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 regularly. 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.
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chicken thighs
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ginger
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garlic
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soy sauce – light and dark
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oyster sauce
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hoisin sauce
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rice wine vinegar
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chicken stock
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cornflour
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egg noodles
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beansprouts
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spring onions
How to make this chicken chow mein
The slow cooker does all the hard work here. All you have to do is add the chicken, dark soy, light soy, garlic, ginger, oyster sauce, hoisin sauce, rice wine vinegar, chicken stock mixed with corn flour/cornstarch. 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. Really – that’s it!
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 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. I often double up the ingredients to feed the whole family. You can also freeze the noodles for up to three months. Defrost thoroughly before reheating in the microwave on high until thoroughly heated – around 3-4 minutes.
What to serve alongside the noodles?
If you’re looking for a Chinese feast that can accompany the chow mein, why not try some sesame prawn toast, salt and pepper chicken, or stir-fried pak choi with it, too?
I like to drizzle over lots of Chinese chilli oil too, to add some extra fiery heat.
Other slow cooker recipes you might like
Slow cooker lamb biryani
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
Ingredients
- 640 g chicken thighs
- 1 tablespoon dark soy
- 2 tablespoons light soy
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons rice wine vinegar or apple cider vinegar, white wine vinegar
- 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
Instructions
- 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 noodles and the bean sprouts and combine. I like to use tongs, as I find it easier to mix all the ingredients together.
- Sprinkle with spring onions, serve and enjoy.
Notes
Nutrition
Did you make this chicken chow mein recipe?
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