A simple, healthy, and delicious slow cooker version of the classic takeout favorite.
1.5 lbs chicken breast, diced
8 oz lo mein noodles
2 cups frozen stir-fry vegetables
1/2 cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp ground ginger
1. Place chicken in the slow cooker.
2. Whisk soy sauce, sugar, oil, garlic, and ginger; pour over chicken.
3. Cook on LOW for 4 hours.
4. Stir in vegetables and noodles 30 minutes before serving.
5. Toss well and serve warm.
Use spaghetti if lo mein noodles are unavailable.
Add sriracha for a spicy version.
Store leftovers in the fridge for 4 days.