Skip the take out and try this recipe for crockpot spaghetti squash chow mein instead! It’s a quick and healthy recipe that practically cooks itself.
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I have been obsessed with my slow cooker lately. It seems like once I got an instant pot a few years ago, I almost completely about crockpot cooking.
This recipe is a spin-off of my original Spaghetti Squash Chow Mein. The salty flavor from the soy sauce go so well with the natural sweetness of the spaghetti squash that it is almost irresistible.
The hardest thing about making my original spaghetti squash recipe was cooking the spaghetti squash, so when I saw a recipe for crockpot meatballs and marinara with spaghetti squash, all cooked together at the same time – I knew I had to try out the same technique with this chow mein recipe.
It worked beautifully and was SO easy that I don’t know if I’ll ever make it another way!
Ingredients and Substitutions in Crockpot Spaghetti Squash Chow Mein
- Chicken thighs – Sub with chicken breast or jumbo shrimp. If you use shrimp, wait until the last hour of cooking time before adding the shrimp to the slow cooker.
- Garlic – Sub fresh garlic for 1-2 tsp of garlic powder
- White onion – Sub fresh onion for 2 tsp of onion powder
- Coleslaw mix or thinly sliced cabbage
- Soy sauce or coconut aminos
- Liquid stevia – Leave it out, or sub with about 1-2 tbsp of your favorite sweetener
- White pepper
- Ginger – Sub with 1-2 tsp of ground ginger
- Ground mustard
- Crushed red pepper flakes – add more or less to taste
- Spaghetti Squash
Tips for making spaghetti squash chow mein
- Try to pick a squash that is short and round, that way it will easily fit in the slow cooker.
- When the spaghetti squash is placed in the slow cooker, it can be on top of the chicken and vegetables, it doesn’t have to be resting on the bottom of the slow cooker.
- If you are using frozen chicken thighs, add an additional 1 hour to the cooking time.
- For a little crunch, I like to stir in a little extra coleslaw mix right before serving.
- Make clean up super easy by using slow cooker liners
Looking for other Crockpot Spaghetti Squash Recipes?
- Slow Cooker Garlic Parmesan Spaghetti Squash
- Crockpot Creamy Basil Pesto Spaghetti Squash with Garlic Butter Shrimp
- Slow Cooker Spaghetti Squash and Meatballs
Be sure to check out these other great recipes from This Mom’s Menu:
- Spaghetti Squash Chow Mein
- Cheesy Spaghetti Squash Casserole with Pork Chops
- Keto Kung Pao “Spaghetti”
- Low Carb Sesame Chicken
- Keto Moo Goo Gai Pan
- Chinese Chicken and Broccoli | Keto
- Keto Mongolian Beef in the Instant Pot
Crockpot Spaghetti Squash Chow Mein
- 6 Boneless Skinless Chicken Thighs
- 3 Garlic Cloves minced
- ½ White Onion minced
- 3 Celery Ribs chopped
- 2 cups Cole Slaw Mix
- ⅓ cup Soy Sauce or coconut aminos
- 10-15 drops Liquid Stevia or to taste
- ¼ tsp White Pepper
- 1 tbsp Ginger peeled and grated
- ¼ tsp Ground Mustard Powder
- ¼ tsp Crushed Red Pepper Flakes
- 2-3 lb Spaghetti Squash
- Green Onion sliced, optional for topping
- Place the chicken thighs in the bottom of the slow cooker. Top with onion, garlic, celery, and coleslaw mix.
- Next, combine the soy sauce, stevia, white pepper, ginger, mustard powder, and red pepper flakes in a small bowl. Pour this mixture over the chicken and vegetables in the crockpot.
- Slice the spaghetti squash in half and use a spoon to remove the seeds.
- Place the spaghetti squash, cut side down, in the crockpot on top the chicken and vegetables.
- Cover and cook on low for 6 hours or high for 3 hours. When the cooking time is complete, carefully remove the spaghetti squash using a towel or potholder. Use a fork to remove the squash from the skin.
- Return the strands of spaghetti squash to the crockpot. Stir to combine and to break up the chicken.
- Serve immediately topped with chopped green onions if desired. Store leftovers in the fridge for 5-7 days.