Chinese restaurants use 2-day fermented garlic oil at 140°F to create that sticky-sweet coating impossible to replicate at home.
Honey Garlic Chicken and Noodles
Get ready to indulge in a delightful bowl of Honey Garlic Chicken and Noodles! This effortless slow cooker dish combines tender chicken with a rich, sweet-savory sauce, all while infusing your kitchen with mouthwatering aromas. Toss in some fresh veggies and watch your family devour this weeknight favorite in no time!
Prep
15
min
Cook
300
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
🥩Meat & Seafood(2)
- 1/2 cup chicken stock (120 ml)
- 2 lbs boneless, skinless chicken thighs (907 g)
🥛Dairy & Eggs(1)
- 2-3 tbsp butter, sliced thin (28-42 g)
🫙Pantry Staples(3)
- 3 tbsp cornstarch (45 ml)
- 1/3 cup each honey and soy sauce (79.2 ml)
- 8 oz Japanese-style ramen noodles (227 g)
🍯Sauces & Condiments(1)
- 2 tbsp each sriracha, hoisin sauce, and minced garlic (30 ml)
👨🍳 Instructions
- 1
In the crockpot, whisk together honey, soy sauce, sriracha, hoisin sauce, garlic, cornstarch, and chicken stock until fully combined.
- 2
Add chicken thighs and toss to coat in the sauce.
- 3
Cook on LOW for 5 hours or HIGH for 3 hours, until chicken is tender and cooked through.
- 4
Shred the chicken and stir into the sauce.
- 5
Cook ramen noodles according to package directions, drain, and add them to the crockpot.
- 6
Stir everything together until the noodles are coated in the sauce.
- 7
Top with sesame seeds and green onions and serve!
💡 Pro Tips
- ✓Whisk cornstarch with 2-3 tablespoons of cold liquid before adding to prevent lumping, as cornstarch gelatinizes at 144-180°F and clumps when added directly to hot mixtures.technique144-180°F
- ✓Cook ramen noodles for 30-60 seconds LESS than package directions since they'll continue cooking in the hot crockpot sauce and absorb liquid, preventing mushy texture.timing30-60 seconds less
- ✓Use bone-in, skin-on thighs instead of boneless for 25% more flavor compounds from collagen breakdown during the long cooking process, then remove bones before shredding.ingredient25% more flavor
- ✓Add noodles only in the final 10 minutes of cooking to prevent them from absorbing too much liquid and becoming soggy from extended exposure to moisture.timing10 minutes
- ✓Toast sesame seeds in a dry pan for 2-3 minutes at medium heat until golden to activate oils and intensify nutty flavor compounds through Maillard reactions.technique2-3 minutes
Share this recipe
Prep
15
min
Cook
300
min
Serves
4
people
Level
beginner
Share this recipe
Chinese restaurants use 2-day fermented garlic oil at 140°F to create that sticky-sweet coating impossible to replicate at home.
Honey Garlic Chicken and Noodles
Get ready to indulge in a delightful bowl of Honey Garlic Chicken and Noodles! This effortless slow cooker dish combines tender chicken with a rich, sweet-savory sauce, all while infusing your kitchen with mouthwatering aromas. Toss in some fresh veggies and watch your family devour this weeknight favorite in no time!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
🥩Meat & Seafood(2)
- 1/2 cup chicken stock (120 ml)
- 2 lbs boneless, skinless chicken thighs (907 g)
🥛Dairy & Eggs(1)
- 2-3 tbsp butter, sliced thin (28-42 g)
🫙Pantry Staples(3)
- 3 tbsp cornstarch (45 ml)
- 1/3 cup each honey and soy sauce (79.2 ml)
- 8 oz Japanese-style ramen noodles (227 g)
🍯Sauces & Condiments(1)
- 2 tbsp each sriracha, hoisin sauce, and minced garlic (30 ml)
👨🍳 Instructions
- 1
In the crockpot, whisk together honey, soy sauce, sriracha, hoisin sauce, garlic, cornstarch, and chicken stock until fully combined.
- 2
Add chicken thighs and toss to coat in the sauce.
- 3
Cook on LOW for 5 hours or HIGH for 3 hours, until chicken is tender and cooked through.
- 4
Shred the chicken and stir into the sauce.
- 5
Cook ramen noodles according to package directions, drain, and add them to the crockpot.
- 6
Stir everything together until the noodles are coated in the sauce.
- 7
Top with sesame seeds and green onions and serve!
💡 Pro Tips
- ✓Whisk cornstarch with 2-3 tablespoons of cold liquid before adding to prevent lumping, as cornstarch gelatinizes at 144-180°F and clumps when added directly to hot mixtures.technique144-180°F
- ✓Cook ramen noodles for 30-60 seconds LESS than package directions since they'll continue cooking in the hot crockpot sauce and absorb liquid, preventing mushy texture.timing30-60 seconds less
- ✓Use bone-in, skin-on thighs instead of boneless for 25% more flavor compounds from collagen breakdown during the long cooking process, then remove bones before shredding.ingredient25% more flavor
- ✓Add noodles only in the final 10 minutes of cooking to prevent them from absorbing too much liquid and becoming soggy from extended exposure to moisture.timing10 minutes
- ✓Toast sesame seeds in a dry pan for 2-3 minutes at medium heat until golden to activate oils and intensify nutty flavor compounds through Maillard reactions.technique2-3 minutes