Slow Cooker Honey Soy Chicken and Noodles Recipe
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- 39 Comments
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
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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Oh yeah I could eat this for breakfast,lunch and supper.
YUM!! This is going on next weeks’ menu!!
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!!! =)
Just got it started. Sounded to good not to.
On a scale of 1 to 10, how spicy is this? Sounds great but I’ve got a couple boys including a husband who think Ketchup is too spicy at times.
Hi!
I didn’t think it was spicy at all! I think it would be fine as long as you don’t get the spicy chile sauce. Let us know what you think!
looks yummy! if its anything like the sweet and sour chicken from here it’s great!
This sounds yummy. I can’t wait to try it.
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!
I made it yesterday day with watered down reg. soy sauce but it was way too salty. I’ll have to try it again
Is the chili sauce the spicy kind or the sweet kind?
It is the sweet kind. Thanks!
Sounds so good! Any suggestions for a mustard sub that would work in this? I’m allergic, I usually use hot sauce for the kick.
Hi!
I am not sure of a substitute, but I am sure it would still taste great without it! Thanks!
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!
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.
I am sorry it didn’t turn out well for you! We use low sodium soy sauce so it isn’t salty, but you could try it with less.
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!
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.
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!
Yes PLEASE!!!
At the bottom of the post, under the You might also like:
There is a button for printer friendly.
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!
Is there a substitute for Soba noodles?
Yeah, I was wondering that too, or where you can buy Soba noodles…
Hi!
I just bought Soba noodles at WalMart near the other Asian foods. I haven’t tried it with other noodles, but I am sure you could. You might be able to substitute Top Ramen noodles (without the seasoning packet). Let us know if you try it!
I will use Rice noodles when I try this since Soba noodles aren’t gluten free.
How many servings does this make??
Hi!
This makes 4-6 servings. Hope you like it!
I am going to try this tonight. I had a hard time finding soba noodles so I am going to try Jasmin rice instead.
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?
Hi Wani!
We just use the chili sauce made by Heinz. Hope you like it!
Thanks,
The Six Sisters
Oh Darn, I used the Thai sweet chili sauce. I’m sure it will come out good though because I love Thai Chili Sauce (I am bias because I am thai lol). Thanks though! I will post what I think about it!
I’m prepping it now and cooking it tomorrow!
We think the Thai Sweet Chili sauce sounds delicious! Let us know how it turns out! -The Six Sisters
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!
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.
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.
This looks sooo yummy- can I add the pasta in witht he chicken while it cooks??
It would work best cooking the noodles separate because the chicken has to cook a lot longer.