Slow Cooker Lo-Mein Chicken Recipe
- Cuisine: Chinese
- Course: Main Dish
- Skill Level: Advanced
-
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- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
-
Calories
509 -
Fat
12 g -
Cholesterol
73 mg -
Sodium
2274 mg -
Carbohydrate
66 g -
Fiber
6 g -
Protein
33 g
Slow cooker lo-mein chicken recipe. Boneless and skinless chicken thighs with vegetables and soy sauce. This delicious recipe adapted from https://www.keyingredient.com You may also like Lo-Mein Pork:
Slow Cooker Lo-Mein Pork Recipe
Pork shoulder with vegetables and cashews cooked in a slow cooker. Very easy and delicious.
Makes 6 servings
Ingredients: 1½ pounds (720 g) boneless pork shoulder, fat trimmed and cut into cubes, 2 cups (500 ml) loose-pack frozen sliced carrots, thawed, 12 oz (360 ml) jar teriyaki glaze, 2 medium yellow onions, peeled and cut into wedges, 1 cup (250 ml) thinly bias-sliced celery, 8oz (240 ml) can sliced water chestnuts, drained, 8 oz (240 ml) can sliced bamboo shoots, drained, 1 teaspoon finely chopped fresh ginger, 6 oz (180 ml) frozen pea pods, 1 cup (250 ml) small broccoli florets, 9 oz (270 g) somen noodles, 1/2 cup (125 ml) cashews
Instructions: In 3½-4-quart (3½-4l) slow cooker, combine pork, frozen carrots, teriyaki glaze, onions, celery, water chestnuts, bamboo shoots, and ginger. Stir well. Cover cooker and cook on low-heat setting for 6½-7 hours.
Open the lid. Stir in frozen pea pods and broccoli flowerets, then increase heat to high, cover slow cooker and cook for further 10-15 minutes or until broccoli is crisp-tender.
Meanwhile, cook somen noodles according to package directions. Drain well.
Turn slow cooker off and open the lid. transfer chicken and vegetable mixture to serving plates. Serve hot over cooked noodles.
Slow Cooker Lo-Mein Chicken Recipe
Ingredients
- 1 tablespoon vegetable oil
- 8 boneless and skinless chicken thighs, trimmed and cut into strips
- 1 cup diagonally sliced carrots
- 1 cup coarsely chopped fresh celery
- 1 medium yellow onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 8 oz (240 ml) can sliced water chestnuts, drained
- 1 cup (250 ml) chicken broth
- 2 tablespoons soy sauce
- 1/2 teaspoon finely chopped fresh ginger
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup (250 ml) sliced fresh mushrooms
- 1 cup (250 ml) snow pea pods
- 8 oz (240 g) package prepared lo-mein noodles
Method
Step 1
In a large nonstick skillet, heat vegetable oil over medium-high heat. Add chicken strips and cook, stirring occasionally, until lightly browned. Remove cooked chicken from the skillet and set aside.
Step 2
In a slow cooker, combine carrots, celery, onion, garlic, and water chestnuts. Top with browned chicken.
Step 3
In a small mixing bowl, combine chicken broth, soy sauce, and minced ginegr. Mix well. Pour mixture over chicken in slow cooker.
Step 4
Cover slow cooker and cook on low-heat setting for 6-8 hours or until chicken and vegetables are tender.
Step 5
In another small mixing bowl, combine cornstarch and water. Mix until water dissolved completely. Stir cornstarch mixture into chicken mixture. Add mushrooms and pea pods. Stir well.
Step 6
Increase heat to high. Cover slow cooker and cook for further 15 minutes. Serve chicken and vegetables over prepared noodles.
