This Slow Cooker Honey Garlic Chicken & Noodles is the ultimate comfort meal—tender chicken, a sweet and savory sauce, and noodles all cooked to perfection in the crockpot. It’s an easy, no-fuss meal perfect for busy weeknights!
Why You’ll Love This Recipe
- One-pot meal – Everything cooks together for easy cleanup.
- Sweet & savory flavor – A delicious honey garlic sauce coats the chicken and noodles.
- Set it and forget it – The slow cooker does all the work!
- Great for leftovers – Tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Honey
- Soy sauce (low sodium)
- Garlic (minced)
- Ginger (grated)
- Chicken broth
- Sesame oil
- Cornstarch (for thickening)
- Noodles (egg noodles, ramen, or rice noodles)
- Green onions & sesame seeds (for garnish)
Directions
Step 1: Cook the Chicken
- Place the chicken in the slow cooker.
- Make the sauce – Whisk together honey, soy sauce, garlic, ginger, chicken broth, and sesame oil.
- Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
Step 2: Thicken the Sauce
- Remove the chicken and shred it with two forks.
- Make a cornstarch slurry (mix cornstarch with a little water) and stir it into the slow cooker. Cook for 10-15 minutes until the sauce thickens.
Step 3: Add the Noodles
- Stir in cooked noodles and toss everything together.
- Garnish with green onions & sesame seeds before serving.
Servings and Timing
- Servings: 4-6
- Prep Time: 5 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6-7 hours
Variations
- Spicy version – Add Sriracha or red pepper flakes.
- Vegetable boost – Add broccoli, bell peppers, or carrots in the last hour.
- Gluten-free option – Use tamari instead of soy sauce and rice noodles.
- Extra protein – Stir in scrambled eggs or tofu.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze shredded chicken and sauce for up to 3 months (add fresh noodles when reheating).
- Reheating: Warm on the stovetop, adding extra broth if needed.
FAQs
Can I use frozen chicken?
Yes, but increase the cooking time by 1-2 hours on low.
Can I use different noodles?
Yes! Egg noodles, ramen, or even spaghetti work well.
What should I serve with this?
Steamed veggies, a side salad, or spring rolls.
Conclusion
These two recipes—Super Easy Mini Cheesecakes with Vanilla Wafer Crust and Slow Cooker Honey Garlic Chicken & Noodles—are simple, delicious, and perfect for any occasion. Whether you’re craving a creamy, bite-sized dessert or a comforting, flavorful meal, these dishes will hit the spot!
Print
Slow Cooker Honey Garlic Chicken & Noodles
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Slow Cooker
Description
This Slow Cooker Honey Garlic Chicken & Noodles is a sweet and savory dish packed with tender shredded chicken, a rich honey garlic sauce, and soft egg noodles. It’s an effortless meal that’s perfect for busy weeknights and will have everyone coming back for seconds!
Ingredients
Units
Scale
- For the Chicken:
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- For the Honey Garlic Sauce:
- 1/2 cup honey
- 1/3 cup low-sodium soy sauce
- 1/4 cup ketchup
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1/2 teaspoon crushed red pepper flakes (optional, for spice)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- For the Noodles:
- 8 oz egg noodles (or ramen, spaghetti, or lo mein noodles)
- 1 tablespoon sesame oil or butter (for tossing the noodles)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Prepare the Chicken:
- Season the chicken breasts with salt, pepper, and garlic powder.
- Place the chicken in the slow cooker.
- Make the Sauce:
- In a small bowl, whisk together honey, soy sauce, ketchup, garlic, ginger, red pepper flakes, and vinegar.
- Pour the sauce over the chicken.
- Slow Cook:
- Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the chicken is tender and shreds easily.
- Thicken the Sauce:
- Remove the chicken and shred it with two forks.
- In a small bowl, mix cornstarch and water, then stir it into the sauce.
- Return the shredded chicken to the slow cooker and stir well. Let it cook on HIGH for 10–15 minutes until the sauce thickens.
- Prepare the Noodles:
- Cook the egg noodles according to package instructions. Drain and toss with sesame oil or butter to prevent sticking.
- Combine & Serve:
- Toss the noodles with the honey garlic chicken or serve the chicken over the noodles.
- Garnish with green onions and sesame seeds.
Notes
- Make it Spicier: Add more crushed red pepper flakes or a drizzle of sriracha.
- Gluten-Free Option: Use tamari instead of soy sauce and gluten-free noodles.
- Vegetable Add-Ins: Stir in broccoli, bell peppers, or snap peas during the last 30 minutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the shredded chicken (without noodles) for up to 3 months. Thaw and reheat before serving.
Nutrition
- Calories: 420
- Sugar: 20g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
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