If you’re anything like me, you’ll absolutely adore this Slow Cooker Lo Mein Recipe because it makes dinner effortless, flavorful, and packed with fresh veggies and tender chicken. I love how everything simmers together all day long, filling the house with amazing aromas—and by the time you’re ready to eat, you’ve got a comforting, restaurant-quality meal waiting for you. Trust me, once you try this, it’ll be your go-to for busy weeknights or lazy weekends alike.
Why You’ll Love This Recipe
- Hands-Off Cooking: Just toss it in the slow cooker and relax while it does all the work.
- Flavor Packed Sauce: The blend of soy, hoisin, and chili garlic creates a perfect balance of savory, sweet, and spicy.
- Versatile and Customizable: You can swap veggies or proteins easily to fit your preferences or pantry.
- Family Favorite: My kids go crazy for this dish, and I bet yours will too!
Ingredients You’ll Need
Every ingredient in this Slow Cooker Lo Mein Recipe plays a role in building those rich, layered flavors and satisfying textures that make it so good. Here’s what I make sure to have on hand so everything comes out just right.
- Soy Sauce: The salty, umami backbone of the sauce—try to use low sodium if you want to control saltiness.
- Seasoned Rice Vinegar: Adds a gentle tang that brightens the whole dish.
- Hoisin Sauce: Brings sweetness and depth—don’t skip it!
- Sesame Oil: Just a little gives that signature toasty aroma.
- Chili Garlic Sauce: My secret kick—adjust the amount depending on how spicy you want it.
- Garlic Powder & Ground Ginger: These spices deepen the flavor without overpowering.
- Black Pepper: Just a pinch for warmth.
- Boneless, Skinless Chicken Breasts: Tender and versatile; cooks beautifully in the slow cooker.
- Broccoli Florets: Fresh and crisp; I toss out the tough stems so everything’s tender.
- Carrots: Julienned for subtle sweetness and great color.
- Red Bell Pepper: Adds brightness and crunch.
- Sliced Mushrooms: Earthy flavor and meaty texture that balances the veggies.
- Spaghetti: I like to cook it separately to keep it from getting mushy in the slow cooker, then toss it in at the end.
- Sesame Seeds, Green Onions, Cilantro: My favorite garnishes that finish the dish with crunch and freshness.
Variations
One of the best parts about this Slow Cooker Lo Mein Recipe is how easy it is to make your own. I often switch up the veggies or protein depending on what’s in season or what my family’s craving that week.
- Protein Swap: I’ve made this with thinly sliced beef or tofu instead of chicken, and it works amazingly well—just adjust cooking times a bit.
- Vegetable Mix-Up: Sometimes I add snap peas or baby corn for an extra crunch; it gives new life to leftovers too.
- Less Spicy Version: If you don’t love heat as much, reduce the chili garlic sauce or replace it with a mild garlic chili paste.
- Gluten-Free: Use tamari instead of soy sauce and gluten-free hoisin—still delicious without compromise.
How to Make Slow Cooker Lo Mein Recipe
Step 1: Whisk Your Sauce and Start the Chicken
Begin by whisking together the soy sauce, seasoned rice vinegar, hoisin sauce, sesame oil, chili garlic sauce, garlic powder, ground ginger, and black pepper. I like to mix this until it’s smooth and fragrant because this sauce is going to soak into the chicken and vegetables for maximum flavor. Then, pour about one-third of the sauce into your greased slow cooker, lay the chicken breasts right on top, and cover. Cook on HIGH for 3-4 hours or LOW for 6-8 hours, depending on when you want to eat. The chicken cooks to juicy, tender perfection.
Step 2: Add the Vegetables and More Sauce
Once the chicken is cooked through, stir in another third of the sauce along with your broccoli florets, julienned carrots, red bell pepper slices, and mushrooms. Cover again and let it cook on HIGH for another hour. This step softens the veggies just right—tender but still with a bit of bite—my family loves the texture.
Step 3: Shred Chicken and Combine Pasta
Remove the chicken breasts and shred them with two forks—it’s easier than you think and keeps the pieces from getting too mushy. Then stir the shredded chicken back into the slow cooker. Add the cooked spaghetti and the remaining sauce, stirring well to ensure every noodle is coated in that delicious sauce. Give it a quick taste and adjust seasoning if you need a splash more soy or a pinch of pepper.
Pro Tips for Making Slow Cooker Lo Mein Recipe
- Pre-Cook Pasta Separately: I learned the hard way that tossing raw noodles in the slow cooker makes them mushy, so always cook pasta separately and add it at the end.
- Cut Veggies Wisely: Cutting veggies like carrots julienne and chopping broccoli florets helps them cook evenly without getting too soft.
- Use a Greased Slow Cooker: Coating the crockpot lightly prevents sticking and makes cleanup way easier.
- Adjust Chili Sauce to Taste: Start with less if you’re unsure, then add more after tasting—you can always spice things up!
How to Serve Slow Cooker Lo Mein Recipe
Garnishes
I never skip sprinkling toasted sesame seeds and chopped green onions on top—it adds a bit of crunchy texture and fresh flavor. Sometimes I throw on a little cilantro for an herbaceous pop, especially when serving to adults who like the brightness. These little touches really make the dish shine.
Side Dishes
For sides, I love keeping it simple with steamed dumplings or a crunchy Asian slaw. Sometimes a fresh cucumber salad with rice vinegar dressing pairs beautifully without stealing the show. These combos make for a balanced, satisfying meal.
Creative Ways to Present
Once, I served this Slow Cooker Lo Mein Recipe in individual lettuce wraps for a fun twist at a casual dinner party. It was a hit—the warm noodles in crisp lettuce made something so familiar feel special and impressive without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and find that the flavors actually deepen overnight. Just make sure to cool the lo mein fully before refrigerating to keep the veggies crisp.
Freezing
Though I don’t freeze the pasta with the lo mein sauce (it gets soggy), the sauced chicken and veggies freeze beautifully. When I want to enjoy it later, I thaw it overnight in the fridge and cook fresh noodles when reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Microwave works too, but stirring halfway through is key to even warming. This keeps the noodles from drying out.
FAQs
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Can I use other types of noodles for this Slow Cooker Lo Mein Recipe?
Absolutely! While spaghetti works great here, you can use egg noodles, linguine, or even rice noodles. Just cook them separately according to package directions and add at the end to avoid mushiness.
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Is it okay to use chicken thighs instead of chicken breasts?
Definitely! Chicken thighs add extra moisture and flavor. Because they’re a bit fattier, you might want to check for doneness a bit earlier, but cooking times are generally similar.
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How do I make this Slow Cooker Lo Mein Recipe vegetarian?
Swap the chicken for firm tofu or tempeh and use vegetable broth if your slow cooker recipe calls for it. Be sure to add extra veggies for heartiness and use vegetarian-friendly sauces.
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Can I prepare this recipe in advance?
You sure can! Prep all the ingredients, mix the sauce, and store them in the fridge. When you’re ready, assemble in the slow cooker and start cooking. It makes busy days a breeze.
Final Thoughts
This Slow Cooker Lo Mein Recipe is one of those dishes that feels like a warm hug after a busy day. I love how forgiving it is in the kitchen—whether you’re a newbie slow cooker user or a seasoned pro, you’ll find it easy and rewarding. Give it a go, and I guarantee you’ll have your own go-to lo mein that gets better with every batch. Happy cooking!
Print
Slow Cooker Lo Mein Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian
Description
This Slow Cooker Lo Mein is a flavorful and easy-to-make dish featuring tender chicken, fresh vegetables, and a savory homemade sauce, all cooked in a crockpot for a hands-off meal that perfectly combines convenience with delicious Asian-inspired flavors.
Ingredients
Sauce
- ¼ cup soy sauce
- ¼ cup seasoned rice vinegar
- ¼ cup hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons chili garlic sauce (adjust to taste)
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 head broccoli, stems removed and florets roughly chopped
- 1-2 carrots, julienned
- 1-2 red bell peppers, sliced
- 1 (4 oz) package sliced mushrooms
- ½ pound spaghetti, cooked separately according to package directions
Garnish
- Sesame seeds
- Green onions
- Cilantro
Instructions
- Prepare Sauce: Whisk together the soy sauce, seasoned rice vinegar, hoisin sauce, sesame oil, chili garlic sauce, garlic powder, ground ginger, and black pepper until well combined.
- Start Slow Cooking: Pour one-third of the sauce into a greased crockpot. Add the chicken breasts and cover the crockpot.
- Cook Chicken: Cook the chicken on HIGH for 3-4 hours or on LOW for 6-8 hours until fully cooked and tender.
- Add Vegetables and Sauce: Stir in another third of the sauce along with the chopped broccoli florets, julienned carrots, sliced red bell peppers, and sliced mushrooms. Cover again.
- Continue Cooking: Cook on HIGH for an additional 1 hour to soften the vegetables while keeping them vibrant.
- Shred Chicken: Remove chicken breasts from the crockpot and shred them using two forks.
- Combine Pasta and Remaining Sauce: Return the shredded chicken to the crockpot and stir in the cooked spaghetti and the remaining one-third of the sauce. Mix well to combine all ingredients thoroughly.
- Adjust Seasoning: Taste the lo mein and adjust seasoning if necessary by adding extra soy sauce, chili sauce, or spices as preferred.
- Serve and Garnish: Serve the slow cooker lo mein garnished with sesame seeds, chopped green onions, and fresh cilantro for added flavor and presentation.
Notes
- You can double the sauce recipe if you prefer extra sauce or want to save leftovers with extra flavor.
- Cook the spaghetti separately to prevent it from becoming mushy in the slow cooker.
- Adjust the amount of chili garlic sauce to suit your spice preference.
- Vegetables can be varied depending on availability—snap peas or baby corn work well too.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
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