Crockpot Spaghetti Squash Chow Mein

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.
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6 people
Author Sabra - This Mom's Menu



  • 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.


Serving: 1serving | Calories: 189kcal | Carbohydrates: 9g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 847mg | Potassium: 479mg | Fiber: 2g | Sugar: 4g | Vitamin A: 212IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 2mg