This recipe for Slow Cooker Chinese Chicken Curry with Noodles is a huge crowd pleaser. It's super easy and packed full of mild curry flavours and delicious five spice.
This is yet another dump and go recipe for super easiness, no browning necessary. Hurrah! A brilliant Fakeaway dish too.
A real tasty crowd pleaser with most kids loving the whole noodles thing and you can throw in whatever vegetables you might need to use up as long as they cook in 30 minutes or so.
The addition of the chinese five spice really is key here with it adding a touch of cool fragrant sweetness that makes the dish off the scale in the scrumptious moreish ranking. Slurp city.
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*There is a full printable recipe card at the bottom of this post but below are step by step instructions and photos*
Slow Cooker Chinese Chicken Curry with Noodles Recipe
The ingredients are few and mostly store cupboard. My favourite way to cook.
- 4 Chicken Breasts or 600 grams chicken thighs (no bone in) diced into big chunks
- 1 large onion chopped into about 2 cm chunks
- 100 grams (3.5 oz) mango chutney
- 3 tbsp mild curry powder
- half tsp chinese five spice
- 400 mls tin coconut milk
- 300 grams (10.5 oz) dried egg noodles
- 350 mls chicken stock (made with 1 stock pot/cube)
- 200 grams (7oz) mange tout (sugar snaps) and baby sweetcorn
Add more spice to suit sister.
Method
Place the diced 4 chicken breasts, chopped onion, spices, mango chutney and coconut milk into the slow cooker pot. Give it a good gentle stir.
Cook on Low for 6 hours. 30 minutes before the end of cooking time put in the egg noodles and vegetables.
Pour in the stock and push the noodles down to make sure they are covered with the liquid.
Cook on High for 30 minutes. Stir the noodles loose and serve.
Add an extra splash or two of water if it all looks too dry.
Storage & Leftovers
Leftovers will keep very well covered in the fridge for 3-4 days.
Reheat till piping hot throughout, covered in the microwave or in a saucepan. It may need a splash or two of water to loosen the noodles.
You can freeze leftovers too in an air tight storage container for up to 3 months. Thaw in the fridge before thoroughly reheating until piping hot.
Top Tips & Tricks
- You could just use ready cooked noodles and in that case they just need to be added when you are almost ready to eat with enough time to be heated through until piping hot.
- Use chicken thighs to make this a more economical dish
- To make this dish in the oven use a casserole dish with lid and cook the first step in the oven at 180 C for an hour and then add the noodles, stock and vegetables for a further 15 minutes or until the noodles are soft and the vegetables tender.
- Add any vegetables to suit. It's a great way to use up leftover veg that is looking for a healthy job.
- Add more spice to the recipe by adding a pinch of chilli flakes
If you're loving this Slow Cooker Chinese Chicken Curry with Noodles then you're gonna love these
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Slow Cooker Chinese Chicken Curry with Noodles
Ingredients
- 4 medium chicken breasts
- 1 large onion
- 400 mls coconut milk
- 3 tbsp mild curry powder
- ½ tsp chinese five spice
- 100 grams mango chutney
- 300 grams dried egg noodles
- 350 mls chicken stock
- 200 grams mange tout/baby sweetcorn or other veg
Instructions
- Place the diced 4 chicken breasts, chopped onion, spices, mango chutney and coconut milk into the slow cooker pot. Give it a good gentle stir.
- Cook on Low for 6 hours. 30 minutes before the end of cooking time put in the egg noodles and vegetables.
- Pour in the stock and push the noodles down to make sure they are covered with the liquid.
- Cook on High for 30 minutes. Stir the noodles loose and serve.
Notes
- You could just use ready cooked noodles and in that case they just need to be added when you are almost ready to eat with enough time to be heated through until piping hot.
- Use chicken thighs to make this a more economical dish
- To make this dish in the oven use a casserole dish with lid and cook the first step in the oven at 180 C for an hour and then add the noodles, stock and vegetables for a further 15 minutes or until the noodles are soft and the vegetables tender.
- Add any vegetables to suit. It's a great way to use up leftover veg that is looking for a healthy job.
- Add more spice to the recipe by adding a pinch of chilli flakes
Nutrition
All nutritional information is approximate and intended only as a guide.
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