Ingredients:

  • 6 boneless, skinless chicken thighs (about 750g / 1.6 lbs), trimmed
  • 1 tbsp olive oil (15 ml)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1/4 cup soy sauce (low sodium preferred) (60ml)
  • 1/4 cup honey (60ml)
  • 2 tbsp rice vinegar (30ml) (or apple cider vinegar)
  • 4 cloves garlic, minced (about 2 tbsp)
  • 1 tbsp cornstarch (10g)
  • 2 tbsp water (30ml)
  • 1 lb egg noodles (450g) or other noodles of your choice (such as udon or spaghetti)
  • 4 cups chicken broth (950 ml) (low sodium preferred)
  • 2 green onions, thinly sliced
  • 1 tbsp sesame seeds
  • Red pepper flakes (a pinch, for heat)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken for 2-3 minutes per side, until lightly browned.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, cornstarch, and water.
  3. Arrange seared (or unseared) chicken thighs in the bottom of the crockpot.
  4. Pour the honey garlic sauce mixture evenly over the chicken thighs.
  5. Cover and cook on high for 2-3 hours, or until chicken is cooked through and easily shreds with a fork.
  6. Remove the chicken from the crockpot and shred it using two forks.
  7. Stir chicken broth into the sauce in the crockpot. Bring to a simmer. Add the egg noodles (or chosen noodles) and cook until noodles are tender, usually about 10-15 minutes, stirring occasionally to prevent sticking.
  8. Add the shredded chicken back to the crockpot and stir to combine with the noodles and sauce.
  9. Ladle into bowls and garnish with green onions, sesame seeds, and red pepper flakes (if desired).