Ingredients: |
Ingredients: 1 pound boneless skinless chicken thighs or breasts
salt and black pepper to taste
2 cups fresh lo mein noodles or cooked spaghetti noodles
2 cups baby bok choy washed and sliced
1 red bell pepper seeded, thinly sliced
½ cup matchstick carrots
2 tablespoons corn starch + 3 tablespoons cold water
Sauce:
2/3 cup low sodium chicken broth
3 tablespoons oyster sauce
2 tablespoons low sodium soy sauce can substitute with coconut aminos or tamari
3 teaspoons hoisin sauce
2 teaspoons honey
2 garlic cloves minced
½ tablespoon fresh ginger minced
1/2 teaspoon red chili pepper flakes optional
sesame seeds for garnish, optional
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Directions: |
Directions:1. Lightly grease 4-5 quart slow cooker with non-stick cooking spray. Add chicken and season with salt and black pepper. In a medium bowl, whisk together all the ingredients for the sauce and pour over chicken. Cover and cook for 1 1/2 - 2 hours on high or 3-4 hours on low, stirring once to distribute sauce evenly.
2. Meanwhile, prepare noodles according to package directions and set aside.
3.Once chicken is cooked, transfer to cutting board and cut into cubes or shred with two forks.Toss back in to slow cooker along with bok choy, bell peppers and carrots. To thicken sauce, whisk together corn starch and water in a small bowl and stir into slow cooker. Cook on HIGH for an additional 20-30 minutes or until sauce has thickened up. Give everything a good stir to combine and coat with sauce.
4.Serve hot and garnish with sesame seeds, if desired. |
This recipe for Slow Cooker Chicken Lo Mein Noodles is from