Ingredients

The following ingredients have 4 Servings
  • 1/4 cup light soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp dark soy sauce
  • 1 Tbsp oyster sauce
  • 1 teaspoon ground ginger
  • 1 tablespoon minced garlic
  • 2 tsp sesame oil
  • 2 teaspoons sriracha sauce
  • 2 lbs. boneless skinless chicken thighs
  • 2 cups broccoli florets
  • 1 cup snow peas
  • 1 cup shredded carrots
  • 1 red bell pepper (thinly sliced)
  • 5 oz can sliced water chestnuts (drained)
  • 1 lb. dried lo mein noodles
  • sesame seeds (for garnish)
  • sliced green onions (for garnish)

Instruction

  • 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.
  • Remove chicken from slow cooker, shred, then add back to slow cooker with juice and sauce.
  • Add broccoli, snow peas, carrots, bell pepper and water chestnuts, and stir.
  • Cover and cook on HIGH for 15 minutes, until vegetables are tender.
  • 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.