If you love a good Chinese takeaway but fancy making your own fakeaway at home, these Slow Cooker Chinese-Style Chicken Curry Noodles need to be on your meal plan. Tender chicken, peppers and peas are cooked in a creamy, flavour-packed Chinese-inspired curry sauce before noodles are stirred through towards the end of cooking. It’s an easy, comforting dinner that gives you all those takeaway-inspired flavours with very little effort.

 

This slow cooker Chinese chicken curry is perfect for busy days when you want something warming and satisfying waiting for you at dinnertime. The sauce combines coconut milk with curry powder, turmeric, ginger, garlic, tomato paste and chicken stock to create a rich and creamy curry that coats every piece of chicken and every strand of noodle.

An Easy Chinese Fakeaway in the Slow Cooker

I absolutely love creating fakeaway recipes, and using the slow cooker makes them even easier. Instead of ordering a Chinese takeaway, you can throw most of the ingredients for this Chinese-style chicken curry into your slow cooker and leave it to work its magic.

The chicken slowly cooks in the curry and coconut sauce, becoming beautifully tender while the onion and yellow pepper soften and absorb all those delicious flavours. Frozen peas and noodles are added towards the end of cooking, so the peas stay vibrant and the noodles soak up some of that creamy curry sauce without becoming too soft.

The result is somewhere between a Chinese chicken curry and curry noodles – saucy, creamy, comforting and perfect for piling into a big bowl.

Why You'll Love These Slow Cooker Curry Noodles

One of the best things about this recipe is just how simple it is. There’s no need to stand over the hob making a sauce or use several different pans. Most of the ingredients go straight into the slow cooker, making this a brilliant easy slow cooker chicken recipe for busy weeknights.

It's also easy to adapt. You can add extra vegetables, increase the curry powder if you prefer a stronger curry flavour or add some chilli if you like your Chinese curry noodles with a bit more heat.

Using coconut milk gives the curry sauce a wonderfully creamy texture, while turmeric, ginger and garlic add plenty of warmth and flavour. The tomato paste adds richness and helps balance the creamy coconut sauce.

Best of all, because the noodles cook towards the end in that flavour-packed sauce, you end up with a complete one-pot slow cooker meal with chicken, vegetables, noodles and curry all in one bowl.

So, the next time you're tempted to reach for the takeaway menu, give this slow cooker Chinese curry fakeaway a go instead. It's easy, comforting and packed with flavour – exactly the sort of dinner you want waiting for you after a long day.

If you love a good Chinese takeaway but fancy making your own fakeaway at home, these Slow Cooker Chinese-Style Chicken Curry Noodles need to be on your meal plan. Tender chicken, peppers and peas are cooked in a creamy, flavour-packed Chinese-inspired curry sauce before noodles are stirred through towards the end of cooking. It’s an easy, comforting dinner that gives you all those takeaway-inspired flavours with very little effort.

This slow cooker Chinese chicken curry is perfect for busy days when you want something warming and satisfying waiting for you at dinnertime. The sauce combines coconut milk with curry powder, turmeric, ginger, garlic, tomato paste and chicken stock to create a rich and creamy curry that coats every piece of chicken and every strand of noodle.

An Easy Chinese Fakeaway in the Slow Cooker

I absolutely love creating fakeaway recipes, and using the slow cooker makes them even easier. Instead of ordering a Chinese takeaway, you can throw most of the ingredients for this Chinese-style chicken curry into your slow cooker and leave it to work its magic.

The chicken slowly cooks in the curry and coconut sauce, becoming beautifully tender while the onion and yellow pepper soften and absorb all those delicious flavours. Frozen peas and noodles are added towards the end of cooking, so the peas stay vibrant and the noodles soak up some of that creamy curry sauce without becoming too soft.

The result is somewhere between a Chinese chicken curry and curry noodles – saucy, creamy, comforting and perfect for piling into a big bowl.

Why You'll Love These Slow Cooker Curry Noodles

One of the best things about this recipe is just how simple it is. There’s no need to stand over the hob making a sauce or use several different pans. Most of the ingredients go straight into the slow cooker, making this a brilliant easy slow cooker chicken recipe for busy weeknights.

It's also easy to adapt. You can add extra vegetables, increase the curry powder if you prefer a stronger curry flavour or add some chilli if you like your Chinese curry noodles with a bit more heat.

Using coconut milk gives the curry sauce a wonderfully creamy texture, while turmeric, ginger and garlic add plenty of warmth and flavour. The tomato paste adds richness and helps balance the creamy coconut sauce.

Best of all, because the noodles cook towards the end in that flavour-packed sauce, you end up with a complete one-pot slow cooker meal with chicken, vegetables, noodles and curry all in one bowl.

So, the next time you're tempted to reach for the takeaway menu, give this slow cooker Chinese curry fakeaway a go instead. It's easy, comforting and packed with flavour – exactly the sort of dinner you want waiting for you after a long day.

Frequently Asked Questions

Can you make Chinese chicken curry in a slow cooker?

Yes! The slow cooker is perfect for making an easy Chinese-style chicken curry because the chicken has plenty of time to become tender while absorbing all the flavours from the curry sauce. It also makes this a great low-effort fakeaway for busy days.

Can I put noodles directly into the slow cooker?

Yes, but it's best to add the noodles towards the end of cooking rather than at the beginning. Noodles absorb liquid quickly and can become too soft if they're slow cooked for several hours. Ready-to-wok noodles only need a short time to heat through and soak up the curry sauce.

What noodles are best for Chinese curry noodles?

Medium egg noodles work really well with this recipe, but you can also use straight-to-wok noodles for an even easier option. Rice noodles can also work, although cooking times will vary, so always check the packet instructions.

Why does this Chinese curry use coconut milk?

Coconut milk creates a rich, creamy curry sauce and works really well with the curry powder, turmeric, ginger and garlic. It also helps mellow the spices and gives the noodles a lovely creamy coating.

Is this the same as a Chinese takeaway chicken curry?

This is a Chinese-inspired fakeaway recipe rather than an exact copy of a takeaway curry. The coconut milk makes the sauce particularly creamy, while curry powder, turmeric, ginger and garlic give it plenty of warming curry flavour.

Can I use chicken thighs instead of chicken breast?

Absolutely. Boneless, skinless chicken thighs are ideal for slow cooking and tend to stay particularly juicy and tender. You can swap them for chicken breast using roughly the same quantity.

Can I add different vegetables?

Yes. This slow cooker chicken curry is really easy to customise. Mushrooms, baby corn, mangetout, carrots, water chestnuts or additional peppers would all work well. Just bear in mind that softer vegetables may be better added later in the cooking time.

How can I make my Chinese curry spicier?

Add some chilli flakes, fresh sliced chilli or chilli powder alongside the other spices. You could also drizzle chilli oil over the finished Chinese curry noodles for extra heat.

What should I do if my curry sauce is too thick?

The noodles will continue absorbing the curry sauce as they cook. If your slow cooker Chinese curry becomes thicker than you'd like, simply stir in a splash of hot chicken stock until the sauce reaches your preferred consistency.

What if my curry sauce is too thin?

Leave the slow cooker uncovered on HIGH for a short while to allow some of the liquid to reduce. Alternatively, mix a little cornflour with cold water to create a slurry and stir it into the curry until the sauce thickens.

Can I make this Chinese chicken curry without noodles?

Yes. Simply leave out the noodles and serve the slow cooker Chinese chicken curry with boiled or egg fried rice instead. It's also great with chips for a proper homemade Chinese fakeaway-style dinner.

Can I make this recipe ahead of time?

You can prepare the chicken curry ahead of time, but for the best texture I'd recommend adding the noodles when you're ready to serve. This prevents them from absorbing too much sauce and becoming overly soft.

How do I store leftover chicken curry noodles?

Allow any leftovers to cool before transferring them to an airtight container and refrigerating promptly. When reheating, make sure the chicken is piping hot throughout. The noodles will absorb more sauce while stored, so you may want to add a splash of stock or water when reheating.

Some of these meals were gifted in exchange for review, but all thoughts are honest and my own.

Grazing your way around a festival is practically a sport, and Y Not proved you don't have to survive on miserable, overpriced burgers. From carb-heavy comfort food to late-night street eats, here is the lowdown on what was sizzling across the site.

For my fill review on the festival, click here.

'What A Melt' Cheese Toasties

This food stall was located in Paradise Peaks camp site, so was exclusively accessible to those in that campsite.

Of course, look at that cheese pull! I have to say, the chips served with the toasties were perfection, both perfectly cooked and seasoned.

Find out more about What a Melt here! 

​The Pasta Rig

An absolute lifesaver when you need a proper, filling bowl of comfort between sets. Rich, slow-cooked sauces clinging to perfectly textured pasta gave us plenty of slow-burn energy for dancing.

Bringing fresh, high-end Italian comfort food straight to the Derbyshire mud, this stall specializes in proper, slow-cooked pasta dishes. Rather than the usual instant festival catering, they serve up perfectly al dente rigatoni coated in rich, deeply savoury meat and tomato sauces that cling to every tube. It provides that essential, slow-burn carbohydrate energy needed to survive hours of dancing in the arena without weighing you down.

I had an incredible creamy pasta with a spicy kick, topper with mozzarella and of course some fresh focaccia. It was absolutely devine with a lovely cheese pull!

The second dish was a creamy cheese pasta topped with panchetta, another winner! It was nice to have something different, and what felt like a hearty meal that was packed with flavour, plus lots of extras that could be added.

Find out more about The Pasta Rig here

Say Cheese Toasties

A dream destination for any cheese lover navigating the festival site, operated by the talented team behind The Larder Table.  

​They focus on elevated, gourmet grilled cheese sandwiches built on thick-cut, artisan bread loaded with heavy layers of premium, quick-melting cheeses. Every toastie is pressed on the grill until the outside achieves a golden crunch while the inside turns into a pool of warm, gooey, stretchy comfort food—making it an elite choice for late-night cravings. Grilled cheese truly reached elite status here.

We sampled the classic cheese melt alongside the Philly Cheese, which came packed with tender steak, melted cheese, peppers, and onions. They delivered maximum crispiness on the outside and pure, stretchy, gooey indulgence on the inside—the ultimate cure for any festival fatigue. 

They also offered meal deals meaning you could grab a toastie, loaded potato tots and a drink all in one.

They delivered maximum crispiness on the outside and pure, stretchy, gooey indulgence on the inside—the ultimate cure for any festival fatigue.

To top it all off, I was a HUGE fan of their loaded potato tots: bite-sized mini hash browns smothered in warm cheese sauce, featuring yet another incredible cheese pull.

Unlike commercially produced wine, homemade wine does not have a standard expiry date printed on the bottle. Its shelf life depends on the ingredients, preparation method, fermentation process, bottling and storage conditions. For this reason, the question how long does homemade wine last cannot be answered with one timeframe that applies to every batch.

I was kindly provided media access for this event, but all thoughts are honest and my own! 

Nestled away in the rolling, picturesque hills of Pikehall, Derbyshire, Y Not Festival returned for another massive weekend, bringing its signature blend of indie nostalgia, chaotic energy, and breathtaking Peak District views. From Thursday’s early entry mayhem kickstarted by The Libertines right through to Sunday night's closing anthems with The Streets, the 19th edition proved yet again why it’s a stalwart of the northern festival calendar.

Upgrading the Experience: Staying in Paradise Peaks

If you’ve ever done standard general camping at a multi-day festival and spent Sunday morning questioning every life choice that led to a soggy tent collapse, you’ll know that accommodation upgrades can make or break the weekend. This year, escaping back to Paradise Peaks felt nothing short of an absolute luxury tier upgrade.

Positioned as the festival’s premier camping escape, Paradise Peaks delivered on its promise of a sanctuary away from the relentless, 24-hour thumping of the main campsites.

• The Facilities: Let’s talk about the holy grail of festival survival—the toilets and showers. Having access to clean, well-maintained, posh loos throughout the weekend completely changed the game. No horror stories, no emergency toilet roll rationing—just a civilized experience. The hot showers were a morning miracle, washing away the dust, glitter, and exhaustion from the night before so you felt human all over again.
• The Vibe: The pamper tents complete with mirrors, sockets, and hair-styling gear were a absolute lifesaver for getting festival-ready without battling a foggy phone screen in a cramped two-man tent. More than just the amenities, though, it was the crowd and the atmosphere. It felt relaxed, secure, and quiet enough to actually get a decent night's sleep before doing it all over again the next day.

The Charm of a Smaller Site: Enter TONY’s

One of the best things about Y Not Festival is that it completely rejects the exhausting, endless trek style of massive, sprawling weekender festivals. You aren’t spending forty minutes hiking through industrial wastelands just to get from the campsite to the main arena. Instead, it retains that cherished, intimate, community-driven spirit—you can easily bump into mates, bounce between stages on a whim, and never feel like you're losing half your day just getting around.

Right in the heart of that compact, manageable arena footprint sits TONY’s—the ultimate exclusive hangout area.

If you want a break from the main crowd without retreating all the way back to Paradise Peaks, TONY’s is the place to be. Tucked neatly into the action, it acts as a brilliant little pocket of breathing space within the festival site.

• The Perks: It features its own dedicated private bar (meaning zero-fuss queueing when you just want a swift drink), proper flushing toilets, and handpicked food traders serving up top-tier festival grub.
• The Vibe: When the sun goes down and the main stages wrap up, TONY’s comes into its own with exclusive late-night DJs keeping the energy high in a lively, intimate setting. It captures everything great about Y Not's small-scale magic—sociable, vibrant, and effortlessly easy to navigate.

The 30-Something Rookie Verdict: Why Paradise Peaks Made All the Difference

Let’s be honest: stepping into the festival circuit when you’re in your 30s—and when your past festival CV is practically blank—comes with a very specific kind of anxiety. Gone are the days of rolling up with a battered tent, surviving on lukewarm cider, and sleeping on a deflated roll mat for four days without a second thought. I wasn't entirely sure I was built for the mud, the noise, and the sheer endurance test of a full weekend.

For a while, I wondered if I was simply too old, too out of the loop, or just too fond of my creature comforts to really enjoy it.

Turns out, I couldn’t have been more wrong.

Any pre-festival nerves completely melted away the moment I realized just how welcoming, vibrant, and fun the whole atmosphere was. But the real game-changer? Being tucked away in Paradise Peaks with such close proximity to the arena.

Being able to casually stroll back to the campsite for a proper sit-down, a quick refresh, or a much-needed sanctuary break whenever fatigue started creeping in completely unlocked the experience. No massive treks across muddy fields, no dragging heavy gear for miles—just a five-minute hop back to peace and quiet before diving right back into the action. It proved that you don't need to suffer through standard camping to earn your festival stripes, and honestly? I'm officially converted.

Beyond the stages, the food lineup at Y Not proved you don't have to survive on miserable, overpriced burgers for a whole weekend.

​Festival Food Highlights

​Gourmet Street Eats: A stellar rotation of wood-fired sourdough pizzas bubbling with hot honey, towering loaded fries dripping in cheese and pulled meats, and authentic Greek souvlaki wraps packed with garlic sauce.

​Late-Night Fuel: Essential carbohydrate stations serving up massive portions of mac and cheese and loaded loaded nachos that saved many a festival-goer staggering back to the campsite.

​Sweet Relief: Independent churros stalls slathered in thick Belgian chocolate and local artisan coffee trucks that were absolute lifesavers for shaking off the early-morning Paradise Peaks condensation.

Absolutely heavenly cheese toasties were also on offer!! 

The Music 

Catching Vanessa Carlton was a true full-circle moment. Having her as a cult hero since the age of 15 meant expectations were high, and while she leaned heavily into her newer material rather than resting entirely on nostalgia, hearing that immortal opening piano riff to "A Thousand Miles" live in the Derbyshire fields was worth everything.

​Moving through the weekend, Scouting for Girls and the Lottery Winners proved why they are absolute masterclasses in festival programming. Scouting for Girls delivered a masterclass in crowd-pleasing, effortlessly getting thousands of people shouting every word back at the stage with pure, unadulterated pop-indie joy. The Lottery Winners brought that exact same infectious energy, combining proper heartwarming anthems with brilliant stage presence that had the entire field hooked from the first chord.

​The heavy hitters brought completely contrasting styles of massive field control. Dizzee Rascal turned his set into an absolute high-octane rave, firing through timeless grime bangers that sent the crowd into absolute chaos. The Streets offered something much more poetic and communal; Mike Skinner commanded the masses with gritty, sweat-drenched storytelling that blurred the line between the stage and the audience entirely.

​Meanwhile, the Kaiser Chiefs operated like a well-oiled stadium machine. Ricky Wilson remains a relentless frontman, scaling speakers and working every corner of the stage while firing off hit after unstoppable hit like "Ruby" and "Everyday I Love You Less and Less" that are

practically engineered for festival singalongs.

Rizzle Kicks and Scissor Sisters injected pure, flamboyant pop euphoria into the weekend. Rizzle Kicks rolled back the years with a set packed full of feel-good, bouncing hip-hop hooks like "Down with the Trumpets" and "Mama Do the Hump," turning the crowd into one giant, grinning singalong. Right behind them, the Scissor Sisters brought unmatched theatrical disco glamour to Pikehall. Jake Shears and the crew delivered an absolute masterclass in camp, high-energy pop, turning the festival site into a glittering dancefloor with anthems like "Take Your Mama" and "I Don't Feel Like Dancin'."

​It's safe to say Pikehall delivered an unforgettable weekend of live music!

Tickets are on sale for 2027's 20 year celebration! Grab yours here.

If you love creamy pasta recipes and the irresistible flavours of Marry Me Chicken, this One-Pan Marry Me Chicken Meatball Spaghetti is about to become a new favourite. Juicy garlic and Parmesan chicken meatballs are served with spaghetti in a creamy tomato, garlic and Parmesan sauce, with fresh spinach stirred through at the end.

Even better, almost everything cooks in the same pan. The spaghetti cooks directly in the chicken stock and tomato sauce, soaking up all that flavour while releasing starch that naturally helps thicken the sauce. Finish it with single cream and Parmesan and you get a beautifully silky, creamy sauce without needing to make anything separately.

It's an easy chicken mince recipe that's ideal when you want something comforting for dinner without creating a mountain of washing up.

My Marry Me Halloumi Recipe went viral! 

Why You'll Love This Marry Me Chicken Meatball Spaghetti

There is a reason Marry Me Chicken recipes have become so popular. That combination of garlic, Parmesan, herbs and a creamy sauce is ridiculously good – and turning those flavours into chicken meatballs makes it even better.

This recipe is:

What Are Marry Me Chicken Meatballs?

Marry Me Chicken is known for its rich, creamy Italian-inspired sauce, usually combining ingredients such as garlic, Parmesan, herbs and tomatoes.

For this version, I've taken those flavours and turned them into garlic and Parmesan chicken meatballs, then combined them with a creamy one-pan spaghetti.

The meatballs are browned first, which not only gives them plenty of flavour but also leaves all those lovely caramelised bits in the bottom of the pan. The onion, garlic and tomatoes are then cooked in the same pan, so none of that flavour goes to waste.

The Secret to Creamy One-Pan Spaghetti

The best thing about making spaghetti this way is that you don't need to boil your pasta separately.

Instead, the dry spaghetti goes straight into the pan with the chicken stock, tomatoes, onion and garlic. As it cooks, the pasta absorbs the seasoned stock while releasing starch into the remaining liquid.

Once the spaghetti is nearly cooked, single cream and Parmesan are stirred through. The combination of cream, melted Parmesan and starchy pasta water creates a gorgeous creamy sauce that clings to every strand of spaghetti.

Recipe Notes & Tips

Keep an Eye on the Spaghetti

One-pan pasta needs a little more attention than spaghetti boiling in a big saucepan of water. Give the pasta a good stir every few minutes to separate the strands and prevent them from sticking to the bottom of the pan.

Different brands and thicknesses of spaghetti can absorb slightly different amounts of liquid. If the stock has been absorbed but your spaghetti still needs a few more minutes, simply add a splash of hot water or extra chicken stock and continue cooking.

Don't Rush the Final Simmer

When you first add the single cream, the sauce might look thinner than you expect. Don't panic and don't add loads of extra Parmesan to compensate.

Allow everything to gently simmer uncovered for a few minutes. The starch from the spaghetti and Parmesan will continue to thicken the sauce as it cooks.

Remember that the sauce will also thicken slightly as it stands, so it's better to take the pan off the heat while the sauce is still beautifully creamy rather than letting it become too thick.

Don't Overwork Your Chicken Meatballs

Chicken mince is lean and can become firm if it's handled too much.

Mix the chicken mince with the garlic, Parmesan, Italian herbs and seasoning just until everything is combined, then gently roll it into meatballs.

Dampening your hands slightly before shaping them can also help prevent the chicken mixture from sticking to your fingers.

Make It Spicy

If you like a bit of heat with your creamy pasta, add ½–1 teaspoon of chilli flakes when you add the paprika.

You can also scatter a few extra chilli flakes over each portion before serving.

Can I Add Sun-Dried Tomatoes?

Absolutely. While this version uses fresh cherry tomatoes, chopped sun-dried tomatoes work brilliantly with the creamy Marry Me Chicken flavours.

Try adding around 50–75g of drained and chopped sun-dried tomatoes alongside the fresh tomatoes for an even richer tomato flavour.

Can I Use Double Cream Instead?

Yes. Double cream will make the sauce richer and thicker, so you may need to add a splash of chicken stock or pasta water if the sauce becomes too thick.

I prefer single cream here because the Parmesan and starch released from the spaghetti already give the sauce plenty of creaminess.

Storing Leftovers

Allow any leftover Marry Me Chicken Meatball Spaghetti to cool before transferring it to an airtight container. Store it in the fridge for up to 2 days.

The spaghetti will continue absorbing the sauce while it's refrigerated, so it will be considerably thicker the following day.

When reheating, add a splash of water or chicken stock to loosen the sauce, then heat thoroughly until the chicken meatballs are piping hot throughout.

What to Serve With Marry Me Chicken Meatball Spaghetti

This is already a complete meal thanks to the chicken, spaghetti, tomatoes and spinach, so you don't really need anything alongside it.

If you're feeling extra hungry, though, it's perfect with garlic bread for scooping up the creamy Parmesan sauce. A simple green salad, roasted vegetables or steamed broccoli also work well if you want something fresh on the side.

Creamy, garlicky, cheesy and comforting, this one-pan chicken meatball spaghetti is exactly the kind of dinner that's easy enough for a weeknight but delicious enough to feel like a proper treat.