Slow Cooker Teriyaki Chicken and Noodles

Ingredients

• 0.25 cup honey
• 0.25 cup soy sauce (Use coconut aminos for gluten-free.)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp sriracha
• 1 tsp ground ginger (Alternatively, use 2 tsp fresh grated ginger.)
• 4 garlic (Cloves, minced.)
• 2 tbsp arrowroot starch (Alternatively, use cornstarch.)
• 0.5 onion (Diced.)
• 1.5 lb boneless, skinless chicken thighs
• 1 broccoli crown (Cut into florets.)
• 1 red bell pepper (Sliced.)
• 3 blocks ramen noodles (Use brown rice ramen for gluten-free.)
• 1 cup low-sodium chicken broth
• green onions (For topping; amount not specified.)
• sesame seeds (For topping; amount not specified.)

Steps

1. 1

   Add the honey, soy sauce (or coconut aminos), sesame oil, rice vinegar, sriracha, ginger, garlic, and arrowroot starch (or cornstarch) to the bottom of a slow cooker. Mix well.

2. 2

   Add the diced onion and chicken thighs. Toss gently to coat them in the sauce.

3. 3

   Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.

4. 4

   Pull the cooked chicken into smaller chunks.

5. 5

   Add the broccoli florets, sliced bell pepper, and ramen blocks. Nestle the ramen into the bottom of the pot so it sits in the sauce.

6. 6

   Pour the chicken broth over the ramen.

7. 7

   Cover and cook on LOW for 15–20 minutes, until the broccoli is tender and the noodles are cooked.

8. 8

   Toss everything with tongs until the noodles loosen and all the ingredients are coated in sauce.

9. 9

   Serve warm, topped with green onions and sesame seeds.

Notes

Cook time varies with the initial setting: the first stage is 4–6 hours on LOW or 2–3 hours on HIGH, followed by 15–20 minutes on LOW. The source does not specify quantities for the green onion or sesame seed toppings.

Nutrition per serving

• dinner
• main course
• slow cooker
• one-pot
• comfort food
• dairy-free