Pull out those slow cookers, and get to tossing this lo mein together! I loved-loved this recipe and plan to make it on repeat. And don’t let me find you skimping on the baby bok choy—it’s the star of this dish.

—Vianney Rodriguez, Food Editor

1 pound boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon ground black pepper
2/3 cup low-sodium chicken broth
3 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
3 teaspoons hoisin sauce
2 teaspoons honey
2 cloves garlic, minced
1/2 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1 package lo mein noodles (8 ounces)
2 tablespoons cornstarch
3 tablespoons cold water
2 cups sliced baby bok choy, washed
1 red bell pepper, seeded and thinly sliced
1/2 cup matchstick carrots
Sesame seeds, for garnish

1. Lightly coat a 4- to 5-quart slow cooker with cooking spray. Add chicken and season with salt and pepper.

2. In a bowl, whisk together chicken broth, oyster sauce, soy sauce, hoisin sauce, honey, garlic, ginger and red pepper flakes. Pour over chicken and stir to coat evenly.

3. Cook on high 1½–2 hours or on low 3–4 hours. Meanwhile, cook noodles according to package directions and set aside.

4. Remove chicken from slow cooker and shred or dice. In a small bowl, whisk together cornstarch and water, and stir into remaining sauce in slow cooker.

5. Return chicken to slow cooker and add baby bok choy, bell pepper and carrots. Stir to combine. Cover and cook on high an additional 20–30 minutes or until sauce thickens.

6. Stir in noodles. Serve warm, garnished with sesame seeds.

Serves 6.