Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 1/4 cup Sriracha
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 lbs boneless, skinless chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 12 oz fresh lo mein or udon noodles, cooked
  • 2 cups frozen mixed peas and carrots
  • 3 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Whisk together the soy sauce, honey, Sriracha, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl until the honey is fully incorporated.
  2. Season the chicken thighs with salt and pepper, then place them in the bottom of the slow cooker. Pour the prepared sauce over the meat, ensuring every piece is coated.
  3. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender enough to fall apart with a fork and the sauce has thickened.
  4. Remove the chicken to a plate and shred it using two forks.
  5. Stir the shredded chicken back into the slow cooker. Add the frozen vegetables and the pre-cooked noodles.
  6. Toss gently with tongs for 2–3 minutes until the noodles are coated and the vegetables are heated through. Garnish with sliced green onions and toasted sesame seeds.