Slow Cooker Chicken Lo Mein Food

SLOW COOKER LO MEIN

Steps:

• Whisk together soy sauce, vinegar, hoisin, oil, chili garlic sauce, garlic powder, ginger, and black pepper.
• Pour 1/3 into a greased crockpot.
• Add in chicken and cover.
• Cook on HIGH 3-4 hours or LOW 6-8 hours.
• Stir in 1/3 more sauce and all the veggies: broccoli, carrots, red bell pepper, mushrooms.
• Cover and cook on HIGH for 1 hour.
• Shred chicken.
• Stir in remaining sauce and cooked pasta.
• Taste and re-season, if necessary.
• Serve and enjoy!

SLOW COOKER LO MEIN

Steps:

• LINE a slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. WHISK together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours. REMOVE pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender. COOK pasta according to package instructions; drain well. SERVE pasta immediately, topped with pork mixture.

EASY CROCKPOT CHICKEN LO MEIN

Steps:

• 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, or 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.

CHICKEN LO MEIN RECIPE BY TASTY

Steps:

• In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
• In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
• Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
• Add the garlic and ginger to the pan and cook until fragrant.
• Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
• Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
• Serve garnished with scallions.
• Enjoy!

SLOW COOKER CHICKEN LO MEIN RECIPE - (4.2/5)

Steps:

• Preheat oil in a skillet until medium heat, add chicken and cook until lightly browned. In slow cooker, put in carrots, celery, onion, garlic and water chestnuts; top with browned chicken. In small bowl, mix together broth, soy sauce and ginger root; pour over chicken. Cover; cook on Low heat setting 6 to 8 hours. Mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover; cook 15 minutes longer. Serve over prepared noodles.

CHICKEN LO MEIN

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 5 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
• Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly.
• Spoon onto platter; top with cilantro and nuts.