Description
This Slow Cooker Lo Mein recipe offers a flavorful and convenient way to enjoy a classic Chinese takeout favorite at home. By combining tender chicken, fresh vegetables, and a savory sauce made from soy sauce, hoisin, and chili garlic, all cooked low and slow, this dish delivers a perfectly balanced meal with minimal effort. Ideal for busy weeknights, the dish is completed by tossing in cooked spaghetti for a comforting, saucy noodle bowl garnished with sesame seeds, green onions, and cilantro.
Ingredients
Scale
Sauce Ingredients
- ¼ cup soy sauce
- ¼ cup seasoned rice vinegar
- ¼ cup hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons chili garlic sauce (adjust according to spice preference)
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 head broccoli, stems removed and florets roughly chopped
- 1–2 carrots, julienned
- 1–2 red bell peppers, sliced
- 1 (4 oz) package sliced mushrooms
- ½ pound spaghetti, cooked separately according to package directions
Garnish
- Sesame seeds
- Green onions, sliced
- Cilantro, chopped
Instructions
- Prepare the Sauce: Whisk together soy sauce, seasoned rice vinegar, hoisin sauce, sesame oil, chili garlic sauce, garlic powder, ground ginger, and black pepper until fully combined and smooth.
- Start Slow Cooking: Pour approximately one-third of the prepared sauce into a greased slow cooker. Place the chicken breasts into the slow cooker and cover with the lid. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the chicken is tender and fully cooked.
- Add Vegetables and Sauce: After the chicken has cooked, stir in another one-third of the sauce along with the chopped broccoli florets, julienned carrots, sliced red bell peppers, and sliced mushrooms. Cover and cook on HIGH for an additional 1 hour to allow vegetables to soften but retain some crunch.
- Shred the Chicken: Remove the chicken breasts and shred them using two forks or a pair of tongs. Return the shredded chicken back into the slow cooker.
- Combine Noodles and Remaining Sauce: Stir in the remaining sauce and the cooked spaghetti noodles, mixing well to evenly coat everything with the flavorful sauce. Taste and adjust seasoning if needed.
- Serve and Garnish: Serve the lo mein hot, garnished with sesame seeds, sliced green onions, and chopped cilantro for added freshness and texture. Enjoy your effortless, delicious slow cooker meal!
Notes
- For a vegetarian version, substitute chicken with extra firm tofu or tempeh and ensure the sauce ingredients fit dietary preferences.
- You can swap spaghetti with traditional lo mein noodles or egg noodles for authenticity.
- Adjust the amount of chili garlic sauce to control the heat level as desired.
- Vegetables can be customized based on availability—snap peas, baby corn, or bok choy work well too.
- Cook pasta separately to avoid it becoming mushy in the slow cooker.
- Leftovers keep well refrigerated for up to 3 days. Reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours (HIGH) or 7-9 hours (LOW)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: slow cooker lo mein, easy lo mein recipe, chicken lo mein, crockpot recipes, one-pot meals, Chinese takeout at home
