Easy Crockpot Chicken Lo Mein

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This recipe is so easy and is phenomenal –   Better than Chinese take out !  Minimal prep and it makes a large batch – we are a family of big eaters.  Thanks for sharing your recipe.

Recipes adapted from: thecountrycook.net

INGREDIENTS

• SAUCE
• 2 tsp sambal oelek (ground fresh chile paste)
• 2 tsp sesame oil
• drizzle of sriracha sauce
• 1/3 cup light soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp grated fresh ginger
• 4 cloves garlic, minced
• 2 Tbsp brown sugar
• 1 Tbsp dark soy sauce
• LO MEIN
• 1 lb. dried lo mein noodles
• sesame seeds, for garnish
• sliced green onions, for garnish
• 2 lbs. boneless skinless chicken thighs, trimmed of excess fat
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 5 oz can sliced water chestnuts, drained
• 2 cups broccoli florets
• 1 cup snow peas

INSTRUCTIONS

1. First, Add chicken thighs to bottom of slow cooker insert.  Whisk together sauce ingredients and pour over chicken.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
2. Then, Remove chicken from slow cooker, shred, then add back to slow cooker with juice and sauce.
3. Add broccoli, snow peas, carrots, bell pepper and water chestnuts, and stir.  Cover and cook on HIGH for 15 minutes, until vegetables are tender.
4. While vegetables are cooking, boil and drain pasta per package directions, then add to crockpot with chicken and vegetables.  Stir well, then serve with garnishes, if desired.