Slow Cooker Asian Chicken Noodles
Slow Cooker Asian Chicken Noodles
Ingredients
- 500 g chicken thighs, left whole
- 1/3 cup dark soy sauce
- 1/3 cup honey
- 175 g Simply Wholesome Pantry Asian Stir Fry Sauce, or your preferred stir fry sauce
- 4 garlic cloves, finely chopped
- 2 cm piece ginger, finely chopped
- 100 ml chicken stock
To Add Later
- 1 cup frozen stir-fry vegetables
- 200 g cooked noodles, of choice (I used udon)
For the Cornflour Slurry
- 1 tablespoon cornflour
- 1 tablespoon water
Instructions
- 1
Add the chicken thighs, dark soy sauce, honey, Asian Stir Fry Sauce, garlic, ginger, and chicken stock to the slow cooker. Stir to combine.
⏱️ 5 min
- 2
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and easily shreds. For this recipe, we will assume a 4-hour cook time on high.
⏱️ 240 min
- 3
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
⏱️ 5 min
- 4
In a small bowl, mix the cornflour and water together to create a slurry. Stir the slurry through the sauce in the slow cooker and cook for 10–15 minutes, or until the sauce is slightly thickened.
⏱️ 15 min
- 5
Add the frozen stir-fry vegetables to the slow cooker and cook for a further 10 minutes, or until they are tender.
⏱️ 10 min
- 6
Stir through the cooked noodles until they are well coated in the sauce and heated through.
⏱️ 5 min
- 7
Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Asian Chicken Noodles
- 500 g chicken thighs, left whole
- 1/3 cup dark soy sauce
- 1/3 cup honey
- 175 g Simply Wholesome Pantry Asian Stir Fry Sauce, or your preferred stir fry sauce
- 4 garlic cloves, finely chopped
- 2 cm piece ginger, finely chopped
- 100 ml chicken stock
To Add Later
- 1 cup frozen stir-fry vegetables
- 200 g cooked noodles, of choice (I used udon)
For the Cornflour Slurry
- 1 tablespoon cornflour
- 1 tablespoon water
Instructions
- 1
Add the chicken thighs, dark soy sauce, honey, Asian Stir Fry Sauce, garlic, ginger, and chicken stock to the slow cooker. Stir to combine.
⏱️ 5 min - 2
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and easily shreds. For this recipe, we will assume a 4-hour cook time on high.
⏱️ 240 min - 3
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
⏱️ 5 min - 4
In a small bowl, mix the cornflour and water together to create a slurry. Stir the slurry through the sauce in the slow cooker and cook for 10–15 minutes, or until the sauce is slightly thickened.
⏱️ 15 min - 5
Add the frozen stir-fry vegetables to the slow cooker and cook for a further 10 minutes, or until they are tender.
⏱️ 10 min - 6
Stir through the cooked noodles until they are well coated in the sauce and heated through.
⏱️ 5 min - 7
Serve immediately.