Slow Cooker Honey Soy Chicken and Noodles Recipe

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We live right around the corner from a Panda Express.  That may not be a big deal to you, but it is my weakness!  I can smell them cooking up their delicious dishes as I jog by in the mornings and it is all I can do to not stop and down an order of orange chicken!  To curb some of my cravings, I thought I would try an Asian-inspired meal at home and it was fantastic!


Slow Cooker Honey Soy Chicken and Noodles Recipe:
Ingredients:
3-4 boneless, skinless chicken breasts
1 1/4 cup low sodium soy sauce
1/3 cup honey
1/4 cup rice vinegar
3 cloves garlic, minced
1 tablespoon chili sauce
2 teaspoons Dijon mustard
1 teaspoon pepper
1 (8 ounce) pkg. Soba Noodles, cooking according to package directions
2 tablespoons sesame seeds
Directions:
Place chicken in slow cooker.  In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, chili sauce, mustard and pepper.  Pour prepared sauce over chicken.  Cook on high for 3-4 hours or low for 5-6 hours.  Shred chicken and return to slow cooker.  Add in cooked noodles and stir until combined.  Garnish with sesame seeds.
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  1. YUMMMY!!!!! I am going to make this tonight!

    One question…I didn’t see the Rice vinegar amount listed, how much do we use? Also, could we sub. apple cider vinegar?

    Thank you for sharing!!! =)

  2. gem says:

    Saw your post, went right out & bought the missing ingredients I needed and it’s crock potting away as I type :) Already smells great, too!

  3. I’m STOKED I found this. Seriously, Chinese food is both a weakness for me and my sister. We are trying SO hard to be healthy eaters, but orange chicken and chow mein? It calls our names constantly :) this fake-out take-out looks amazing and healthy. Love. It!

  4. samantha says:

    Im sorry, but is the soy sauce amount correct? I made this for dinner, and i think that is wayyyy too much soy sauce. I cant even eat it. Even my husband who will eat anything cant eat it. :(

  5. Julie says:

    I tried the recipe with only 3/4 cup of low sodium soy sauce and it was still really, really salty. Is it supposed to be 1/4 of a cup maybe? Let me know!

    Thanks for the other great recipes!

  6. I made major modifications to this recipe. After starting the recipe I read these comments about the saltiness so I added about a cup of water to the original sauce and then I added 1/4 cup of brown sugar. I cooked the chicken in it and when it was done (2-3 hours, I used tenderloins so it cooked up fast) I took chicken out and shredded it. I took about 14 ounces of the remaining sauce out of the cooker and reserved it. I threw in the Soba noodles and chicken and now it is just warming. It is a little more salty for my liking but tastes good. I might throw in peanut butter to add a Thai flair and balance the sodium. Good tasting sauce though. I will use the reserved sauce for another recipe at some point.

  7. Emily Cart says:

    Love your blog, recipes and ideas. Just one suggestion, request? I’m old fashioned when I cook and like a printed version of my recipes. It would be great if you had a printer version of your recipes.
    Thanks for all of your ideas!

  8. Sommer Emery says:

    I’m also worried about the amount of soy sauce…I’m making it this afternoon….Are you sure it is 1 and 1/4 cups of soy sauce??? That’s an awful lot, even with the low sodium version!

  9. Wani says:

    Hi! I love all your recipes. Going to make this sometime this week, but I have a question regarding the chili sauce……I know of 3 different kinds.
    American – usually made by heinz and by the ketchup usually…..most people used this to make cocktail sauce.

    Asian: Sriacha sauce (hot) – you said not to use this
    Sweet (has a sweet and spicy taste) – I’m hoping and assuming you meant this one?

  10. Carli says:

    Made this and it was pretty Salty, but took the advice of a previous post to add some water and brown sugar. I also added a bit of cornstarch to thicken up the sauce, because we prefer a thicker sauce in our house!

  11. WHOA is this SALTY and I even used liquid aminos and not soy sauce or even low sodium soy sauce. I also used half the aminos and added 1 1/2 cups of water and it was still far too salty. Sorry ladies, this one gets unpinned.

  12. I made this today. I had it in crockpot for 4.5 hours on low. The sauce had a burned taste. I will try it on the stove next time, and make sure the chicken is totally covered with the sauce as it simmers. I also used the Thai Sweet Chili. I guess I didn’t even think of the Heinz variety. I also didn’t think it was too salty, but soy sauce is a staple in this house.

  13. Candice says:

    After all the comments about this being too salty…1 1/4 cups soy sauce? Is that a typo? Should it just be a 1/4 cup?

    • Cyd says:

      You can add less soy sauce. The recipe calls for 1 1/4 cups. That’s why we opted for the low sodium soy sauce.

  14. Jen says:

    Made this last night and it was way too SALTY. Inedible, in my opinion. Needs serious modifications before I try again. I’m going to use a 1/2 cup of soy and use orange pineapple juice to cover the rest. It had too much sauce. And soba noodles are thin and made from buckwheat; it’s the Japanese word for buckwheat. Your pic looks like you used udon noodles, which are also made from wheat, but are thicker, wider and chewier, which I think would work better with this recipe. I’ll try again and let you know.

  15. Kandi says:

    Huge disappointment. I wanted to love this recipe based upon the picture displayed. I followed the recipe to the letter and it was terrible. WAY too salty (I did use the low sodium soy sauce). The chicken was no where near the lovely golden color of the pic, it was a hideous dark brown/blackish color from absorbing all of the soy sauce. Not sure how to fix this recipe to make it remotely edible without a complete overhaul. Not worth the cost of the chicken I wasted making this.

  16. Nicole says:

    I just put this together it’s in the crockpot now, i only had mirin rice wine do you think that will be okay?? I added that in place of the rice vinegar and a little bit of regular white vinegar. I mean I know it’s kinda late now LOL but any thoughts haha!

  17. Nicole Vig says:

    It came out AWESOME! and exactly how I would expect it to taste!! It was still a little on the salty side but that was my fault not your recipe! I only had “less sodium” not “low sodium” who know there was a difference? The only reason I realiEd was I ran into the grocery store while it was cooking to grabs soba noodles and I saw all the different types of sodium. It wasn’t overbearing salty either it was absolutely edible and still delicious! I’m sure the low sodium will fix this and maybe some more vinegar. I followed the recipe for the most part, i through the chicken in frozen (I do that for all my recipes) I used mirin rice wine instead of rice vinegar then a little bit of vinegar, after reading the reviews I did do 1/2 cup of water 1/2 cup of brown sugar. Plus last few recipes I’ve mad in crockpot called for brown sugar (and vinegar) and they were soooo good so I felt comfortable playing around with that. Then when I took the chicken out to shred and added it back on I felt it was a little too watery so I added cornstarch and a tinny but more brown sugar :/ haha! I love bs! (I wonder if that could make it salty? That’s prob a dumb quest right? Lol) and that’s about it. I might try it again following your recipe exactly. Just because I’m now wondering if I completely changed what it should taste like? Idk! It was delicious as your recipes always are! I aeriousky just can’t help myself I can never follow a recipe without adding my own something. But that’s the beauty of cooking you can play and not screw up too bad! Thanks again!

  18. Nicole Vig says:

    Oops! Totally forgot to mention super picky Dh ate it and liked it! He did mention a little but salty but said I an adds it to rotation! That’s a biggy for our family haha! And of it’s spaghetti like dd is game! She was eating the chicken as I was trying to shred it!

  19. Holli Hubble says:

    The chicken turned out great. Husband really liked it. This recipe with go in the cookbook. I did make one change. I only used about 1/3 cup soy sauce because I only had the “less” sodium soy sauce and about half way through cooking I added about 1/2-3/4 cup water and let it cook for a total of 4 1/2 hours. I also added a bag of stir fry veggies. A lot of flavor and a must do again. Thank you for posting!

  20. Sharon says:

    I have to say that I too found there was way to much soy sauce (And therefore sauce) in this recipe. I found that by using 1/3 cup of soy sauce, plus the 1/3 cup honey I had enough sauce. So I kept the amount of vinegar, and garlic, added 1 Tablespoon of brown sugar, and used thai sweet chili sauce. the only mustard I had on hand was Honey Dijon, so I used 1 tablespoon of that and found it enough. Even cold, this had a decent flavor with some good flavors and not too much soy/salt. It also made just enough sauce to well coat but not drown the 4 chicken breasts I had in my crockpot.

    I hope these modifications help!

  21. Val says:

    Made this yesterday. Unfortunately it was WAY TOO SALTY :( I used the exact measurements of the recipe. I used 1 and 1/4 cup of low sodium soy sauce which I was thinking was too much when I was pouring it into the measuring cup but wanted to make the recipe without modifying it to see what it tasted like. I may try it one more time but cutting the soy sauce by half at least.

  22. Jen says:

    I am really excited to try some of your crockpot recipes. I have a question: What crockpot do you use? A lot of the past recipes I have made with chicken have not turned out well; my chicken turns out very dry and tough. I googled this to see if other people have the same problem, and what I read is tht if you’re using a lower and crock pot this is a common issue. You’re obviously a pro, so I’d love your input – my family would be VERY grateful.

    • Cyd says:

      Hi Jen, We all have different crockpots. Some of the girls have Kitchen Aid crockpots, Some have Rival brand crockpots. I have a Hamilton Beach. They all vary. But we have noticed that every slow cooker is slightly different in temps. You just have to get a feel for your own slow cooker. Hope this helps!!
      Cyd (mom of the Six Sisters)

  23. John says:

    Please update this recipe to mention the soy sauce problems (or remove it from your site). Like many of the other commenters, I did not discover until making a double batch that this recipe is inedibly salty as is, and have wasted a fair amount of time and ingredients. :-/

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