5 from 21 votes
Slow-Cooker Chicken Chow Mein
Slow-Cooker Chicken Chow Mein is a comforting dish that combines tender, browned chicken with crisp vegetables and a savory sauce. The slow cooking process allows the flavors from ginger, garlic, soy sauce, and red pepper flakes to meld together, while the addition of water chestnuts and bean sprouts offer a pleasant crunch. Thickened with a cornstarch slurry before serving, it is delicious tossed with cooked chow mein noodles or rice for a filling meal.
Prep Time
20 mins
Cook Time
3 hrs 15 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
- black pepper
- 1½ lbs chicken breast boneless, skinless, cut into 1-inch pieces
- 3 medium carrot thinly sliced, or julienned
- 6 green onions aka scallions, thinly sliced, green and white parts, plus extra for garnish
- 3 celery sliced, stalks
- 1 tablespoon ginger minced, fresh
- 3 cloves garlic minced
- 8 oz. bean sprout
- 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 chestnut drained and chopped
- 1 cup chicken stock
- 1 tablespoon granulated sugar
- ¼ cup cornstarch
- ½ cup water cold
- Chow Mein noodles cooked, or rice, for serving.
Instructions
- Heat oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper all over and then add to skillet and cook until lightly browned, about 10 to 15 minutes.
- Place cooked chicken into slow cooker.
- Add remaining ingredients, except cornstarch and water (don't include the noodles/rice); stir to combine.
- Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 10 hours.
- 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.
- Meanwhile, cook the noodles according to the package instructions and then mix them into the chicken mixture. Stir until fully mixed.
- Keep on warm until ready to serve, or, serve at once. Garnish with extra sliced scallions, red pepper flakes, and toasted sesame seeds.
Cup of Yum
Notes
- Vegetables and chicken can be prepared the night before to streamline cooking day.
- Cooking on high for 3 to 4 hours yields very tender chicken; low for 6 to 10 hours also works well.
- Leftovers keep in the refrigerator up to 5 days and reheat nicely on the stove or in the microwave.
- This dish can be frozen for up to 2 months; thaw before reheating.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
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.