Slow Cooker Honey Bourbon Chicken Noodle Bowls–tender bites of chicken thighs are cooked in a honey-soy-garlic sauce and then served over ramen-style noodles with stir fried vegetables. This chicken is just as good as what you’d order in a restaurant.
Get the INSTANT POT version of the recipe here
Slow Cooker Honey Bourbon Chicken Noodle Bowls
Ok so I just have to say that this chicken was spot on. We only wished that we would have made more! I’ve seen recipes around for honey bourbon chicken and I always assumed that they would have bourbon in them. Nope! The name Bourbon Chicken comes from Bourbon Street in New Orleans, which it’s named after. This is good because I don’t use alcohol in my recipes.
I love the bourbon chicken that you can order at the food court in the mall, although it has been many years since I’ve eaten at the food court in the mall! Do malls even exist anymore???
I chose to serve my chicken over ramen-style noodles and stir fry vegetables. You can serve this chicken over rice instead, if you prefer. I loved the pop of color that the vegetables gave the dish and the texture of the crunchy snap peas with the soft noodles and tender bites of chicken. You can grab a bag of frozen stir fry vegetables to make it easy on yourself or you can grab whatever veggies you have in your fridge and use them. I grabbed spinach, a red pepper, snap peas and carrots. It didn’t take me long to cut the vegetables and I just stir fried them on the stove in a few minutes. I suppose you could stir the vegetables into the slow cooker after the chicken has finished cooking but I didn’t try that method so I can’t say for sure how that would turn out.
All in all this was a delicious balanced meal that we all loved at my house. I think you’ll really like these slow cooker honey bourbon chicken noodle bowls! Try it for dinner this week!
More slow cooker recipes you’ll love
Slow Cooker Sweet and Sour Country Ribs
Slow Cooker Butter Chicken
Slow Cooker Thai Coconut Soup
Slow Cooker Teriyaki Chicken from The Daring Gourmet
Slow Cooker Thai Turkey Noodle Bowls from Foxes Love Lemons
What Slow Cooker Did You Use?
To make Slow Cooker Honey Bourbon Chicken Noodle Bowls I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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Slow Cooker Honey Bourbon Chicken Noodle Bowls
- Prep Time: 20 minutes
- Cook Time: 4-6 hours on low
- Total Time: 0 hours
- Yield: 6 servings 1x
Description
Tender bites of chicken thighs are cooked in a honey-soy-garlic sauce and then served over ramen-style noodles with stir fried vegetables. This chicken is just as good as what you’d order in a restaurant. The name Bourbon Chicken comes from Bourbon Street in New Orleans, which it’s named after.
Ingredients
- 1 Tbsp vegetable oil
- 1 yellow onion, diced
- 3 lbs boneless, skinless chicken thighs, trimmed of excess fat and cut into bite size pieces (I cut mine up when they were partially frozen, it’s easier that way)
- 1/4 cup honey
- 1/2 cup low sodium soy sauce
- 1/4 cup ketchup
- 2 garlic cloves
- 1/2 tsp crushed red pepper
- Cornstarch, optional
- 1 bag of frozen stir fry vegetables OR a variety of vegetables such as carrots, red peppers, snap peas, spinach, cut and prepared for a stir fry
- 2 tsp vegetable oil
- 2 packages of ramen noodles (bouillon flavoring discarded)
Instructions
- Heat a pan on the stove. Add in the oil. Saute the onion for about 4-5 minutes. Add the onion to the slow cooker.
- Add in the chicken, honey, soy sauce, ketchup, garlic cloves and crushed red pepper. Stir, until the sauce is combined and the chicken is coated with the sauce.
- Cover the slow cooker. Cook on low for 4-6 hours.
- Remove the lid. Stir.
- If you want to thicken the sauce you can with a cornstarch slurry. Turn the slow cooker to high. In a small bowl combine 2 Tbsp of cornstarch with 3 Tbsp of water and stir until smooth. Stir the mixture into the pot. The sauce will thicken in about 10 minutes.
- Stir fry your vegetables on the stove in vegetable oil. I like to heat my oil up first and then add in the carrots. Stir fry for 2 minutes. Then add in remaining vegetables, besides spinach. Stir fry for another 2 minutes. Finally add in spinach and stir fry just until wilted. Set the vegetables aside.
- Boil the ramen noodles according to package directions (except don’t add in the bouillon flavoring package). Drain the noodles.
- Construct your noodle bowls. Noodles, vegetables, chicken and sauce. If you want you can sprinkle a few sesame seeds on top. Enjoy!
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
To get the authentic taste of chicken that you’d order at a restaurant you’ll want to use the chicken thighs. But I know many of you don’t cook with chicken thighs or can’t readily find them at the store (I like to buy mine in a big bag at Costco). If you want you can use chicken breasts. Follow the directions above but only cook for 3-5 hours instead of 4-6 hours.
- Category: Chicken
- Method: Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Hi Karen,
Have I told you how thankful I am for your slow cooker recipes? I know it’s right there in the the name of your blog, but still. You’re my go-to online source for slow cooker ideas. I really like slow cooking lean meat like boneless chicken breast and pork tenderloin, because there’s a lot less danger of overcooking them. Not that *I’ve* ever missed the Instant Pot’s beep and ended up with well done pork or chicken. Nope, wasn’t me, I’m just saying.
Anyway, I love the idea of ramen noodles with this, they’re a nice change from rice, and I love what a little sauce does for them. I’ll scale this down to about ¾ lb. pound of chicken for the two of us, and slow cook it in my 3qt Mini IP. Should I also reduce the sauce to 1/3rd? I want to make sure there’s enough for the veggies and noodles.
I’d keep the sauce the same so you have lots!