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