Better Than Takeout Crockpot Chicken Lo Mein

Craving takeout but want to stay home? Try this Better Than Takeout Crockpot Chicken Lo Mein. After making this many times, I’ve perfected the creamy sauce and tender chicken. The trick I discovered is using chicken thighs for the best flavor. The result is a cozy, comforting meal that’s ready when you are. If you love recipes like this, you’ll also enjoy Creamy Crockpot Cajun Butter Chicken and Blueberry White Chocolate Blondies.

What You'll Need for Better Than Takeout Crockpot Chicken Lo Mein

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs boneless, skinless chicken thighs
• 8 oz lo mein noodles
• 1 cup frozen mixed vegetables
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)
• Optional: Sriracha or chili garlic sauce (for heat)
• Optional: Chopped cilantro (for freshness)

How to Make Better Than Takeout Crockpot Chicken Lo Mein

1. Step 1: Place chicken thighs in the bottom of a 6-quart crockpot.
2. Step 2: In a medium bowl, whisk together chicken broth, soy sauce, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes (if using). Pour over chicken.
3. Step 3: Add frozen mixed vegetables and lo mein noodles to the crockpot. Stir to combine.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and noodles are cooked through.
5. Step 5: Shred chicken using two forks. Stir to combine all ingredients. Taste and adjust seasoning if needed.
6. Step 6: Serve hot, garnished with green onions and sesame seeds. Add Sriracha or cilantro if desired.

Storing & Reheating Better Than Takeout Crockpot Chicken Lo Mein

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: This dish can be made ahead and reheated as needed.

Freezing Better Than Takeout Crockpot Chicken Lo Mein

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes, stirring halfway through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For even more flavor, marinate the chicken in the sauce for 30 minutes before cooking.
• Best substitution: Use chicken breasts instead of thighs, but thighs are more flavorful.
• Make-ahead: This dish can be made ahead and reheated in the microwave or on the stove.
• Troubleshooting: If the sauce is too thin, cook uncovered on low for 15-20 minutes to thicken.

Better Than Takeout Crockpot Chicken Lo Mein

⏱

Prep

15 min

🍳

Cook

6-8 hrs (low) or 3-4 hrs (high)

⏳

Total

6-8 hrs (low) or 3-4 hrs (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 8 oz lo mein noodles
• 1 cup frozen mixed vegetables
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 tsp red pepper flakes (optional)

Seasonings

• Salt and pepper, to taste
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Optional Toppings

• Sriracha or chili garlic sauce (for heat)
• Chopped cilantro (for freshness)

Instructions

1. Step 1: Place chicken thighs in the bottom of a 6-quart crockpot.
2. Step 2: In a medium bowl, whisk together chicken broth, soy sauce, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes (if using). Pour over chicken.
3. Step 3: Add frozen mixed vegetables and lo mein noodles to the crockpot. Stir to combine.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and noodles are cooked through.
5. Step 5: Shred chicken using two forks. Stir to combine all ingredients. Taste and adjust seasoning if needed.
6. Step 6: Serve hot, garnished with green onions and sesame seeds. Add Sriracha or cilantro if desired.

Notes

• Chef tip: For even more flavor, marinate the chicken in the sauce for 30 minutes before cooking.
• Best substitution: Use chicken breasts instead of thighs, but thighs are more flavorful.
• Make-ahead: This dish can be made ahead and reheated in the microwave or on the stove.
• Troubleshooting: If the sauce is too thin, cook uncovered on low for 15-20 minutes to thicken.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes, stirring halfway through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This dish can be made ahead and reheated as needed.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 15g
• Carbs: 45g
• Fiber: 3g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 105mg
• Sat. Fat: 4.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Better Than Takeout Crockpot Chicken Lo Mein FAQs

A Warm Final Note

I can’t wait for you to try Better Than Takeout Crockpot Chicken Lo Mein and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!