1 pound boneless, skinless chicken thighs or breasts

Salt and black pepper to taste

2 garlic cloves, minced

½ tablespoon minced fresh ginger

2 cups baby bok choy, washed and sliced

1 red bell pepper, seeded, thinly sliced

½ cup low sodium chicken broth

2 tablespoons oyster sauce

2 tablespoons low sodium soy sauce

2 teaspoons hoisin sauce

2 teaspoons honey

1/2 teaspoon red chili pepper flakes, optional

2 cups fresh lo mein noodles or cooked spaghetti noodles

½ cup matchstick carrots

2 tablespoons corn starch + 3 tablespoons cold water

Sesame seeds, for garnish, optional



  1. Lightly grease 4-5 quart slow cooker with non-stick cooking spray. Add chicken and season with salt and black pepper. Cover with lid and cook on low for 2 hours or high for 1 hour flipping halfway through. Transfer chicken to a plate and set aside.
  2. Add garlic, ginger and bok choy to slow cooker. Nestle chicken on top.
  3. In a medium bowl, whisk together all the ingredients for the sauce and pour over chicken. Cover and cook for 30 minutes on high, stirring once to distribute sauce evenly.
  4. Meanwhile, prepare noodles according to package directions, set aside.
  5. After 30 minutes once vegetables are crisp tender, remove chicken and cut into cubes or shred with two forks. Add cubed chicken, carrots and noodles into slow cooker.
  6. To thicken sauce, whisk together corn starch and water in a small bowl and stir into slow cooker. Allow sauce to cook and thicken on high for 30 minutes. Give everything a good stir to combine and coat with sauce.
  7. Serve hot and garnish with sesame seeds, if desired.


Due to the lower heating element in older slow cookers, the sauce may not thicken in the slow cooker. If that is the case, spoon out all the sauce from the slow cooker into a small saucepan and bring to a boil on high heat until it thickens up. Combine with rest of ingredients and serve.

* Feel free to add in any other vegetables of your choice. Broccoli, snow peas and bell peppers would work well in this dish.

*Adding the fresh pre-cooked or cooked dry noodles JUST 20 minutes PRIOR to serving will ensure that the noodles will NOT get too soft and mushy.

**Use pork instead of chicken or extra firm or deep fried tofu for a meatless meal.

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