Crispy Crock Pot Drunken Noodles

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Description

This easy Crock Pot Drunken Noodles recipe combines tender chicken (or beef), fresh vegetables, rice noodles, and a savory-sweet Thai-inspired sauce that cooks low and slow in the crockpot. The noodles absorb all the flavor, while a quick crisp at the end adds texture. It’s one of those “dump-and-forget” meals you’ll want to make twice a week!

Ingredients For Crispy Crock Pot Drunken Noodles

  • 2 chicken breasts or thighs (or beef strips), thinly sliced

  • 2 cups mixed vegetables (bell peppers, carrots, snap peas, or broccoli)

  • 3 cloves garlic, minced

  • 1 onion, sliced

  • 1–2 Thai chili peppers (optional, for spice)

  • ¼ cup soy sauce (low sodium preferred)

  • 2 tbsp oyster sauce (or hoisin sauce if preferred)

  • 2 tbsp fish sauce (for authentic flavor, optional)

  • 2 tbsp brown sugar or honey

  • 1 tbsp rice vinegar or lime juice

  • 1 cup chicken broth

  • 8 oz wide rice noodles (uncooked, soaked in warm water before adding)

  • ½ cup fresh Thai basil or sweet basil leaves

  • 2 tbsp sesame oil or olive oil (for crisping at the end)

Optional Garnish: sesame seeds, lime wedges, crushed peanuts

Instructions

  1. Prepare the crockpot: Lightly grease or spray with oil.

  2. Layer ingredients: Add chicken (or beef), vegetables, garlic, onion, chili peppers, soy sauce, oyster sauce, fish sauce, brown sugar, vinegar, and chicken broth. Stir lightly.

  3. Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until the chicken is tender.

  4. Add noodles: About 20 minutes before serving, add pre-soaked rice noodles and Thai basil. Stir to coat, cover, and let them soften in the sauce.

  5. Crisp finish (optional): Heat sesame oil in a large skillet. Transfer cooked noodles with some sauce and sauté for 2–3 minutes to give them a lightly crispy texture.

  6. Serve hot: Garnish with lime, peanuts, or sesame seeds.

Notes

  • If you prefer vegetarian, skip the meat and use tofu or mushrooms.

  • Adjust the spice level with more or fewer Thai chilies.

  • Rice noodles cook quickly — don’t add them too early or they may turn mushy.

  • For extra crispiness, broil the noodles in the oven for 3–4 minutes instead of pan-frying.

Tips

  • Use fresh Thai basil if possible — it gives authentic flavor.

  • Double the sauce if you like extra broth for the noodles to soak in.

  • Add a splash of sriracha or chili oil for a spicy kick.

  • For meal prep, store sauce and noodles separately to keep texture fresh.

Servings

Makes 4 hearty servings.

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 28g

  • Carbs: 52g

  • Fat: 9g

  • Fiber: 4g

  • Sugar: 8g

  • Sodium: ~950mg

(Values vary depending on ingredients used)

Benefits

  • High in protein (chicken/beef/tofu keeps you full).

  • Balanced meal with carbs, protein, and veggies.

  • Slow-cooker convenience — minimal effort for maximum flavor.

  • Customizable — adjust spice, veggies, or meat to your preference.

  • Family-friendly — loved by kids and adults.

Q&A

Q: Can I use spaghetti instead of rice noodles?
A: Yes, but rice noodles give a more authentic texture. If using spaghetti, add it fully cooked at the end.

Q: How do I keep the noodles from sticking?
A: Soak them in warm water before adding, and stir occasionally after adding them to the crockpot.

Q: Can I make it ahead?
A: Yes! Cook the protein and sauce ahead of time, refrigerate, then reheat and add fresh noodles when ready to serve.

Q: What meat works best?
A: Chicken thighs or beef strips work great, but shrimp can be added in the last 15 minutes of cooking.

Q: Can I freeze leftovers?
A: Freeze the protein and sauce separately — noodles don’t freeze well. Add fresh noodles when reheating.

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