Here’s a recipe for Crispy Crock Pot Drunken Noodles—savory, slightly spicy, and perfect for a hands-off meal with the comfort of a slow cooker
Ingredients (Serves 2–3)
- 200–250g (7–8 oz) rice noodles (wide or flat)
- 2 chicken breasts or thighs, sliced thinly (or shrimp/tofu)
- 1 red bell pepper, sliced
- 1 small carrot, julienned
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 2–3 tbsp soy sauce
- 1–2 tbsp oyster sauce (optional)
- 1 tbsp fish sauce (optional)
- 1–2 tsp sriracha (or to taste)
- 1 tsp sugar or honey
- 2–3 tbsp oil (sesame or neutral)
- ½ cup chicken or vegetable broth
- Optional: green onions and cilantro for garnish
Instructions
1. Prep the Crockpot
- Lightly coat the crockpot with oil
- Add chicken, garlic, bell pepper, carrot, broccoli, soy sauce, oyster sauce, fish sauce, sriracha, sugar, and broth
2. Cook Low & Slow
- Cover and cook on low for 2–3 hours or high for 1–1.5 hours
- Chicken should be cooked through, vegetables tender
3. Prepare Noodles
- About 20 minutes before serving, soak or boil rice noodles until just soft
- Drain and toss with a little oil to prevent sticking
4. Combine & Crisp
- Add cooked noodles to crockpot
- Toss gently to coat noodles in sauce
- Optional step for extra crisp: transfer a portion to a hot skillet or air fryer for 2–3 minutes to get a slightly crispy texture
5. Serve
- Garnish with chopped green onions, cilantro, and a squeeze of lime
- Serve hot
Pro Tips
- Wide rice noodles work best—they absorb sauce well
- Avoid overcooking noodles in the crockpot—they can turn mushy
- Use thinly sliced chicken or tofu for faster cooking
- For more flavor, add a splash of sesame oil right before serving
Variations
- Spicy: Add extra sriracha, chili flakes, or fresh chopped chilies
- Seafood version: Swap chicken for shrimp or scallops
- Vegetarian: Use tofu and vegetable broth, skip fish sauce
- Extra crispy: After slow cooking, pan-fry noodles for 2–3 minutes to get edges crispy