Slow Cooker Asian Chicken Noodles
These Slow Cooker Asian Chicken Noodles are a flavour-packed, family-friendly dinner made with tender chicken thighs, sweet and savoury sauce, hearty noodles, and crisp stir-fry vegetables. It’s a set-and-forget style recipe that turns pantry staples into a nourishing meal with minimal effort.
Thanks to the Simply Wholesome Pantry Asian Stir Fry Sauce, the dish delivers bold, umami flavours without needing a long ingredient list. Just pop everything in the slow cooker and let it do the work, finishing it off with noodles and veggies in the last half hour.
This recipe is freezer-friendly, dump bag-ready, and adaptable for the stovetop or oven. Perfect for meal prep or nights when you want a takeaway-style dinner at home with a healthier twist.
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
- 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.500 g chicken thighs, 1/3 cup dark soy sauce, 1/3 cup honey, 175 g Simply Wholesome Pantry Asian stir fry sauce, 4 garlic cloves, 2 cm piece of ginger, 1 tablespoon cornflour, 100 ml chicken stock
- 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.200 g udon noodles
- Once everything is heated through and the sauce has thickened, remove the lid and serve hot.
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