Last Updated on 17 August 2026 by cooksimply

Quick read

Make takeaway-style chicken chow mein in your slow cooker with simple ingredients and barely any hands-on prep
How to get tender chicken and properly coated noodles without the high heat and constant stirring of a wok
A hands-off Chinese recipe that’s perfect for busy weeknights
The trick to building real chow mein flavour in a slow cooker, so you can skip the takeaway and save money at home

This was undoubtedly the most popular dish at my dad’s Chinese restaurant, and it’s one my family and I eat regularly. I make easy chicken chow mein in a wok all the time, but I wondered whether I could get the same flavour with a fraction of the effort in a slow cooker. It turns out you can.

The result is every bit as savoury and satisfying, but almost completely hands-off. No standing over a hot wok, no constant stirring. Just throw it in and let the slow cooker do the work.

Slow cooker Chinese recipes: what you need to know

Chow mein is one of the best-loved dishes on any Chinese takeaway menu, and it’s easier to make at home than most people think. The slow cooker version trades the speed of a wok for total convenience.

The key difference is the cooking method. A wok relies on high heat and quick movement, while the slow cooker builds flavour gently over a few hours. The chicken comes out tender, the sauce turns rich and savoury, and the noodles and beansprouts go in right at the end so they keep their bite.

Why is this chicken chow mein different?

Unlike stir-fried chicken chow mein, this slow cooker version is really hands-off. It’s simply a case of throwing all the ingredients into the slow cooker pot, then stirring through egg noodles and beansprouts a few minutes before serving.

That’s the whole appeal. You get the flavour of the wok version without the effort, which makes it ideal for a busy weeknight when you want dinner waiting for you.

Tips for the best slow cooker chicken chow mein

Add the noodles at the end. Stir the egg noodles and beansprouts through just before serving so they stay springy rather than turning soft and mushy.
Coat the noodles well. Make sure every noodle is coated in the sauce when you stir them through, so they take on all that savoury flavour.
Use cooked egg noodles for ease. They stir through quickly. If you only have dried, cook them to packet instructions first.
Mix the cornflour into the stock. Combining it with the chicken stock before it goes in stops any lumps and gives you a smooth, glossy sauce.
Don’t skip the beansprouts. They add the fresh crunch that makes chow mein taste like chow mein.

Ingredients

This chicken chow mein has relatively few ingredients, and all of them can be easily found in a supermarket.

Chicken thighs
Ginger
Garlic
Soy sauce, light and dark
Oyster sauce
Hoisin sauce
Rice wine vinegar
Chicken stock
Cornflour
Egg noodles
Beansprouts
Spring onions

How to make slow cooker chicken chow mein

The slow cooker does all the hard work here.

1. Combine everything. Add the chicken, dark soy, light soy, garlic, ginger, oyster sauce, hoisin sauce, rice wine vinegar and chicken stock mixed with cornflour. Combine all the ingredients together.

2. Slow cook. Cook on low for four hours, until the chicken is tender and cooked through.

3. Add the noodles. Just before eating, add the beansprouts and egg noodles, and make sure all the noodles are coated in the sauce.

4. Serve. Sprinkle with chopped spring onions and serve.

What noodles should I use?

For ease, I like to use cooked egg noodles so they can be stirred through the chicken and sauce quickly and easily. If you only have dried egg noodles, cook them according to the packet instructions in boiling water and then add them to the slow cooker.

Tips, variations and substitutions

Swap the protein. Chicken breast works if you prefer it, though thighs stay juicier over the longer cook. Prawns or strips of pork are good too.
Add more veg. Sliced peppers, carrot ribbons, mangetout or shredded cabbage all work well stirred in.
Adjust the sauce. Like it sweeter? Add a little honey. Want more depth? A touch more oyster sauce does it.
No hoisin? Leave it out and add a small pinch of sugar and a little extra soy for balance.
Make it spicy. A drizzle of chilli oil or a spoon of chilli bean paste brings some heat.

Serving suggestions

This is a full meal in a bowl, so it needs very little alongside it. I usually serve it just as it is, with extra spring onions scattered over the top.

If you’re making a bigger Chinese spread to share, it goes brilliantly with my slow cooker Chinese chicken curry or a plate of crispy air fryer chicken wings on the side.

Frequently asked questions

Can you put raw chicken in a slow cooker for chow mein?
Yes. The chicken goes in raw with the sauce and cooks through gently over the four hours, coming out tender. There’s no need to brown it first for this recipe.

Do you cook noodles before adding to a slow cooker?
It’s easiest to use cooked egg noodles and stir them through at the end. If you’re using dried noodles, cook them to packet instructions first, then add them just before serving so they don’t go mushy.

Why add noodles at the end?
Noodles turn soft and mushy if they sit in the slow cooker too long. Adding them in the last few minutes keeps them springy and lets them soak up the sauce without overcooking.

How long does chicken chow mein take in a slow cooker?
Around four hours on low, plus a few minutes at the end once you stir through the noodles and beansprouts.

Can I make this without a slow cooker?
Yes. You can make chicken chow mein in a wok or large frying pan over high heat, which is quicker but needs more hands-on attention.

What’s the difference between chow mein and lo mein?
Both use egg noodles, but chow mein noodles are usually cooked so they’re a little firmer and more coated in sauce, while lo mein is softer and tossed through more liquid. This recipe gives you a classic chow mein texture.

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