I make chicken chow mein all the time. It was undoubtedly the most popular dish that was cooked at my dad’s Chinese restaurant – and it’s a dish that my family and I eat on a regular basis. But while I make easy chicken chow mein [here’s my recipe] all the time in a wok, I wondered if I could make a slow cooker version. So after various recipe testing, I came up with a chicken chow mein slow cooker recipe – which is so easy, so simple, and really delicious.
Why is this chicken chow mein different?
Unlike stir-fried chicken chow mein, this slow cooker chicken chow mein is really hands-off. It’s simply a case of throwing all the ingredients into a slow cooker pot, then stirring through egg noodles and beansprouts a few minutes before serving. Honestly, it’s that easy. And if you want a no-fuss family meal that you can serve quickly, then this is the recipe for you.
What ingredients are needed?
This chicken chow mein has relatively few ingredients and all of them can be easily found in a supermarket.
soy sauce – light and dark
How to make this chicken chow mein
The slow cooker does all the hard work here. All you have to do is to add the chicken, dark soy, light soy, garlic, ginger, oyster sauce, hoisin sauce, chicken stock, and corn flour. Combine all the ingredients together, then slow cook on low for four hours. Just before eating, add the beansprouts and egg noodles, and make sure all the noodles are coated in the sauce. Then sprinkle with chopped spring onions before serving.
What noodles to use
For ease, I like to use cooked egg noodles, so that they can be stirred through the chicken and sauce quickly and easily. If you only have dried egg noodles, cook them according to packet instructions in boiling water and then add them to the slow cooker.
Can other ingredients be added?
Yes, of course. This is just a simple version that I find delicious. But if you would like more vegetables, then by all means add them and adapt this recipe with ingredients that you like, or have to use up. You can use mushrooms, sliced peppers, sliced onions, shredded carrots, or even broccoli, baby sweetcorn, or mangetout. Or even a combination of them all. Just be careful when you’re adding vegetables – for instance, broccoli will take much longer to cook than mushrooms.
How to store leftovers
This recipe serves three people or two very hungry/greedy people. So if you’re lucky enough to have leftovers, put the chow mein in a suitable container and refrigerator for three days and reheat thoroughly. You can also freeze the noodles for up to three months. Defrost thoroughly before reheating.
What to serve alongside the noodles?
Looking for other slow cooker recipes?
Slow cooker chicken biryani
Slow cooker bolognese
Slow cooker beef curry
Slow cooker Chinese chicken curry
Slow cooker beef and chorizo
Slow cooker Thai massaman curry
Slow cooker ham joint in coke
Slow cooker chicken chow mein
- 640 g chicken thighs
- 3 tablespoons dark soy
- 3 tablespoons light soy
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 3 cloves garlic crushed
- 1 tablespoon ginger paste
- 100 ml chicken stock
- 1 tablespoon cornflour
- Handful bean sprouts
- 350 g egg noodles I use ready-to-cook noodles
- 2 spring onions chopped
- Mix the cornflour into the stock until dissolved. Then add all the ingredients except the noodles, bean sprouts and spring onions into the slow cooker.
- Give it all a stir and cook on low for 4-5 hours. 15 minutes before serving, add the bean sprouts and stir into the chicken, then add the noodles and combine.
- Sprinkle with spring onions and enjoy!