Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 3 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp minced fresh ginger
  • 3 cloves minced garlic
  • 1/4 cup low-sodium chicken broth
  • 8 oz lo mein noodles
  • 1 cup julienned carrots
  • 1 cup thinly sliced red bell pepper
  • 2 cups small broccoli florets
  • 1 cup snap peas
  • 3 stalks sliced green onions
  • 1 tsp sesame seeds
  • 1/4 tsp red pepper flakes

Instructions:

  1. In a medium mixing bowl, whisk together the soy sauce, hoisin, honey, rice vinegar, sesame oil, minced ginger, minced garlic, and chicken broth until the honey is fully dissolved.
  2. Place the sliced chicken thighs at the bottom of the slow cooker and pour the sauce over the top, ensuring the meat is fully submerged.
  3. Cover and cook on Low for 4 hours (or High for 2 hours) until chicken is tender.
  4. Boil the lo mein noodles in a separate large pot according to package directions, then drain.
  5. During the final 30 minutes of slow cooking, stir in the julienned carrots, sliced red bell pepper, broccoli florets, and snap peas.
  6. Toss the cooked noodles into the slow cooker with the chicken and vegetables until well coated in the sauce.
  7. Garnish with sliced green onions, sesame seeds, and red pepper flakes before serving.