Crockpot Pork Lo Mein
If you love takeout lo mein but want an easier, healthier, homemade version, this crockpot recipe is about to become your new favorite dinner! It’s everything you love about the classic, like tender pork, colorful veggies, slurp-worthy noodles, and a savory-sweet sauce, but made with the set-it-and-forget-it ease of the slow cooker.
You’ll start by tossing pork, broccoli, carrots, and peppers into the crockpot with a quick homemade sauce. After a few hours, the pork is melt-in-your-mouth tender, the sauce is rich and flavorful, and all that’s left to do is stir in the noodles and add your favorite garnishes. It’s the ultimate takeout-fakeout meal with way less effort.
Why you’ll love it:
-
Easy weeknight dinner – Let the slow cooker do the heavy lifting.
-
Better than takeout – Fresh veggies, tender pork, and a homemade sauce that’s packed with flavor.
-
Family favorite – Noodles always win over the dinner crowd.
-
Customizable – Swap the protein, change up the veggies, or adjust the heat to your taste.
-
Meal prep friendly – Makes enough for leftovers that reheat beautifully.
Regular readers know just how much I love a crockpot meal, so be sure to check out more of my favorites! Take a look at my crockpot BBQ beef ribs, crockpot swamp potatoes, crockpot taco meat, and crockpot French onion pot roast!
Ingredients
Note: You’ll find a printable recipe card towards the bottom of this post! Don’t skip the next few sections though, where I’m sharing more about the ingredients and process, alongside tips for serving and substitutions in case you need them.
-
Soy sauce – Lite soy sauce keeps the dish flavorful without being too salty.
-
Chicken stock – Adds depth to the sauce; you can use low-sodium if you prefer more control over the saltiness.
-
Rice vinegar – Brightens the sauce and balances the richness.
-
Hoisin sauce – Sweet, savory, and a little tangy — this is what gives the lo mein that classic takeout flavor.
-
Sesame oil – Just a small splash brings in that nutty, toasty aroma.
-
Garlic powder & ground ginger – Pantry staples that layer in flavor, along with fresh minced garlic for an extra punch.
-
Ketchup – Adds subtle sweetness and helps thicken the sauce.
-
Pork chops – Sliced thin so they cook up tender and soak in all the flavor. Boneless pork loin or tenderloin would also work.
-
Frozen broccoli – Convenient and holds up well in the slow cooker. Fresh broccoli works too — just add it in the last hour so it doesn’t overcook.
-
Carrots & red bell peppers – Bright, colorful veggies that add sweetness and crunch.
-
Cornstarch + water – Whisked into a slurry to thicken the sauce right before serving.
-
Lo mein noodles – Cook these separately and stir them in at the end so they don’t get mushy.
-
Sesame seeds & green onions – Simple garnishes that make the finished dish look and taste fresh.
How To Make Crockpot Pork Lo Mein
-
In a mixing bowl, whisk together the soy sauce, chicken stock, rice vinegar, hoisin sauce, sesame oil, garlic powder, ginger, black pepper, ketchup, and minced garlic until smooth.
-
Add the pork, broccoli, carrots, and peppers to the slow cooker, then pour the sauce over top. Give everything a good stir so it’s evenly coated.
-
Cover and cook on low for 4 hours or high for 3 hours, until the pork is tender.
-
About 10 minutes before serving, thicken the sauce. In a small bowl, whisk together the cornstarch and water to make a slurry, then stir it into the slow cooker. Let it cook until the sauce thickens, about 10 minutes.
-
Stir in the cooked lo mein noodles until they’re well coated in the sauce.
-
Garnish with sesame seeds and green onions, then dig in!
Storage & Make-Ahead Tips
-
Store – Keep any leftovers in an airtight container in the fridge for 3–4 days.
-
Reheat – Warm gently in a skillet or in the microwave, adding a splash of soy sauce or broth to loosen up the noodles and keep everything saucy.
-
Freeze – For best results, freeze without the noodles. The pork and veggie mixture can be frozen for up to 2 months, then just cook fresh noodles and stir them in when reheating.
-
Make ahead – Mix up the sauce and slice the pork the night before, then all you have to do is dump everything into the slow cooker in the morning.
Recipe Notes
For the best texture, slice the pork into thin strips so it cooks quickly and evenly. If you need a longer cook time, you can cube the pork or even leave the chops whole and shred or break them up before serving.
If you like your veggies on the crisper side, stir in the broccoli, carrots, and peppers closer to the end of cooking instead of right at the start. Either way works — it just depends on your preference.
Don’t skip the cornstarch slurry! It’s what gives the sauce that perfect silky texture that clings to the noodles. Speaking of noodles, always cook them separately and stir them in just before serving — that way they won’t turn mushy or soak up all the sauce.
Finish things off with a garnish of sesame seeds, green onions, or even a drizzle of sriracha for a little extra kick. It’s those simple touches that make it feel restaurant-worthy.
Substitutions & Variations
-
Pork chops – Boneless pork loin, pork shoulder, or even chicken breasts/thighs work just as well if that’s what you have on hand.
-
Lo mein noodles – No lo mein? No problem. Spaghetti, linguine, or even rice noodles make a great swap.
-
Soy sauce – For a lower-sodium or gluten-free option, tamari or coconut aminos are perfect substitutes.
-
Hoisin sauce – Oyster sauce or teriyaki sauce will give you a slightly different flavor but still delicious.
-
Veggies – Mix it up with snow peas, mushrooms, or baby corn, either instead of or in addition to the broccoli and peppers.
Serving Ideas
This crockpot pork lo mein is a full meal on its own — noodles, veggies, and tender pork all in one bowl. That said, you can easily round it out with some extras if you’re going for a full takeout-at-home spread. Pair it with egg rolls, dumplings, or a simple side of steamed edamame for a fun dinner. It also makes great meal prep: divide into containers and you’ve got ready-to-go lunches that reheat beautifully.
For a lighter option, skip the noodles and spoon the pork and veggie mixture over steamed rice or cauliflower rice. And if you’re serving a crowd, set it out family-style with toppings like extra sesame seeds, green onions, or even chili oil so everyone can dress it up just the way they like.
Crockpot Pork Lo Mein
Ingredients
- ½ cup lite soy sauce
- 1 cup chicken stock
- 2 tablespoons cup rice vinegar
- 1/2 cup hoisin sauce
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- 2 tablespoons ketchup
- 2 cloves garlic minced
- 1 pound pork chops sliced
- 2 cups frozen broccoli
- 1 cup shredded carrots
- 2 red bell pepper sliced
- 2 tablespoons cornstarch
- 2 tablespoons water
- 14 ounces lo mein noodles cooked to box directions
- Sesame seeds and green onions for garnish
Instructions
- In a mixing bowl, whisk together the soy sauce, chicken stock, rice vinegar, hoisin sauce, sesame oil, garlic powder, ginger, black pepper, ketchup, and minced garlic until smooth.
- Add the pork, broccoli, carrots, and peppers to the slow cooker, then pour the sauce over top. Give everything a good stir so it’s evenly coated.
- Cover and cook on low for 4 hours or high for 3 hours, until the pork is tender.
- About 10 minutes before serving, thicken the sauce. In a small bowl, whisk together the cornstarch and water to make a slurry, then stir it into the slow cooker. Let it cook until the sauce thickens, about 10 minutes.
- Stir in the cooked lo mein noodles until they’re well coated in the sauce.
- Garnish with sesame seeds and green onions, then dig in!
I hope you love this one as much as we did! If you try it, I’d really appreciate it so much if you could leave a quick comment below with your thoughts. Your feedback makes my day, and it also helps me to create more recipes you’ll love!
