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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.
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 6
Calories 296kcal

Equipment

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.

Nutrition

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