The Honey Garlic Chicken Noodles recipe is super easy in that everything can be cooked in the slow cooker. You don’t even have to measure it out. Its downfall is it is so tasty that everyone complains that they want more!
This is much healthier and cheaper than getting a takeout. As I say it cooks itself too, perfect for a Friday evening when you don’t feel like cooking!
What you Need to Make Honey Garlic Chicken Noodles Slow Cooked
Obviously as the title suggests you are going to need a Slow Cooker. There’s only four of us at home now and therefore we only need to make four good sized meals. Yes even our Sensory Seeker loved this recipe so he wanted a proper adult sized dish too. Saying that our slow cooker is a pretty small one. We actually have two for when the six of us were at home.
- Slow Cooker
- Chopping Board
- Little bowl
- Serving spoons
- 400g of chicken thigh. We have tried it with and without the skin and bones. Some members of the family preferred with and others without. Either way no-one rejected their dinner! Obviously with the bone is most likely to be cheaper to buy.
- Soy sauce – apparently 7 tbsp* of dark. I only have had light soy sauce on both occasions and kind of just tipped some in.
- 7 tbsp honey – I just poured a load in with a teaspoon.
- Sriracha I squirted each chicken thigh with it.
- A sprinkling of Ginger powder (apparently 1 tbsp)
- Squirt of hoisin (again apparently about 1 tbsp)
- Lots of chopped garlic (I used fresh but frozen would be fine too)
- 400ml of chicken stock (make up 200ml at the start and another 200ml near the end)
- Cornflour (just a bit)
- Noodles – one nest per person
- Optional spring onions
How to Make Honey Garlic Chicken Noodles
Add the chicken to the slow cooker. Then add all the sauces; honey, garlic, and ginger.
*note that I tip some sauce over the chicken. Feedback has been that 7 tablespoons of soy sauce is too much, too salty. Perhaps the original meant teaspoons!
Next make up and add 200ml of chicken stock. After make up some cornflour in your small bowl with water to make a thick paste. Mix the cornflour paste and stock together. Put this in the slow cooker.
Cook this in the slow cooker for 4-5 hours on high or 7-8 on low. We have only done this on low. If you can stir now and then to help break the chicken up.
Finally add in the noodles and make up another 200ml of stock. Make sure your noodles are covered with liquid. Here is the option to add spring onions.
Switch the slow cooker to high if it wasn’t already. Then cook for a further 20 minutes, or until you are ready for it as long as you don’t let the liquid dry up.
Finally serve it up. The recipe does suggest adding spring onions when the noodles go in but we haven’t tried this yet.