Crockpot Honey Garlic Chicken Noodles Recipe | Slow Cooker Honey Garlic Chicken With Noodles – Fas Kitchen

This honey garlic chicken noodles recipe is a total lifesaver for busy weeknights. It takes about 10 minutes to prep and then cooks low and slow for 6-8 hours (or 3-4 hours on high), giving you melt-in-your-mouth chicken swimming in a sweet and savory honey garlic sauce that clings to tender noodles perfectly. You basically set it up in the morning and come home to a near-finished dinner that you can pull together in minutes.

• Hands-on time: Around 10 minutes to mix the sauce and arrange the chicken.
• Cook time: 6-8 hours on low or 3-4 hours on high in your slow cooker — just set it and forget it.
• Finishing touches: Shred the chicken, thicken the sauce, then stir in cooked noodles.
• Why you’ll love it: It hits all the right notes for flavor, is budget-friendly, and leftovers reheat like a dream.

Keep reading for the full ingredient list, detailed step-by-step instructions for the crockpot, plus plenty of tips for substitutions, storage, and reheating.

Why It’s a Crowd-Pleaser

This honey garlic chicken noodles recipe is designed to be easy, tasty, and family-friendly with barely any prep time. It delivers juicy shredded chicken and a gently sweet, savory sauce that coats soft noodles, making it a hit for both kids and adults.

• Minimal prep — just dump ingredients into the crockpot and walk away.
• Kid-friendly — the sauce is mildly sweet and mild, pleasing even picky eaters.
• Budget and time smart — uses common pantry ingredients and slow cooks the chicken so it stays tender and juicy.
• Flexible — works great with chicken thighs or breasts, plus a variety of noodles or swaps.
• Awesome for meal prep — leftovers heat up well, and you can freeze the chicken and sauce for easy future meals.

Ingredients for Chicken, Sauce, and Noodles

• 4 boneless, skinless chicken thighs or breasts
• 1/2 cup honey
• 1/4 cup soy sauce (low-sodium works, but regular is fine too)
• 2 tbsp hoisin sauce
• 4 garlic cloves, minced
• 1 tsp fresh grated ginger
• 1 tbsp rice vinegar
• 1/4 tsp red chili flakes (optional)
• 1 cup chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
• 300 g egg noodles, spaghetti, or your choice of cooked noodles
• Sliced green onions
• Sesame seeds

Crockpot Cooking Instructions

1. Whisk honey, soy sauce, hoisin sauce, minced garlic, grated ginger, rice vinegar, and chili flakes in a bowl.
2. Place chicken thighs or breasts into the crockpot.
3. Pour the sauce over the chicken and add the chicken broth.
4. Set the crockpot to Low and cook 6–8 hours (or High 3–4 hours).
5. Carefully remove the cooked chicken and shred it with two forks.
6. Mix cornstarch with water to make a slurry.
7. Turn the crockpot to High and stir the cornstarch slurry into the sauce; cook about 10 minutes until thickened.
8. Cook noodles according to package instructions and drain.

9. Add the shredded chicken and cooked noodles to the crockpot and toss to coat with the sauce.

   

10. Sprinkle with sliced green onions and sesame seeds if desired.

Cooking Tips and Helpful Tweaks

1. Play with the noodles: Egg noodles are my go-to, but feel free to swap in spaghetti, rice noodles, or even zucchini noodles if you want something lighter.
2. Awesome for meal prep: This reheats like a charm. Store leftovers in an airtight container and they’ll last about 3 days in the fridge.
3. Mild for kids: If your little ones aren’t big on garlic or spices, cut back on garlic or skip the chili flakes altogether. My kids never even noticed when I dialed down the garlic!

Swaps and Add-In Ideas

• Protein swap: Feel free to use chicken breasts if you prefer lean meat—they shred great too after slow cooking.
• Noodles: Switch things up with spaghetti, udon, rice noodles, or go low-carb with cauliflower rice or zucchini noodles.
• Veggies: Toss in steamed broccoli, snap peas, sliced bell peppers, or shredded carrots at the end for extra color and crunch.
• Spice it up: Add more chili flakes, a dash of sriracha, or a pinch of red pepper flakes if you love some heat.
• Gluten-free options: Use tamari or gluten-free soy sauce, pick a GF hoisin or skip it, and thicken with arrowroot instead of cornstarch.
• Flavor variations: Stir in a tablespoon of toasted sesame oil for a deeper flavor or a spoonful of peanut butter for a mild satay twist.
• Different cooking method: Use an Instant Pot on high pressure for 10–12 minutes, then thicken on sauté mode if you need it faster.

Storing, Freezing, and Reheating

Refrigerator: Keep any leftovers in an airtight container for up to 3 days. Because noodles soak up the sauce, when you can, store shredded chicken and sauce separately from the noodles.

Freezer: Freeze shredded chicken and sauce (without noodles) in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Warm leftovers gently on the stove over low to medium heat or in the microwave. Add a splash of water or chicken broth while reheating to loosen the sauce and keep it from drying out. If reheating from frozen, thaw fully before warming.

Make-ahead tips: For extra convenience, mix the sauce and raw chicken right in the crockpot insert and refrigerate up to 24 hours before cooking. Cook your noodles fresh just before serving for the best texture.

Common Questions Answered

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work just as well here. Thighs are juicier, but breasts shred nicely and soak up all that honey garlic flavor beautifully.

What kind of noodles should I use?

Egg noodles are classic for their tender texture, but spaghetti, udon, or rice noodles all make good substitutes. You can even get creative and use zucchini noodles for a lighter dish!

Can I make this in an Instant Pot instead of a slow cooker?

Absolutely. Cook the chicken on Pressure Cook for around 10-12 minutes, then remove the chicken and thicken the sauce using the sauté function. Toss in the noodles last to coat everything well.

Is this recipe freezer-friendly?

You can definitely freeze the shredded chicken and sauce (without noodles) for up to 3 months. Just cook fresh noodles when you’re ready to eat for the best texture.

How long will leftovers last?

Keep leftovers refrigerated in an airtight container for up to 3 days. Warm them gently on the stove or in the microwave, adding a little water or broth if the sauce has thickened too much.

Perfect for busy nights, meal prep, or anytime you want a tasty, fuss-free dinner, this slow cooker honey garlic chicken noodles recipe is a winner. Give it a try and enjoy how simple and satisfying dinner can be!