Description
This Slow Cooker Honey Soy Chicken Noodles is the weeknight dinner hero you didn’t know you needed. It’s sweet, savoury, a little bit spicy (if you want it to be!), and packed with veg. Better still? It turns into a freezer dump bag, so you can be one step ahead on those “what’s for dinner?!” nights.
It's from my Slow Cooker Course where I help you prep a whole week's worth of healthy, budget-friendly meals in just 1 hour. Freezer dump bags? Tick. Cheaper shopping bill? Tick. Organised mum life? Triple tick!
Ingredients
1kg chicken thighs or breast
¼ cup balsamic vinegar (not aged or the fancy types)
¼ cup dark soy, soy or salty-reduced tamari
3 tbsp honey
1 tbsp chicken powder
2 tbsp broth or water
1 tbsp sriracha (optional)
1 tbsp sesame oil
1 onion, thinly sliced
4 garlic cloves, finely diced
5cm ginger, grated
1 tspn black or white pepper
Add after the chicken is cooked:
1 broccoli, chopped into stems
1 capsicum, thinly sliced
½ bunch coriander, diced & leaves picked
3 shallots, sliced
2 handfuls sugar snap peas, halved
To serve:
270g of dried udon noodles
1 lime, juiced
Crunchy shallots & extra coriander
Instructions
STEP 1: Slice you onion thin and whack that in the slow cooker with your minced garlic and ginger.
STEP 2: Top with the chicken and then pour over all the marinades.
STEP 3: If you want to make up one of my freezer dump bags, do this alongside it now. Just be sure to label your bag with the timings and recipe name.
STEP 4: Pop the lid on your slow cooker and have it cook on low for 6-hours, high for 3, or in the pressure cooker for 12mins.
STEP 5: When the time is up, chop all your veg and cook your noodles separately. I pull the chicken out and pop the veg in and the lid back on while I am doing that, so it has a little time to soften.
STEP 6: Shrad the chicken with a fork and then add it back into the cooker with the drained, cooked noodles and stir. Top with some lime if you fancy and any crunchy bits your crew loves. Mine love the friend shallots.
Notes
Allergies:
Gluten-free: Use a GF noodle, I often use the sweet poatato ones.
Vegetarian: Sub for fried tofu and cook for half the time.
- Prep Time: 10 mins
- Cook Time: 2 hours on low