Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins
1/3 cup light soy sauce
2 Tbsp brown sugar
1 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 Tbsp grated fresh ginger
4 cloves garlic, minced
2 tsp sambal oelek (ground fresh chile paste)
2 tsp sesame oil
drizzle of sriracha sauce
2 lbs. boneless skinless chicken thighs, trimmed of excess fat
2 cups broccoli florets
1 cup snow peas
1 cup shredded carrots
1 red bell pepper, thinly sliced
5 oz can sliced water chestnuts, drained
1 lb. dried lo mein noodles
sesame seeds, for garnish
sliced green onions, for garnish
Add chicken thighs to bottom of slow cooker insert. Whisk together sauce ingredients and pour over chicken. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
Remove chicken from slow cooker, shred, then add back to slow cooker with juice and sauce.
Add broccoli, snow peas, carrots, bell pepper and water chestnuts, and stir. Cover and cook on HIGH for 15 minutes, until vegetables are tender.
While vegetables are cooking, boil and drain pasta per package directions, then add to crockpot with chicken and vegetables. Stir well, then serve with garnishes, if desired.