Ingredients:

  • 2 kg (2.6 lbs) Boneless, skinless chicken thighs
  • 1 tbsp Olive oil or neutral cooking oil
  • ½ tsp Sea salt
  • ¼ tsp Freshly ground black pepper
  • 120 ml (½ cup) Low-sodium soy sauce
  • 120 ml (½ cup) Liquid honey
  • 60 ml (¼ cup) Water or chicken stock
  • 2 tbsp Rice wine vinegar
  • 1 tbsp Fresh ginger, grated or minced
  • 4-6 cloves Fresh garlic, minced
  • ½ tsp Dried chilli flakes (optional)
  • 3 tbsp Cornflour (cornstarch)
  • 4 tbsp Cold water (for the slurry)
  • 350 g (12 oz) Medium egg noodles (dry weight)
  • 4 Spring onions (scallions), thinly sliced
  • 1 tbsp Sesame seeds (toasted)

Instructions:

  1. Prep the Chicken: Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper. Place the seasoned chicken into the base of the slow cooker.
  2. Prepare the Sauce: In a medium bowl, whisk together the soy sauce, honey, water/stock, rice wine vinegar, minced ginger, minced garlic, and chilli flakes (if using) until well combined.
  3. Combine: Pour the entire sauce mixture evenly over the chicken in the slow cooker. Ensure the chicken is mostly submerged.
  4. Cook: Cover the slow cooker. Cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours. The chicken should be very tender and easily pierced with a fork.
  5. Remove Chicken: Using tongs, carefully transfer the cooked chicken thighs to a clean cutting board or a shallow dish. Leave the liquid (the concentrated sauce base) in the slow cooker.
  6. Shred: Using two forks, shred the chicken into bite-sized strips. Set aside.
  7. Thicken the Sauce: In a small cup, whisk together the cornflour and 4 tablespoons of cold water to form a smooth slurry (a runny paste).
  8. Whisk Slurry: Switch the slow cooker setting to HIGH. Slowly pour the cornflour slurry into the hot sauce in the slow cooker, whisking constantly for 1-2 minutes until the sauce bubbles gently and visibly thickens into a glaze.
  9. Return Chicken: Add the shredded chicken back into the thick, sticky sauce. Toss gently to ensure every piece is thoroughly coated in the glaze.
  10. Cook Noodles: While the sauce is thickening, prepare the egg noodles according to the package instructions (usually boiling for 4-6 minutes). Drain thoroughly.
  11. Serve: Add the drained noodles directly into the slow cooker with the chicken and toss to coat, or plate the noodles and spoon the sticky chicken and excess sauce over the top. This results in the perfect Slow Cooker Honey Garlic Chicken Noodles.
  12. Garnish: Finish the dish with a generous sprinkle of sliced spring onions and toasted sesame seeds. Serve immediately.