Crispy Crock Pot Drunken Noodles

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Description

These Crispy Crock Pot Drunken Noodles are a slow-cooker twist on a Thai-inspired classic! Tender noodles soak up a flavorful sauce made with soy, garlic, chili, and a splash of “drunken” sweetness from your favorite beer or wine. The result: bold, spicy, saucy noodles with a lightly crisped finish — all from your crock pot! Perfect for busy weeknights and so easy, you’ll want to make it twice a week.

 Ingredients For Crispy Crock Pot Drunken Noodles

Serves 4–6

  • 8 oz rice noodles (or wide lo mein noodles)

  • 1 lb chicken breast or thighs, sliced thin (or tofu for vegetarian)

  • 1 red bell pepper, sliced

  • 1 small onion, sliced

  • 3 cloves garlic, minced

  • ¼ cup soy sauce

  • 2 tbsp oyster sauce (optional but flavorful)

  • 1 tbsp brown sugar or honey

  • ½ cup beer (or white wine or chicken broth if non-alcoholic)

  • 1 tbsp chili paste (adjust for spice preference)

  • 1 tbsp sesame oil or olive oil

  • ½ tsp crushed red pepper flakes

  • Fresh Thai basil or cilantro for garnish

  • Lime wedges for serving

 Directions

  1. Prepare the Crockpot:
    Lightly spray the crock pot with oil or cooking spray.

  2. Layer the Ingredients:
    Add sliced chicken, bell peppers, onion, and garlic.

  3. Mix the Sauce:
    In a small bowl, combine soy sauce, oyster sauce, brown sugar, beer (or wine/broth), chili paste, sesame oil, and red pepper flakes. Pour over the ingredients in the crockpot.

  4. Cook:
    Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, until chicken is tender.

  5. Add Noodles:
    About 20–30 minutes before serving, add dry noodles directly into the crock pot and stir to coat. If needed, add a bit more liquid (¼ cup broth) until noodles are soft.

  6. Crisp It Up (optional but delicious):
    Once cooked, transfer to a hot skillet for 3–5 minutes to slightly crisp the noodles — this gives that irresistible “drunken” char.

  7. Serve:
    Garnish with Thai basil or cilantro and a squeeze of lime.

 Notes

  • Want vegetarian? Use tofu and vegetable broth instead of chicken.

  • Use thicker noodles if you prefer a chewier texture.

  • The “drunken” name comes from the flavor kick — no need for alcohol if you prefer not to use it!

  • For extra flavor, stir in a handful of fresh spinach or snap peas at the end.

 Tips

  • Soak noodles in warm water before adding to crockpot if you like them extra soft.

  • Add a drizzle of hoisin or sriracha for depth.

  • Leftovers reheat beautifully — just add a splash of broth or soy sauce to refresh.

  • Use a liner in the crockpot for easy cleanup.

 Servings

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 3–4 hours
Total Time: About 3½–4½ hours

 Nutritional Info (per serving, approx.)

  • Calories: 380

  • Protein: 26g

  • Carbs: 45g

  • Fat: 10g

  • Fiber: 3g

  • Sugar: 7g

  • Sodium: 820mg

 Benefits

  • Protein-rich: Great for muscle repair and fullness.

  • Low effort: Minimal prep and cooks itself in the crockpot.

  • Customizable: Works with chicken, shrimp, beef, or tofu.

  • Balanced flavor: Sweet, salty, spicy, and savory all in one bowl.

 Q&A

Q: Can I make this with beef or shrimp?
A: Absolutely! Use sliced beef or peeled shrimp. If using shrimp, add them in the last 30 minutes to avoid overcooking.

Q: Can I skip the alcohol?
A: Yes — substitute chicken broth or apple juice for a similar flavor balance.

Q: How do I make it crispier?
A: After crockpot cooking, toss the noodles in a hot nonstick pan for 2–3 minutes.

Q: Can I freeze leftovers?
A: Yes! Store in airtight containers for up to 2 months. Reheat in a pan with a splash of broth.

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