Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/3 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup chicken broth
  • 12 oz chow mein noodles
  • 3 cups shredded cabbage
  • 2 cups shredded carrots
  • 3 green onions, sliced
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Place the diced chicken thighs into the slow cooker.
  2. In a small bowl, whisk together the soy sauce, hoisin, sesame oil, brown sugar, garlic, ginger, and chicken broth.
  3. Pour the sauce over the chicken, stirring to ensure every piece is coated.
  4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender and the sauce has reduced slightly.
  5. About 30 minutes before serving, whisk cornstarch and water together to create a smooth slurry and stir it into the slow cooker.
  6. Cover and cook on HIGH for another 15-20 minutes until the sauce transforms into a thick glaze.
  7. While the sauce thickens, cook the noodles according to package directions, then drain and set aside.
  8. Turn the slow cooker to the 'Warm' setting.
  9. Fold in the cooked noodles, shredded cabbage, and carrots. Stir gently for 2-3 minutes until cabbage is slightly wilted.
  10. Fold in the sliced green onions just before serving.