Crockpot Chicken Teriyaki Lo Mein
Dive into a deliciously simple weeknight meal with our Crockpot Chicken Teriyaki Lo Mein! Juicy chicken melds perfectly with soft noodles, all infused with a rich teriyaki glaze that brings the flavors of the East to your dinner table. Toss in vibrant veggies for an extra crunch and let your slow cooker do the work while you relax!
Prep
15
min
Cook
270
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 to 3 cups broccoli florets (480-720 ml)
- 1 tablespoon minced garlic (15 ml)
- 1 tablespoon minced ginger (15 ml)
- 1 small yellow onion, sliced
- 2 tablespoons cold water (30 ml)
🥩Meat & Seafood(1)
- 1½ pounds boneless, skinless chicken breasts (680 g)
🫙Pantry Staples(4)
- 2 tablespoons cornstarch (30 ml)
- ⅓ cup honey (79.2 ml)
- 14 ounces lo mein noodles (397 g)
- 1 teaspoon sesame oil (5 ml)
🍯Sauces & Condiments(3)
- 1 tablespoon rice wine vinegar (15 ml)
- ½ cup low sodium soy sauce (120 ml)
- 1 to 2 tablespoons sriracha (15-30 ml)
📦Other(2)
- Green onions, for garnishoptional
- Sesame seeds, for garnishoptional
Nutrition (per serving)
Calories
687
Protein
48g
Carbs
105g
Fat
8g
👨🍳 Instructions
- 1
Season the chicken breasts with Kinder's Teriyaki Seasoning, if using.
- 2
Add the chicken, soy sauce, honey, rice wine vinegar, garlic, ginger, sesame oil, sriracha, and onion to the crockpot.
- 3
Cook on low for 4½ hours.
- 4
After 3½ hours, remove the chicken and shred it.
- 5
Whisk together the cornstarch and cold water, then stir the slurry into the sauce.
- 6
Add the shredded chicken and broccoli back to the crockpot.
- 7
Stir, cover, and continue cooking.
- 8
Cook the lo mein noodles according to the package directions.
- 9
With 30 minutes remaining, add the cooked noodles to the crockpot and stir everything together.
- 10
Cover and finish cooking.
- 11
Garnish with sesame seeds and green onions.
💡 Pro Tips
- ✓Add the cornstarch slurry only after removing chicken at 3½ hours because the acidic soy sauce (pH ~3.5) and honey break down cornstarch granules over extended heat, reducing thickening power by up to 60% if added at the start.timing3½ hours into 4½-hour cook
- ✓Use a 1:2 ratio of cornstarch to cold water (approximately 1-2 tablespoons cornstarch to 2-4 tablespoons water) to create a slurry that won't clump, then stir vigorously for 30 seconds into the hot sauce to gelatinize starch granules and achieve 50-70% sauce thickening.ingredient1:2 cornstarch:water ratio
- ✓Cube the chicken breasts into 1½-inch pieces rather than leaving whole because smaller surface area reduces cooking time to 3 hours instead of 4½, preventing protein denaturation that causes moisture loss and textural degradation in low-and-slow cooking.technique1½-inch cubes | 3-hour cook time
- ✓Drizzle sesame oil only after plating with noodles (reserve the 1 teaspoon for finishing) because sesame oil's volatile aromatics evaporate above 350°F and its nutty flavor compounds degrade during 4½ hours of gentle crockpot heat, losing 70-80% of sensory impact.ingredientAdd post-cooking for aroma preservation
- ✓Cook lo mein noodles to 1-2 minutes under al dente (about 6-7 minutes if package says 8-9) because they'll continue absorbing teriyaki sauce for 2-3 minutes after tossing, reaching ideal 60-65% moisture content without becoming mushy.timing1-2 minutes under package time
Share this recipe
Prep
15
min
Cook
270
min
Serves
4
people
Level
beginner
Share this recipe
Crockpot Chicken Teriyaki Lo Mein
Dive into a deliciously simple weeknight meal with our Crockpot Chicken Teriyaki Lo Mein! Juicy chicken melds perfectly with soft noodles, all infused with a rich teriyaki glaze that brings the flavors of the East to your dinner table. Toss in vibrant veggies for an extra crunch and let your slow cooker do the work while you relax!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 to 3 cups broccoli florets (480-720 ml)
- 1 tablespoon minced garlic (15 ml)
- 1 tablespoon minced ginger (15 ml)
- 1 small yellow onion, sliced
- 2 tablespoons cold water (30 ml)
🥩Meat & Seafood(1)
- 1½ pounds boneless, skinless chicken breasts (680 g)
🫙Pantry Staples(4)
- 2 tablespoons cornstarch (30 ml)
- ⅓ cup honey (79.2 ml)
- 14 ounces lo mein noodles (397 g)
- 1 teaspoon sesame oil (5 ml)
🍯Sauces & Condiments(3)
- 1 tablespoon rice wine vinegar (15 ml)
- ½ cup low sodium soy sauce (120 ml)
- 1 to 2 tablespoons sriracha (15-30 ml)
📦Other(2)
- Green onions, for garnishoptional
- Sesame seeds, for garnishoptional
Nutrition (per serving)
Calories
687
Protein
48g
Carbs
105g
Fat
8g
👨🍳 Instructions
- 1
Season the chicken breasts with Kinder's Teriyaki Seasoning, if using.
- 2
Add the chicken, soy sauce, honey, rice wine vinegar, garlic, ginger, sesame oil, sriracha, and onion to the crockpot.
- 3
Cook on low for 4½ hours.
- 4
After 3½ hours, remove the chicken and shred it.
- 5
Whisk together the cornstarch and cold water, then stir the slurry into the sauce.
- 6
Add the shredded chicken and broccoli back to the crockpot.
- 7
Stir, cover, and continue cooking.
- 8
Cook the lo mein noodles according to the package directions.
- 9
With 30 minutes remaining, add the cooked noodles to the crockpot and stir everything together.
- 10
Cover and finish cooking.
- 11
Garnish with sesame seeds and green onions.
💡 Pro Tips
- ✓Add the cornstarch slurry only after removing chicken at 3½ hours because the acidic soy sauce (pH ~3.5) and honey break down cornstarch granules over extended heat, reducing thickening power by up to 60% if added at the start.timing3½ hours into 4½-hour cook
- ✓Use a 1:2 ratio of cornstarch to cold water (approximately 1-2 tablespoons cornstarch to 2-4 tablespoons water) to create a slurry that won't clump, then stir vigorously for 30 seconds into the hot sauce to gelatinize starch granules and achieve 50-70% sauce thickening.ingredient1:2 cornstarch:water ratio
- ✓Cube the chicken breasts into 1½-inch pieces rather than leaving whole because smaller surface area reduces cooking time to 3 hours instead of 4½, preventing protein denaturation that causes moisture loss and textural degradation in low-and-slow cooking.technique1½-inch cubes | 3-hour cook time
- ✓Drizzle sesame oil only after plating with noodles (reserve the 1 teaspoon for finishing) because sesame oil's volatile aromatics evaporate above 350°F and its nutty flavor compounds degrade during 4½ hours of gentle crockpot heat, losing 70-80% of sensory impact.ingredientAdd post-cooking for aroma preservation
- ✓Cook lo mein noodles to 1-2 minutes under al dente (about 6-7 minutes if package says 8-9) because they'll continue absorbing teriyaki sauce for 2-3 minutes after tossing, reaching ideal 60-65% moisture content without becoming mushy.timing1-2 minutes under package time