Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 2 cups shredded carrots
  • 2 cups sliced cabbage or bok choy
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp minced fresh ginger
  • 3 cloves minced garlic
  • 1 tbsp brown sugar
  • 8 oz lo mein noodles
  • 2 stalks sliced green onions
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place the chicken thighs in the bottom of the crockpot.
  2. In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, sesame oil, minced ginger, minced garlic, and brown sugar. Pour the sauce over the chicken, ensuring every piece is coated.
  3. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is tender and easily shreds with a fork.
  4. About 30 minutes before serving, stir the shredded carrots and cabbage into the slow cooker.
  5. While the vegetables soften, boil the lo mein noodles in a separate pot according to package directions, then drain well.
  6. Using two forks, shred the chicken directly in the pot.
  7. Fold the cooked noodles into the slow cooker using tongs, tossing until the noodles are fully glazed in the sauce. Garnish with sliced green onions and toasted sesame seeds.