Why I Love This Recipe

This is for the nights when I’m craving takeout-style noodles but also really want my crockpot to do most of the work. The chicken cooks in a sweet and spicy sauce made with honey, sriracha, soy sauce, hoisin, plenty of garlic, and ginger until it’s tender enough to shred. Then broccoli and thick, chewy udon noodles get tossed right into all that sauce at the end. You get protein, veggies, and noodles all in one, and there’s basically nothing better than coming back to dinner when the chicken has already been cooking for you all afternoon.

Enjoying The Leftovers

The leftovers make such an easy lunch, especially because the noodles soak up even more of that honey garlic sauce as they sit. If I’m planning on keeping some for later in the week, I like to save a little extra sauce to stir in after reheating. You could also add some extra steamed broccoli or other veggies to stretch the leftovers into another meal.

Storing

Let the chicken and noodles cool before transferring them to an airtight container. Store in the refrigerator for up to 4 days. The udon will continue to absorb some of the sauce as it sits, so the leftovers may be a little less saucy than the first night.

Reheating

Reheat individual portions in the microwave in 30-second intervals, stirring between each one until warmed through. You can also reheat everything gently in a skillet over medium-low heat. Add a splash of chicken stock, water, or a little extra sauce if the noodles have absorbed too much liquid. 

A few tips before you start

Adjust the sriracha to your spice preference

  • A 1/4 cup of sriracha gives the sauce a noticeable kick. If you prefer things on the milder side, start with less. You can always drizzle more over your bowl at the end

Whisk the cornstarch in really well

  •  Make sure the cornstarch is completely incorporated into the liquid before adding the chicken. This helps the sauce thicken evenly as it cooks instead of leaving little clumps behind

Don’t add the broccoli too early

  •   Save the broccoli for the last 30 minutes so it stays tender with a little bite. Adding it at the beginning will leave you with very soft broccoli by the time the chicken is finished

Want it extra saucy?

  • If you know you like plenty of sauce on your noodles, you can reserve a little of the finished sauce before adding the udon. Drizzle it back over each bowl right before serving
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Crockpot Honey Garlic Chicken & Noodles

Let the slow cooker handle the chicken, then add broccoli and chewy udon noodles at the end and dinner is pretty much done. The honey sriracha sauce hits that sweet, spicy, garlicky combo I’m always craving, and the shredded chicken soaks up so much flavor while it cooks. It's an easy way to satisfy a noodle craving while still getting plenty of chicken and veggies into the same bowl.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
US M
Servings 6

Ingredients

  • 1 1/2 lbs boneless, skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup sriracha
  • 1 tbsp hoisin sauce
  • 1/4 cup honey
  • 1/2 tbsp ginger paste
  • 6 cloves garlic, grated or minced
  • 1 tbsp cornstarch
  • 1/2 cup chicken stock
  • 12 oz broccoli florets
  • 10 oz udon noodles, cooked
Optional toppings
  • Sliced green onions
  • Toasted sesame seeds
US – M

Instructions

  • Add the soy sauce, sriracha, hoisin sauce, honey, ginger paste, garlic, cornstarch, and chicken stock to the slow cooker. Whisk until well combined and the cornstarch is incorporated.
  • Add the chicken thighs and turn to coat them in the sauce.
  • Cover and cook on high for 2-3 hours or low for 4-6 hours, until the chicken is tender and cooked through.
  • Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat it in the sauce.
  • Add the broccoli florets, cover, and cook for another 30 minutes on high until the broccoli is tender to your liking.
  • Add the cooked udon noodles and gently toss until everything is evenly coated in the sauce and the noodles are warmed through.
  • Serve topped with sliced green onions, sprinkle of sesame seeds, and an extra drizzle of sriracha or sauce, if desired.

Equipment

crockpot
measuring cups
cutting board

Nutrition Per Serving

Calories: 296kcal | Carbohydrates: 33g | Protein: 29g | Fat: 6g | Fiber: 3g