Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs (or breasts, cut into 1-inch pieces)
  • 1/2 cup (120 ml) low-sodium soy sauce
  • 1/4 cup (60 ml) honey
  • 1/4 cup (60 ml) ketchup
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional, for a bit of a kick)
  • 1/4 cup (30 g) cornstarch
  • 1/4 cup (60 ml) cold water
  • 8 oz (225 g) dried egg noodles
  • 2 tablespoons sesame oil (for tossing the noodles)
  • 2 green onions, thinly sliced (for garnish)
  • Sesame seeds (for garnish, optional)

Instructions:

  1. In the slow cooker, place the chicken. In a small bowl, whisk together soy sauce, honey, ketchup, garlic, apple cider vinegar, ginger, and red pepper flakes (if using).
  2. Pour the sauce over the chicken in the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through and easily shreds with a fork.
  3. About 30 minutes before serving, in a small bowl, whisk together cornstarch and cold water until smooth.
  4. Pour the cornstarch slurry into the slow cooker and stir well. Cook on high for the last 30 minutes to thicken the sauce.
  5. While the sauce is thickening, cook the egg noodles according to package directions. Drain well and toss with sesame oil.
  6. Serve the crockpot honey garlic chicken with noodles over the cooked egg noodles. Garnish with green onions and sesame seeds (if desired).