Crockpot Honey Garlic Chicken and Noodles
Crockpot Honey Garlic Chicken and Noodles
Ingredients
For the Crockpot
- 2 pounds boneless, skinless chicken thighs
- 1/3 cup honey
- 1/3 cup soy sauce
- 2 tablespoons sriracha
- 2 tablespoons hoisin sauce
- 2 tablespoons minced garlic
- 3 tablespoons cornstarch
- 1/2 cup chicken stock
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 2 tablespoons butter, sliced thin
For Serving
- 8 ounces Japanese-style ramen noodles
- as needed sesame seeds, for topping
- as needed green onions, sliced, for topping
Instructions
- 1
In the crockpot, whisk together the chicken stock, honey, soy sauce, sriracha, hoisin sauce, minced garlic, and cornstarch until fully combined and smooth.
⏱️ 5 min
- 2
Add the boneless, skinless chicken thighs to the crockpot and toss to coat them thoroughly in the sauce.
⏱️ 2 min
- 3
Add the sliced red bell pepper and sliced red onion to the crockpot, distributing them around the chicken.
⏱️ 3 min
- 4
Place the thinly sliced butter on top of the chicken and vegetables in the crockpot.
⏱️ 1 min
- 5
Cover the crockpot and cook on LOW for 5 hours or on HIGH for 3 hours, until the chicken is tender and cooked through.
⏱️ 180 min
- 6
Once the chicken is cooked, carefully remove it from the crockpot and place it in a separate bowl. Using two forks, shred the chicken.
⏱️ 5 min
- 7
Return the shredded chicken to the crockpot and stir it into the sauce, ensuring it's well combined.
⏱️ 2 min
- 8
While the chicken is being shredded, cook the Japanese-style ramen noodles according to their package directions. Drain the cooked noodles well.
⏱️ 8 min
- 9
Add the drained ramen noodles directly into the crockpot with the chicken and sauce. Stir everything together until the noodles are fully coated in the flavorful sauce.
⏱️ 3 min
- 10
Serve the Crockpot Honey Garlic Chicken and Noodles immediately, topped with sesame seeds and sliced green onions as desired.
⏱️ 1 min
Kitchen Tools
Crockpot Honey Garlic Chicken and Noodles
For the Crockpot
- 2 pounds boneless, skinless chicken thighs
- 1/3 cup honey
- 1/3 cup soy sauce
- 2 tablespoons sriracha
- 2 tablespoons hoisin sauce
- 2 tablespoons minced garlic
- 3 tablespoons cornstarch
- 1/2 cup chicken stock
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 2 tablespoons butter, sliced thin
For Serving
- 8 ounces Japanese-style ramen noodles
- as needed sesame seeds, for topping
- as needed green onions, sliced, for topping
Instructions
- 1
In the crockpot, whisk together the chicken stock, honey, soy sauce, sriracha, hoisin sauce, minced garlic, and cornstarch until fully combined and smooth.
⏱️ 5 min - 2
Add the boneless, skinless chicken thighs to the crockpot and toss to coat them thoroughly in the sauce.
⏱️ 2 min - 3
Add the sliced red bell pepper and sliced red onion to the crockpot, distributing them around the chicken.
⏱️ 3 min - 4
Place the thinly sliced butter on top of the chicken and vegetables in the crockpot.
⏱️ 1 min - 5
Cover the crockpot and cook on LOW for 5 hours or on HIGH for 3 hours, until the chicken is tender and cooked through.
⏱️ 180 min - 6
Once the chicken is cooked, carefully remove it from the crockpot and place it in a separate bowl. Using two forks, shred the chicken.
⏱️ 5 min - 7
Return the shredded chicken to the crockpot and stir it into the sauce, ensuring it's well combined.
⏱️ 2 min - 8
While the chicken is being shredded, cook the Japanese-style ramen noodles according to their package directions. Drain the cooked noodles well.
⏱️ 8 min - 9
Add the drained ramen noodles directly into the crockpot with the chicken and sauce. Stir everything together until the noodles are fully coated in the flavorful sauce.
⏱️ 3 min - 10
Serve the Crockpot Honey Garlic Chicken and Noodles immediately, topped with sesame seeds and sliced green onions as desired.
⏱️ 1 min