Slow Cooker Asian Chicken Noodles
Rate this RecipeEquipment
- Large slow cooker (4L–5L)
- Sharp Knife
- Chopping Board
- Measuring Cups and Spoons
- Mixing spoon or tongs
Ingredients
- 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.
Video
Notes
Cooking Tips for Beginners
- Use pre-chopped garlic and ginger for ease.
- Add the cornflour slurry at the beginning so the sauce thickens gradually.
- Stir gently when adding noodles to avoid breakage.
- Taste and adjust seasoning before serving if needed.
Serving Suggestions
- Serve with a sprinkle of sesame seeds and chopped spring onions.
- Add chilli flakes or sriracha for a spicy kick.
- Pair with a side of steamed Asian greens or dumplings.
Freezer-Friendly
This dish can be frozen before or after cooking:- Before Cooking: Add everything except noodles, veg, and slurry to a zip-lock bag. Freeze flat, thaw overnight before cooking.
- After Cooking: Cool fully, portion into containers, and freeze for up to 2 months. Defrost overnight and reheat with a splash of stock.
Storage Advice
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze as above.
- Reheat: Microwave or stovetop on low, stirring occasionally.
Meal Prep Instructions
- Add chicken and sauces to a container or bag.
- Chop garlic and ginger in advance.
- Pre-cook noodles and cool completely.
- Store frozen veg separately.
- On the day: Dump ingredients into the slow cooker and follow instructions.
Substitutions
- Chicken thighs: Swap for breasts or chicken tenderloins.
- Honey: Use brown sugar or maple syrup.
- Udon noodles: Sub with rice noodles, egg noodles or soba.
- Frozen veg: Use fresh chopped veg like capsicum, broccoli, or snow peas.
FAQs
1. Can I use chicken breasts?Yes, just reduce cook time slightly to prevent drying out. 2. Can I make this gluten-free?
Use tamari or gluten-free soy sauce and check noodle labels. 3. Do I have to cook the noodles first?
Yes, precooked noodles prevent excess starch and clumping. 4. Can I add more veg?
Absolutely, add what you like in the final 30 minutes. 5. Is this spicy?
No it’s mild. Add chilli if you want more heat.
Oven-Friendly Version
- Preheat oven to 160°C.
- Sauté garlic and ginger in oil in a Dutch oven.
- Add sauces, slurry, chicken, and stock. Cover and bake for 1.5 hours.
- Stir in cooked noodles and frozen veg. Return uncovered to oven for 20–30 mins.
Helpful Hints
- Use dark soy for rich colour and flavour.
- Taste and tweak sauce with vinegar, sugar or more soy as needed.
- Add baby spinach at the end for a green boost.
- Swap protein for prawns, beef strips or tofu.
- Double the batch and freeze for future meals.
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