Slow cooker marry me chicken udon

Marry me chicken…with udon noodles? (yes, it works)

I mean, at this point what can’t you do with a bit of marry me chicken? I’ve filled pie cases with it, smothered it over jacket potatoes and now it’s going to be swimming amongst a sea of udon noodles. And yes, that might sound a little unusual at first, but trust me on this one, it just works. 

This dish takes everything we love about that rich and creamy marry me chicken sauce and gives it a bit of an Asian inspired twist. What you end up with is a bowl of noodles that’s beautifully creamy with a hint of spice and a whole load of flavour.

What’s actually in this bowl of noodle goodness?

We’ve got chicken breast, garlic, tomato purée, gochujang paste, red Thai curry paste, parmesan, double cream, baby spinach, white wine and udon noodles all coming together in the trusty slow cooker. And yes, when you list it out like that it does sound a little bit like that episode of Friends where Rachel makes the beef trifle, but I promise you, it is delicious. And not in a Joey would eat it kinda way, but an everyone will enjoy it kinda way, and probably head back for seconds. 

The creamy cheesy sauce coats the noodles beautifully, the spinach adds freshness (and a bit of health), and the little hit of spice from the gochujang and Thai curry paste gives the whole thing a bit of a boost. It’s comforting, a little bit indulgent, and incredibly satisfying after a long day. Please give it a go and report back. 

Tell me more

Traditionally your classic marry me chicken is served with pasta or potatoes, but this baby is served atop some straight to wok udon noodles, for ease and speed. 

Udon noodles are thick and great at holding on to that creamy and garlicky sauce. They also add a lovely texture that makes the dish feel hearty without being overly heavy.

We LOVE a slow cooker here

If you didn’t already know, I have a Sunday Times bestselling cookbook called Poppy Cooks: The Actually Delicious Slow Cooker Cookbook. It’s packed with loads of my tried-and-tested slow cooker recipes designed for busy lives and people who want super simple but flavour-packed food with minimal effort.

Slow cookers are brilliant because you can throw everything in, get on with your day and come back to a dinner that tastes like you’ve been cooking it for hours. I mean who wouldn’t love that?!

The perks of slow cooking

Slow cookers shouldn’t just be reserved for stews and soups in winter. They’re amazing all year round so keep it out!

We might all have our standard midweek recipes on repeat, but sometimes you want something a little more exciting on a Wednesday night that doesn’t involve 72 pans and a million ingredients, so grab your slow cooker and get organised. 

FAQ

Does it have to be udon noodles?

Not at all. Udon noodles work brilliantly because they’re thick and chewy, but you can easily swap them for straight-to-wok egg noodles or other Asian-style noodles. Just add them towards the end of cooking so they soak up the sauce without going too soft.

Can I use a different meat?

Yes. Beef works really well here so go for something like diced stewing steak, which would be perfect. You’ll just need to increase the cooking time slightly, usually an extra 2–3 hours, so the meat becomes nice and tender.

You could also use:

• Chicken thighs

• Turkey breast

• Prawns (added right at the end)

Can I make this less spicy?

Yep! Simply reduce the amount of gochujang or Thai curry paste, or leave one out entirely. The dish will still be beautifully fragrant but will a bit less of a kick. 

Can I add extra vegetables?

Er of course. You could add mushrooms, tenderstem broccoli, pak choi or peppers. But add them in later on so they stay fresh and don’t go too soft or soggy.ama

Can I make this ahead of time?

Yep! The flavours can even deepen overnight, so leftovers are delicious. Store in the fridge and reheat gently on the hob or in the microwave, adding a splash of water or stock if the sauce has thickened too much.