This easy Slow Cooker Spicy Chicken Lo Mein is a quick, flavorful dish that’s perfect for busy days. With tender chicken, crunchy veggies, and a spicy kick from Sriracha, it’s a satisfying meal you can customize with common ingredients. A simple, tasty dinner everyone will love!

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Recipe Ingredients

Sauce

• ⅔ cup (160 ml) low-sodium soy sauce
• 3 cloves garlic, minced
• 3 tbsp (38 g) sugar
• 2 tbsp (30 ml) oyster sauce
• 2 tsp (10 ml) sesame oil
• 2 tsp (4 g) ground ginger
• 2 tsp (10 ml) Sriracha chili sauce, or more to taste

Chicken Lo Mein

•  2 lbs (908 g) boneless, skinless chicken thighs
• 1 lb (454 g) spaghetti noodles or Chinese egg noodles
• 1 cup (63 g) snow peas, trimmed
• 1 red bell pepper, thinly sliced
• 2 carrots, thinly sliced
• 2 ribs celery, diagonally sliced
• 1 (5-oz [142-g]) can of sliced water chestnuts
• 3 cups (90 g) baby spinach

How To Make Slow Cooker Spicy Chicken Lo Mein

1. Prepare the Sauce: In a medium bowl, stir together the soy sauce, garlic, sugar, oyster sauce, sesame oil, ginger, and Sriracha until well combined.
2. Cook the Chicken: Place the chicken in your 6-quart (6-L) slow cooker and pour the prepared sauce over the chicken. Cover and cook on high for 4 hours or low for 8 hours.
3. Cook the Noodles: Prepare the noodles according to package directions.
4. Add Vegetables: If cooking on low, turn the slow cooker to high and add the snow peas, red bell pepper, carrots, celery, and water chestnuts. Cover and cook for an additional 20 minutes, just enough to slightly tenderize the vegetables while keeping a bit of crunch.
5. Shred Chicken and Combine: Remove the chicken from the slow cooker and shred it using two forks. Add the cooked noodles, shredded chicken, and spinach to the slow cooker and stir until well combined. Serve immediately.  

Recipe Tips

• Use chicken thighs for tenderness: Boneless, skinless chicken thighs stay moist and juicy when slow-cooked, making them perfect for this recipe.
• Add veggies last: To keep them crisp, add the vegetables in the last 20 minutes of cooking.
• Adjust the Sriracha: Add more or less Sriracha to suit your preferred spice level.
• Cook noodles al dente: Don’t overcook the noodles before adding them to the slow cooker. They’ll cook further in the sauce and stay better in texture.
• Shred the chicken well: Shredding the chicken into small pieces helps it absorb more flavor and mix evenly with the noodles and sauce.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Sirloin Fajitas With Peppers and Onions
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• Slow Cooker Simple Shredded Pork Carnitas