Crockpot Chicken Lo Mein

I was complaining to my SIL about my proximity to an Asian Market (it's seriously like 4 hours away, guys) but since she's an absolute gem she brought me some hoisin sauce, oyster sauce, fish sauce, and Pocky (which we sailed through like crackheads). She made this meal possible and I will never forget her kindness :) Anyway, this is another recipe I happened to find on Pinterest and we really enjoyed it :)

INGREDIENTS:
1 pound boneless, skinless chicken thighs or breasts
Salt and black pepper to taste

SAUCE:
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 garlic cloves, minced
½ tablespoon minced fresh ginger
1/2 teaspoon red chili pepper flakes, optional

2 cups fresh lo mein noodles or cooked spaghetti noodles
2 cups baby bok choy, washed and sliced
1 red bell pepper, seeded, thinly sliced
½ cup matchstick carrots
2 tablespoons corn starch + 3 tablespoons cold water
Sesame seeds, for garnish, optional

DIRECTIONS:
Lightly grease 4-5 quart slow cooker with non-stick cooking spray. Add chicken and season with salt and black pepper.

In a medium bowl, whisk together all the ingredients for the sauce and pour over chicken. Cover and cook for 1 1/2 - 2 hours on high or 3-4 hours on low, stirring once to distribute sauce evenly.

Meanwhile, prepare noodles according to package directions and set aside.

Once chicken is cooked, transfer to cutting board and cut into cubes or shred with two forks.Toss back in to slow cooker along with bok choy, bell peppers and carrots.

To thicken sauce, whisk together corn starch and water in a small bowl and stir into slow cooker.

Cook on HIGH for an additional 20-30 minutes or until sauce has thickened up. Give everything a good stir to combine and coat with sauce.

Serve hot and garnish with sesame seeds, if desired.