker will keep the dish at an ideal serving temperature without overcooking the pasta.

Pro Tips

Grate Ginger Frozen: Keep your ginger root in the freezer and grate it while frozen using a microplane; this creates a fine paste that melts into the sauce without leaving woody fibers.
Avoid Overcrowding: If you double the recipe, ensure your slow cooker is large enough so the chicken stays in contact with the braising liquid for even cooking.
Rinse the Noodles: After boiling your lo mein, rinse them briefly under warm water to remove excess starch before adding them to the pot; this prevents the sauce from becoming gummy.
Dark Soy Sauce: If you can find dark soy sauce, use it. It adds a beautiful mahogany color and a hint of caramel sweetness that regular soy sauce lacks.
Knife Skills: Mince the garlic as finely as possible. Since it isn’t sautéed first, small pieces ensure the flavor is distributed evenly rather than having a pungent bite.
Freshness Check: Use fresh scallions that are firm to the touch. The white parts provide a subtle crunch and onion flavor, while the green tops provide the necessary visual pop.

Variations or Substitutions

Rice Noodle Alternative: For a different texture, use thick wide rice noodles. Soak them until al dente before tossing them in at the end.
Vegetable Boost: Add steamed broccoli florets or snap peas during the final five minutes of cooking for added color and nutrition.
Spice Adjustment: If you prefer more heat, increase the Sriracha to two tablespoons or add a teaspoon of crushed red pepper flakes to the initial sauce mixture.
Citrus Twist: Squeeze half a fresh lime over the final dish to add a bright acidity that cuts through the richness of the honey and oyster sauce.

Serving Suggestions

Serve these Slow Cooker Honey Garlic Chicken Noodles in deep porcelain bowls to retain the heat. A side of smashed cucumber salad with rice vinegar and chili oil provides a refreshing, crunchy contrast to the soft noodles. For a complete feast, pair the dish with a tray of steamed bok choy drizzled with a little extra sesame oil. If serving at a party, keep the slow cooker on the “Warm” setting and provide chopsticks and large spoons for easy self-portioning.

FAQs

Can I use chicken breasts instead of thighs?

Yes, though chicken breasts tend to be leaner and can become slightly stringy if overcooked. If using breasts, check for doneness at the two-hour mark on High to ensure they remain moist.

What if I cannot find fresh lo mein noodles?

Dry spaghetti or linguine can work in a pinch. Simply cook them slightly under the package directions so they finish absorbing the sauce in the slow cooker without becoming mushy.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or chicken broth to loosen the sauce, as the noodles will absorb moisture while sitting.

Is there a substitute for oyster sauce?

A vegetarian mushroom-based “oyster” sauce is a great alternative. It provides the same thick consistency and salty, earthy depth required for the glaze.

Nutrition Information

Nutrient	Amount per Serving
Calories	410 kcal
Protein	34 g
Carbs	38 g
Fat	15 g
Fiber	3 g
Sugar	19 g
Sodium	1746 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.

Slow Cooker Honey Garlic Chicken Noodles

Ingredients

Instructions