Easy Crockpot Lo Mein Recipes
I make this Easy Crockpot Lo Mein when I want takeout vibes without the takeout guilt or the delivery wait, and honestly it’s become the kitchen shortcut I brag about and then quietly panic about when guests show up. It’s goofy — noodles, veggies, sauce, and whatever protein you’ve got tossed in a slow cooker until everything smells like heaven and your house suddenly feels like a Chinese restaurant that forgives you for wearing sweatpants.
My husband is obsessed — he calls it “the lazy lo mein” and eats the leftovers cold standing at the sink most mornings. The kids will pick out the mushrooms but gobble the sauce, and once I forgot to thaw the chicken and just added frozen cubes; it somehow worked and now it’s a ritual: thaw or don’t, it still ends up delicious. This recipe is the sort of thing that survived move-after-move and three different slow cookers because it’s forgiving and stupidly satisfying.
Why You’ll Love This Easy Crockpot Lo Mein Recipes
– Because it tastes like restaurant lo mein but you can make it in the slow cooker and watch Netflix while it happens.
– Throw-in-and-forget vibes: toss everything, walk away, return to a house that smells magical.
– Super flexible — use tofu, chicken, beef, or go full veggie. No one will judge you for using pre-shredded carrots.
– Great for weeknight wins and feeding a crowd without hovering over a wok.
Kitchen Talk
I learned early that slow-cooker Asian-style noodles are a mood, not a science. First time I added the noodles in the morning — disaster, soggy carpet-of-noodle. Now I add cooked noodles at the end or hold half to toss in right before serving. Also: frozen peas are my secret weapon. They thaw straight into the sauce and feel gourmet. Once I swapped brown sugar for honey because I was out, and it actually tasted brighter — unexpected, but hey, no shame in improvising.
Warm, simple, and exactly what I wanted on a busy weeknight—this crockpot lo mein delivers tender chicken, crisp-tender veggies, and a saucy, comforting finish with almost zero fuss. I appreciated how forgiving the recipe felt (I used frozen broccoli and it still came out great) and would definitely make it again.
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Shopping Tips
– Vegetables: Grab a mix you like — bell pepper, carrots, and snap peas keep their texture; avoid watery ones like zucchini unless you want a softer result.
– Protein: Chicken thighs stay juicy; lean cuts can dry in a long slow cook, so adjust time or add a splash of stock.
– Grains/Pasta: Use lo mein or chow mein noodles if you have them; dried egg noodles work fine but cook them separately and toss in at the end.
– Fats & Oils: Toast a little sesame oil into the sauce or finish with a drizzle for depth; you don’t need much—flavor over volume.
– Spices: Low-sodium soy or tamari makes it easier to control salt — buy low-sodium and salt later to taste.
– Fresh Herbs: Scallions are a must for garnish; cilantro is optional but brightens everything.
Prep Ahead Ideas
– Chop your carrots, peppers, and onions the night before and keep them in a sealed container in the fridge to save morning minutes.
– Mix the sauce in a jar and store it in the fridge; shaking the jar is oddly satisfying and makes pouring faster.
– Cook noodles a day ahead, toss with a tiny splash of oil, and refrigerate in an airtight container so they’re ready to reheat and toss in at the end.
– Store individual portions in meal-prep containers if you plan to eat this for lunches; reheat with a sprinkle of water to loosen the sauce.
Time-Saving Tricks
– Use pre-chopped stir-fry veggies from the produce section if you’re short on time; they save a ton of chopping.
– Frozen shrimp or pre-cooked rotisserie chicken can be stirred in at the end for a 10-minute finish.
– Brown the protein quickly in a hot pan for extra flavor, then dump it into the crockpot — little extra work, big payoff.
– Don’t rush the final toss: let the noodles sit in the hot sauce for 5 minutes off-heat — it helps flavors meld.
Common Mistakes
– Overcooking the noodles: I once cooked them in the slow cooker for hours and had a sad noodle casserole — cook them separately or add at the end.
– Watery sauce: too much liquid is the usual culprit; reduce the stock or thicken at the end with a cornstarch slurry.
– Blandness: taste toward the end and add a splash of soy, a pinch of sugar, or a squeeze of lime — small moves fix a lot.
– Burned garlic: tossing raw cloves into a long slow cook can make them bitter; minced garlic is fine — or add it later.
What to Serve It With
– Quick cucumber salad for crunch and acidity.
– Steamed broccoli or sautéed garlic greens.
– Crispy potstickers or shrimp tempura if you’re feeling extra.
– Simple miso soup for a cozy, comforting starter.
Tips & Mistakes
– Add noodles at the very end or they’ll turn to mush.
– Use low-sodium soy and finish seasoning so you don’t oversalt.
– If sauce is thin, mix 1 tsp cornstarch with 1 tbsp water, stir into hot sauce until it thickens.
– Don’t forget a tiny splash of toasted sesame oil right before serving — it makes people say “mmmh.”
Storage Tips
Leftovers live well in airtight containers for 3–4 days in the fridge. Noodles will soak up sauce and firm up — reheat with a splash of water or broth in the microwave or on the stove to loosen. Cold lo mein for breakfast? Guilty and zero regrets; just add a quick microwave zap or eat it straight from the fridge like a champion.
Variations and Substitutions
– Soy sauce ↔ tamari if you need gluten-free.
– Honey or brown sugar both work to balance salty flavors — honey makes it brighter.
– Swap noodles for rice or cauliflower rice for a lower-carb option, but adjust liquid since rice soaks differently.
– Tofu works great: press it, cube it, and brown quickly before adding to the crockpot for texture.
Frequently Asked Questions
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Easy Crockpot Lo Mein Recipes
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 1.5 cup low-sodium chicken broth
- 0.33 cup low-sodium soy sauce
- 0.25 cup hoisin sauce
- 2 tbsp oyster sauce
- 1.5 tbsp light brown sugar packed
- 2 tsp minced garlic
- 1.5 tsp grated fresh ginger
- 2 tsp toasted sesame oil
- 1 tsp sriracha or chili sauce adjust to heat preference
- 1 tbsp rice vinegar
- 1.5 tbsp cornstarch for thickening
- 2 tbsp water for slurry
- 1.5 cup matchstick carrots
- 1.5 cup thinly sliced red bell pepper
- 1.5 cup sliced mushrooms
- 1 cup snow peas trimmed
- 0.5 cup sliced green onions divided, plus more for serving if you like
- 12 oz dry spaghetti or lo mein noodles
Instructions
Preparation Steps
- Whisk broth, soy sauce, hoisin, oyster sauce, brown sugar, garlic, ginger, sesame oil, sriracha, and rice vinegar.
- Place chicken in the slow cooker and pour the sauce over it.
- Cover and cook on Low for about 3 hours, until the chicken shreds easily.
- Stir cornstarch with water to make a slurry. Remove chicken and shred with two forks.
- Whisk the slurry into the cooker. Switch to High and simmer 15 minutes to thicken.
- Return shredded chicken to the thickened sauce and stir to coat.
- Boil noodles in salted water until just shy of al dente. Drain well.
- Add carrots, bell pepper, and mushrooms to the slow cooker. Cover 8–10 minutes until crisp-tender.
- Fold in snow peas and most green onions for 2–3 minutes.
- Toss in noodles until coated. Top with remaining green onions and serve hot.
Notes
Featured Comments
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