Slow cooker chicken chow mein

• 20m prep
• 5h 15m cook
• 4 servings

You can now make this Chinese takeaway classic in your slow cooker! The ingredients are usually stir-fried but in our version you cook the chicken first and then at the end combine with vegies and noodles.

651 calories per serve

Allergens: Recipe may contain gluten, wheat, egg, yeast and sesame.

More nutrition information >

• 13 Ingredients
• 5 Method Steps

• 250ml (1 cup) Massel Chicken Style Liquid Stock
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tsp sesame oil
• 2 tsp finely grated ginger
• 1 brown onion, cut into thin wedges
• 1 large carrot, peeled, halved lengthways, sliced
• 2 chicken marylands, skin removed
• 3 tsp cornflour
• 250g dried egg noodles
• 100g snow peas, halved diagonally
• 410g can baby corn spears, drained, halved
• Chopped fresh coriander leaves, to serve
• Select all ingredients

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• Step 1

Combine stock, soy sauce, oyster sauce, sesame oil and ginger in a slow cooker. Add the onion, carrot and chicken. Cover and cook for 5 hours on LOW, turning chicken halfway through cooking, if possible.

• Step 2

Remove the chicken from the slow cooker and place on a chopping board. Turn the slow cooker to HIGH. Combine cornflour with 1 tablespoon water, stirring until smooth. Stir into the liquid in slow cooker. Cover and cook for 15 minutes.

• Step 3

Meanwhile, cook noodles in a large saucepan of boiling water for 3 minutes, adding the snow peas for the last 1 minute of cooking time. Drain and run under cold water. Set aside. Use a fork to shred chicken from the bone.

• Step 4

Add the chicken, noodles, snow peas and corn to the slow cooker. Use tongs to toss to combine.

• Step 5

Sprinkle the chow mein with coriander to serve.