Description

Looking for a delicious, fuss-free dinner that the whole family will love? This Slow Cooker Honey Garlic Chicken & Noodles recipe is packed with tender chicken, sweet red bell peppers, and onions all simmered in a rich honey garlic sauce. With just a few simple ingredients and minimal prep, this crockpot meal makes weeknight cooking a breeze. Toss in your favorite noodles before serving for a comforting, saucy dish that’s both easy and satisfying.

Ingredients

½ cup diced onion
1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 medium red bell pepper, sliced
½ cup honey
½ cup soy sauce
¼ cup ketchup
2 teaspoons sesame oil
4 cloves garlic, minced
3 teaspoons cornstarch
3 tablespoons water
1 pound spaghetti noodles, cooked and drained
Scallions or sesame seeds for garnish

Instructions

Add the diced onion, cubed chicken, and sliced red bell pepper into the basin of a 6-quart slow cooker.
In a medium bowl, whisk together the honey, soy sauce, ketchup, sesame oil, and minced garlic until well combined.
Pour the sauce over the chicken and vegetables in the slow cooker, then stir to coat everything evenly.
Cover and cook on LOW for 6 hours or on HIGH for 4 hours until the chicken is tender.
In a small bowl, whisk the cornstarch and water together until smooth. Pour this mixture into the slow cooker and stir well to thicken the sauce. Let it cook for an additional 5 minutes.
Toss in the cooked and drained spaghetti noodles, mixing gently to coat them thoroughly with the sauce.
Garnish with chopped scallions or sesame seeds before serving.

Notes

Serving Tips

Serve the Slow Cooker Honey Garlic Chicken & Noodles hot, garnished with fresh scallions or a sprinkle of toasted sesame seeds for added flavor and texture. This dish pairs wonderfully with steamed or roasted vegetables like broccoli, green beans, or snap peas to add a fresh, crunchy contrast. For extra heartiness, serve with garlic bread or a light Asian-style cucumber salad on the side. You can also swap the spaghetti noodles for rice or even zucchini noodles if you prefer a gluten-free or lower-carb option.

Storage Tips

Store any leftovers in an airtight container and refrigerate for up to 4 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce has thickened too much. This recipe also freezes well—portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. For best texture, cook the noodles fresh when serving instead of freezing them mixed in the sauce.