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5.0 from 21 votes

Slow-Cooker Chicken Chow Mein

Slow-Cooker Chicken Chow Mein takes very little effort to assemble and then you can let your trusty slow cooker do all the work! Don't forget to add the cornstarch slurry about 10 to 15 minutes before serving (this thickens the sauce). Leftovers reheat beautifully and are almost even better the next day!

Prep Time
20 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 35 mins
Servings: 8
Calories: 158 kcal
Cuisine: Chinese

Ingredients

  • 1 tablespoon vegetable oil or canola, or olive oil
  • salt and pepper
  • 1½ lbs chicken breasts boneless, skinless, cut into 1-inch pieces
  • 3 medium carrots thinly sliced, or julienned
  • 6 green onions aka scallions, thinly sliced, green and white parts, plus extra for garnish
  • 3 celery stalks sliced
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced
  • 8 oz. bean sprouts
  • ⅓ cup soy sauce low sodium works well
  • ¼ teaspoon red pepper flakes more for extra heat, omit for no heat at all
  • 1 oz. can water chestnuts drained and chopped
  • 1 cup chicken stock
  • 1 tablespoon granulated sugar
  • ¼ cup cornstarch
  • ½ cup cold water
  • Chow Mein noodles cooked, or rice, for serving.

Instructions

    Cup of Yum
  1. Heat oil in a large skillet over medium-high heat.
  2. Season chicken with salt and pepper all over and then add to skillet and cook until lightly browned, about 10 to 15 minutes.
  3. Place cooked chicken into slow cooker.
  4. Add remaining ingredients, except cornstarch and water (don't include the noodles/rice); stir to combine.
  5. Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 10 hours.
  6. About 10 minutes before serving, mix together the cornstarch with the water in a small bowl or measuring cup. Add to the slow cooker and stir. Stir occasionally until thickened, about 10 minutes.
  7. Meanwhile, cook the noodles according to the package instructions and then mix them into the chicken mixture. Stir until fully mixed.
  8. Keep on warm until ready to serve, or, serve at once. Garnish with extra sliced scallions, red pepper flakes, and toasted sesame seeds.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel.
  • The veggies can be prepped the night before. The chicken can also be cooked the night before. 
  • We've tested both the LOW and HIGH time settings, and both are equally delicious. The chicken gets almost fall-apart tender on the HIGH setting, but either way is great. Go with the timing (3 to 4 vs. 6 to 10 hours) that best fits your schedule. 
  • Leftovers will keep in the fridge for up to 5 days and can be reheated on the stove over medium heat until heated through. The microwave works great, too.   The dish can be frozen for up to 2 months. 

Nutrition Information

Calories 158kcal (8%) Carbohydrates 12g (4%) Protein 21g (42%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 55mg (18%) Sodium 703mg (29%) Potassium 521mg (15%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 3969IU (79%) Vitamin C 8mg (9%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 158

% Daily Value*

Calories 158kcal 8%
Carbohydrates 12g 4%
Protein 21g 42%
Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 1g 5%
Trans Fat 0.01g 1%
Cholesterol 55mg 18%
Sodium 703mg 29%
Potassium 521mg 11%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 3969IU 79%
Vitamin C 8mg 9%
Calcium 28mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.