Slow Cooker Asian Chicken Noodles
Slow Cooker Asian Chicken Noodles
Rate this RecipeIngredients
- 500 g chicken thighs left whole
- 1/3 cup dark soy sauce
- 1/3 cup honey
- 175 g Simply Wholesome Pantry Asian stir fry sauce
- 4 garlic cloves finely chopped
- 2 cm piece of ginger finely chopped
- 1 tablespoon cornflour mixed with 1 tablespoon water, slurry
- 100 ml chicken stock
To add later:
- 1 cup frozen stir-fry vegetables
- 200 g udon noodles or any of your choices
Instructions
- To the slow cooker, add the chicken thighs, dark soy sauce, honey, Asian stir fry sauce, garlic, ginger, cornflour mixture and chicken stock. Stir well to coat the chicken and combine the flavours.
- Cover and cook on high for 3 hours, until the chicken is tender and the sauce is rich.
- In the final 30 minutes of cooking, stir in the frozen vegetables and the cooked udon noodles. Stir once or twice during this time to prevent sticking.
- Once everything is heated through and the sauce has thickened, remove the lid and serve hot.
Notes
- Freezer-friendly: This dish can be frozen before or after cooking. If freezing before, add everything except the vegetables, noodles, cornflour slurry, and garnishes to a large zip-lock bag. Freeze flat, then thaw overnight before cooking and follow instructions from step two.
- Dump bag-friendly: Same as above, just exclude ingredients listed under “To add later” and “To serve.”
- Oven-friendly: Cook in a Dutch oven at 160°C. Sauté garlic and ginger in a little oil, add chicken and sauces, cover and bake for 1.5 hours. Stir in vegetables, cooked noodles, and slurry. Return to the oven uncovered for 20–30 minutes until thickened and heated through.
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