Pre-children, I wasn't much of a believer in my crockpot. I used it fairly infrequently - usually just for the purposes of keeping something warm during a party. But since returning to work, I've been on a quest for more and more recipes that require very little effort once I walk through the door.
I've recently been alternating between buffalo chicken and BBQ chicken baked potatoes... dump sauce over chicken, cook in crockpot, serve over baked potato, dinner is done. But these tried and true standbys were becoming a bit stale. My husband is a sucker for anything Asian, so I figured I might try to appeal to that flavor profile.
Crockpot Chicken Lo Mein hit the spot!
The sauce comes together in minutes. Simply pour over the chicken and sliced mushrooms and let the crockpot do the work.
Now here's where I got a little cheeky... Lo Mein often includes a mixture of cabbage and carrots. And sure, you could step it up and shred your own. But why bother when you could just purchase a bag for shredded coleslaw mix?? Genius, I know. I love this stir-fry hack! Resist the temptation to dump the coleslaw into the crockpot with the mushrooms and chicken at the start. A quick cook on the coleslaw just before serving helps to ensure this crockpot dish still has some life and texture.
Similarly, I have yet to come across a decent crockpot pasta recipe where the pasta is cooked in the crockpot. The pasta turns to mush. So good news, while your cabbage and carrots wilt, you have the perfect amount of time to boil off some spaghetti noodles to al dente perfection.
Give it a shot and let me know how it goes. I think this recipe is a keeper for the mid-week rotation!
Crockpot Chicken Lo Mein
Ingredients
· ¼ cup oyster sauce
· 1 tsp sesame oil
· 1 tbsp soy sauce
· 2 tbsp grated, fresh ginger
· 1 tbsp minced garlic
· 1 tbsp water
· 1 tsp cornstarch
· 4 scallions, sliced
· 8oz sliced mushrooms
· 2 boneless skinless chicken breasts
· 14oz shredded coleslaw (cabbage, carrots)
· 12oz spaghetti noodles
In a large measuring cup, whisk together the oyster sauce, sesame oil, soy sauce, ginger, garlic, and water. Sprinkle over the cornstarch while whisking to avoid clumps. Stir in the sliced scallions.
If desired, line the bowl of the crockpot with a crockpot liner for easy clean up. Scatter the mushrooms over the bottom of the crockpot. Nestle the chicken breasts on top of the mushrooms. Pour the sauce evenly over the chicken and mushrooms.
Set the crockpot on low and cook for 8 hours.
About 30 minutes before serving, shred the chicken into bite-sized pieces using two forks. Add the coleslaw. Stir the coleslaw into the chicken, mushrooms and sauce. Set the crockpot to high and cook for 30 minutes.
While the cabbage and carrots wilt, cook the spaghetti according to package instructions.
Once the pasta is cooked, drain the spaghetti and toss directly into the crockpot with the veggies and chicken. Serve immediately.
Serves 4
Gluten Free Friendly!
Check your ingredient label to ensure your oyster sauce, sesame oil and soy sauce are gluten free. Most grocery stores carry these gluten free sauces. If not, you can always find on Amazon. And, of course, swap the pasta for your favorite GF spaghetti noodle.
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