These slow cooker chicken noodles with honey & garlic are one of those dinners that make life feel a bit easier. Everything goes into the slow cooker, the chicken turns lovely and tender, and the noodles cook right in the sauce at the end. Perfect for those busy weeknight dinners.
This recipe for slow cooker chicken noodles with honey & garlic is one I come back to again and again.
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The sauce is sweet and sticky from the honey and hoisin, balanced with soy sauce and ginger, and the noodles soak it all up beautifully.
It's all cooked in one pot (the slow cooker) & is the kind of meal that works just as well on a busy weekday, as you can prepare it in the morning and dinner is ready when you get home. Just pop the noodles in 30 minutes before serving.
The honey and garlic give plenty of flavour, but it's mild enough for kids too - so it's a great family meal that everyone can enjoy!
If slow cooker dinners are your thing, you might also like my slow cooker sausage & baked bean casserole or slow-cooked beef massaman curry.
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🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this slow cooker noodles & chicken. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
Chicken - You can use chicken breast or thighs. Thighs stay a bit juicier, but breasts work perfectly well, too.
Garlic cloves - Fresh garlic gives the best flavour.
Red pepper - Adds a bit of sweetness and colour.
Onion - Either finely chopped or sliced, whatever you (or your kid's!) prefer.
Hoisin sauce - This brings some depth and sweetness to the sauce.
Chicken stock - Helps create plenty of sauce for the noodles to cook in.
Honey - Gives that sticky, sweet flavour kids love.
Soy sauce - Adds saltiness and balances out the sweetness.
Fresh ginger - Just a little for warmth and flavour. Lazy ginger in a jar is a great option as it keeps for ages.
Dried egg noodles - These cook straight in the slow cooker at the end.
Spring onions & sesame seeds - For sprinkling on top before serving.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
✔️ Gluten-Free: Use gluten-free soy sauce, gluten-free hoisin sauce and gluten-free noodles. Rice noodles will work well. Also, check that the chicken stock is gluten-free.
✔️ Soy-Free: Swap the soy sauce for coconut aminos.
✔️ Sesame-Free: Simply leave off the sesame seeds when serving.
✔️ Egg-Free: Use rice noodles instead.
✏️ How to Make Slow Cooker Chicken Noodles
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Add the chicken to the slow cooker along with the onion, garlic, red pepper, honey, soy sauce, hoisin sauce, ginger and chicken stock.
Give it all a really good mix so the chicken is sitting in the sauce rather than on top - this helps it stay tender as it cooks.
Step 2: Pop the lid on and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is soft enough to pull apart easily.
If your slow cooker runs hot, check it towards the earlier end of the cooking time.
Step 3: Lift the chicken out onto a plate or board and shred it using two forks. It should come apart easily.
Tip it back into the slow cooker and stir it through the sauce so it soaks up all that flavour.
Step 4: About 20-30 minutes before you're ready to eat, add the dried noodles. Gently press them down into the sauce so they're fully covered, then put the lid back on.
Give them a stir once or twice while they cook to stop them clumping together.
If the sauce looks a bit thick or dry at this point, add a small splash of extra stock or water.
Step 5:
Once the noodles are tender, serve straight away and finish with sliced spring onions and sesame seeds on top.
💡 Lauren's Top Tips
- 🌟 Submerge the Noodles: Make sure the noodles are fully covered by the liquid so they cook evenly.
- 🌟 Check Towards the End: Slow cookers vary, so check the noodles after 20 minutes to avoid overcooking.
- 🌟 Chicken Thighs for Juiciness: If you've got them, thighs stay extra tender and are very forgiving when cooking, as they dry out less easily than breasts
- 🌟 Too Much Sauce? Leave the lid off for the last 10 minutes to help it thicken slightly.
🔨 The Meal Planning Toolbox
🗒️Make Ahead
Add everything except the noodles to the slow cooker insert the night before, cover and keep in the fridge. Cook the next day and add the noodles at the end.
🗒️ Batch Cooking
You can double the chicken and sauce, but cook the noodles separately if batch cooking, as they don't freeze well.
🗒️ Leftovers & Storage
Leftovers will keep in the fridge for up to 3 days in an airtight container.
🗒️Freezing
Freeze the chicken and sauce without the noodles for up to 3 months. Defrost, reheat and add freshly cooked noodles when serving.
🗒️ Reheating
Reheat gently on the hob or in the microwave with a splash of water or stock to loosen the sauce.
💬 Recipe FAQs
Yes, you can, but cooking them in the sauce gives much better flavour and saves washing up!
No - it's sweet and savoury rather than spicy. You can add chilli flakes at the table for adults.
It's a full meal on its own, but steamed broccoli, green beans or pak choi work really well on the side.
⚡ More Slow Cooker Recipes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Slow Cooker Chicken Noodles With Honey and Garlic
Equipment
Ingredients
- 600 g (1.3lb) Chicken breast or thighs
- 4 medium garlic cloves crushed
- 1 medium red pepper sliced
- 1 medium onion finely sliced
- 2 tablespoon hoisin sauce
- 500 ml (2 cups) chicken stock
- 60 ml (¼ cup) honey
- 60 ml (¼ cup) soy sauce
- 1 teaspoon fresh grated ginger
- 200 g (7 oz) dried egg noodles
- sliced spring onions and sesame seeds to serve
Instructions
- Place the chicken, onion, garlic, red pepper, soy sauce, honey, hoisin sauce, ginger and chicken stock into the slow cooker. Give everything a good stir so the chicken is well coated.
- Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker, shred it using two forks and then stir it back into the sauce.
- Around 20-30 minutes before serving, add the dried noodles and push them down into the sauce so they're fully covered. Cook for another 20-30 minutes, stirring occasionally.If it looks a little dry, add a splash more stock or water.
- Sprinkle with sliced spring onions and sesame seeds before serving.
Video
Notes
- This is a true one-pot slow cooker meal - the noodles cook directly in the sauce, so there's no need to boil them separately.
- Chicken thighs will stay extra juicy, but chicken breast works well if that's what you have.
- Add the noodles near the end of cooking and make sure they're fully submerged so they soften evenly.
- Slow cookers vary, so start checking the noodles after 20 minutes to avoid overcooking.
- If the sauce thickens too much once the noodles are added, loosen it with a splash of extra stock or water.
- For batch cooking, freeze the chicken and sauce only - noodles are best added fresh when reheating.
- Leftovers reheat best with a little added liquid to bring the sauce back to the right consistency.
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