Easy Crockpot Honey Garlic Chicken Noodles Recipe

If you’re craving a comforting, flavorful dinner that’s effortless to make, this crockpot honey garlic chicken noodles recipe is exactly what you need. The tender chicken simmers all day in a sweet and savory honey garlic sauce, mingling perfectly with soft noodles for a dish that’s pure comfort in every bite.

this Recipe

You’ll love how easily this recipe comes together in your slow cooker, letting you come home to a deliciously sauced meal without the fuss. Whether it’s a busy weeknight or a lazy weekend, these honey garlic chicken noodles will quickly become a family favorite.

Why You’ll Love This Recipe

• Hands-off slow cooker preparation for busy days
• Perfectly tender chicken infused with honey garlic flavor
• Comforting noodles soak up all the delicious sauce
• Simple ingredients you likely already have at home
• Family-friendly meal that’s ready in under 4 hours

Ingredients

Gather these easy-to-find ingredients to make your crockpot honey garlic chicken noodles come to life.

• 2 lbs boneless, skinless chicken thighs
• 3 cups low-sodium chicken broth
• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 8 oz wide egg noodles, uncooked
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (optional, for garnish)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes
• Servings: 6
• Calories: 420 (approx. per serving)

How to Make Crockpot Honey Garlic Chicken Noodles

1. Place the chicken thighs in the bottom of your crockpot.
2. In a medium bowl, whisk together chicken broth, honey, soy sauce, minced garlic, rice vinegar, ground ginger, and black pepper until well combined.
3. Pour the sauce mixture over the chicken. Cover and cook on low for 3 hours, or until chicken is tender and cooked through.
4. Remove the chicken from the crockpot and shred it with two forks. Return shredded chicken to the crockpot and stir to combine.
5. Add the uncooked egg noodles to the crockpot, spreading them evenly over the sauce and chicken. Pour the cornstarch slurry over the noodles and gently stir.
6. Cover and cook on high for an additional 30 minutes, or until the noodles are tender and sauce has thickened.
7. Give everything a good stir to make sure noodles are evenly coated. Garnish with chopped green onions and sesame seeds before serving.

Tips for the Best Results

• Use chicken thighs for juicier, more flavorful meat than chicken breasts.
• Don’t add noodles too early—they can get mushy if cooked too long in the slow cooker.
• If you prefer thicker sauce, mix extra cornstarch with water and add in the last 15 minutes of cooking.
• For a little extra zing, add a teaspoon of chili flakes to the sauce mixture.
• Stir gently after adding noodles to avoid breaking them apart.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb sauce, so you might want to add a splash of chicken broth when reheating.

You can also freeze the honey garlic chicken noodles in portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, stirring occasionally to heat evenly.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more flavorful during slow cooking. If using breasts, watch the cook time closely to avoid drying out.

Do I need to pre-cook the noodles?

No, this recipe uses uncooked egg noodles added toward the end of cooking. They’ll cook perfectly in the crockpot sauce, absorbing all the flavors.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free soy sauce and gluten-free noodles to adapt the recipe, and ensure your other ingredients are gluten-free certified.

What can I add for extra veggies?

Feel free to toss in sliced bell peppers, shredded carrots, or snap peas during the last hour of cooking for added color and nutrition.