Get excited—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.! Toss the ingredients in, pop the lid on, and let the magic happen while you do, well… anything else.

Here’s how I make this weeknight winner…

I’m a massive fan of my slow cooker. I use it for dinner almost every night (seriously—check out my Slow Cooker Course for a full month of set-and-forget meals).

This recipe came to me when I was making my famous sticky chicken recipe in the slow cooker, and I was thinking, how can I make this quicker? Now granted, the sauce is different, this has a REA zing thanks to the balsamic vinegar in it, but boy is it loved by my kids just as much.

You start by slicing the onions and getting them into the cooker with your garlic and ginger

Then in with the chicken, keep it whole. You can shread it in a quarter of the time once it’s cooked, plus it won’t dry out…

Top with all the sauces and then lid on to cook…

When it is done, pull out the chicken and add in the cut veg. That way it has a little time to tender up.

Pull the chicken, cook the noodles and then baby, in it all goes with a giant big stir. It is SO EASY and so good!

I think your crew will have seconds and THIRDS of this one!

Slow Cooker Honey Soy Chicken Noodles

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5 from 5 reviews

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!

• Total Time: 10 minutes
• Yield: 12 1x

Ingredients

Units USM Scale 1x2x3x

• 1 kg chicken thighs or breast
• 1/4 cup balsamic vinegar (not aged or the fancy, thick types)
• 1/4 cup dark soy, soy or salty-reduced tamari
• 3 tbsp honey1 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, grated1 tspn black or white pepper
• Add after the chicken is cooked:
• 1 broccoli, chopped into stems
• 1 capsicum, thinly sliced
• 1/2 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

1. STEP 1: Slice you onion thin and whack that in the slow cooker with your minced garlic and ginger.
2. STEP 2: Top with the chicken and then pour over all the marinades.
3. 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.
4. 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.
5. 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.
6. 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.  

• Author: Stacey Clare
• Prep Time: 10 minutes

Find it online: https://www.staceyclare.com/recipe/slow-cooker-soy-chicken-noodles/