34 Delicious Crock Pot Chinese Recipes for Busy Nights

Oh, the joy of coming home to a warm, flavorful Chinese dinner without spending hours in the kitchen! If you’re craving takeout favorites but want something healthier and more budget-friendly, your slow cooker is the secret weapon. These 34 delicious Crock Pot Chinese recipes deliver incredible flavor with minimal effort—perfect for those busy weeknights when you need a satisfying meal fast. Let’s dive into these mouthwatering dishes!

Crock Pot Kung Pao Chicken

My slow cooker has been my kitchen hero lately, especially on those busy weeknights when takeout seems tempting but my wallet says otherwise. Just last Tuesday, after a particularly chaotic day of work calls and errands, I threw together this Crock Pot Kung Pao Chicken – it filled our home with the most incredible savory-sweet aroma and came together with almost no effort. Honestly, the hardest part was waiting for it to finish cooking while my stomach growled impatiently!

Ingredients

For the chicken and vegetables:
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 red bell pepper, chopped into 1-inch pieces
– 1 green bell pepper, chopped into 1-inch pieces
– 1 cup chopped celery
– 1/2 cup roasted unsalted peanuts

For the sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup rice vinegar
– 3 tbsp honey
– 2 tbsp hoisin sauce
– 4 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 1 tsp red pepper flakes
– 2 tsp cornstarch
– 2 tbsp water

For serving:
– 4 cups cooked white rice
– 2 sliced green onions

Instructions

1. Place the chopped chicken thighs evenly in the bottom of your 6-quart slow cooker.
2. Add the chopped red bell pepper, green bell pepper, and celery over the chicken.
3. In a medium bowl, whisk together the soy sauce, rice vinegar, honey, hoisin sauce, minced garlic, grated ginger, and red pepper flakes until fully combined.
4. Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.
5. Cover and cook on LOW for 5 hours or HIGH for 2.5 hours until the chicken reaches 165°F internally.
6. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a smooth slurry.
7. Stir the cornstarch slurry into the slow cooker, then add the roasted peanuts.
8. Cover and cook for an additional 30 minutes on HIGH until the sauce thickens noticeably.
9. Serve the Kung Pao chicken immediately over cooked white rice.
10. Garnish each serving with sliced green onions.

Velvety chicken pieces soak up that signature sweet-spicy sauce while the peanuts add the perfect crunch – it’s that addictive texture contrast that keeps me making this weekly. The slow cooking makes the chicken incredibly tender, almost melting in your mouth, while the vegetables maintain just enough bite to keep things interesting. We love serving this family-style with extra steamed rice and maybe some quick-pickled cucumbers on the side for a refreshing contrast to the rich, savory flavors.

Slow Cooker Sweet and Sour Pork

Never has there been a more perfect weeknight dinner than this slow cooker sweet and sour pork—I actually started making this version after my toddler declared it “better than chicken nuggets,” which in our house is the highest culinary compliment possible. There’s something magical about tossing everything in the crockpot in the morning and coming home to that incredible sweet-tangy aroma filling the whole house.

Ingredients

For the pork:
– 2 lbs pork shoulder, cut into 1-inch cubes
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp cornstarch

For the sauce:
– 1/2 cup ketchup
– 1/4 cup rice vinegar
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 1 tbsp minced garlic
– 1 tsp grated ginger
– 1/2 cup pineapple chunks
– 1/2 cup chopped bell peppers
– 1/4 cup chopped onion

Instructions

1. Place pork cubes in your slow cooker and season evenly with salt and black pepper.
2. Sprinkle cornstarch over the pork and toss until all pieces are lightly coated—this helps thicken the sauce as it cooks.
3. In a medium bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, minced garlic, and grated ginger until smooth.
4. Pour the sauce mixture over the pork in the slow cooker, making sure all pieces are covered.
5. Add pineapple chunks, bell peppers, and onion to the slow cooker, distributing them evenly throughout.
6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours—the pork should be fork-tender when done.
7. During the last 30 minutes of cooking, remove the lid to allow the sauce to thicken slightly (this prevents it from being too watery).
8. Stir gently to combine all ingredients before serving.
Here’s the beautiful result: the pork becomes incredibly tender while still holding its shape, and that glossy sauce strikes the perfect balance between sweet pineapple and tangy vinegar. I love serving this over jasmine rice to soak up every drop, but it’s also fantastic stuffed into lettuce wraps for a lighter meal that still feels indulgent.

Easy Crock Pot Cashew Chicken

Keeping dinner simple yet delicious is my weeknight mantra, and this crock pot cashew chicken has become my go-to solution when I’m craving something flavorful without the fuss—it reminds me of those busy evenings when my kids have soccer practice and I need something ready when we all stumble back home hungry.

Ingredients

For the sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp minced fresh ginger
– 3 cloves garlic, minced
– 1/2 tsp red pepper flakes

For the chicken and vegetables:
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 red bell pepper, sliced into 1/2-inch strips
– 1 cup raw cashews

For thickening:
– 2 tbsp cornstarch
– 3 tbsp cold water

Instructions

1. Whisk together soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes in a small bowl until honey is fully dissolved.
2. Place chicken pieces and bell pepper strips in the crock pot insert.
3. Pour the sauce mixture over the chicken and vegetables, stirring gently to coat everything evenly.
4. Cover and cook on LOW for 5 hours or HIGH for 3 hours until chicken is tender and reaches 165°F internally.
5. In a separate small bowl, combine cornstarch and cold water, stirring until no lumps remain.
6. Stir the cornstarch slurry into the crock pot, mixing thoroughly to prevent clumping.
7. Add raw cashews to the crock pot, stirring to incorporate.
8. Cover and cook for an additional 30 minutes on HIGH until sauce has thickened to a glossy consistency that coats the back of a spoon.
9. Turn off the crock pot and let the dish rest for 10 minutes before serving to allow flavors to meld.

Zesty and satisfying, this cashew chicken delivers tender bites of chicken with a subtle crunch from the cashews that haven’t turned soggy. I love serving it over jasmine rice to soak up every drop of the sweet-spicy sauce, or sometimes wrapping it in lettuce cups for a lighter meal that still feels indulgent.

Crock Pot Beef and Broccoli

You know those days when you’re craving takeout but your wallet says otherwise? Yesterday was exactly one of those days for me, which is why I pulled out my trusty slow cooker for this incredibly simple beef and broccoli recipe that tastes just like your favorite Chinese restaurant version.

Ingredients

– For the beef: 1.5 lbs flank steak sliced against the grain, 1 tbsp cornstarch, 1/4 cup low-sodium soy sauce
– For the sauce: 1/2 cup beef broth, 3 tbsp brown sugar, 2 tbsp hoisin sauce, 1 tbsp minced garlic, 1 tsp grated ginger
– For finishing: 4 cups broccoli florets, 1 tbsp sesame oil, 1 tsp sesame seeds

Instructions

1. Slice 1.5 lbs flank steak against the grain into 1/4-inch thick strips.
2. Toss the sliced beef with 1 tbsp cornstarch in a medium bowl until evenly coated.
3. Whisk together 1/4 cup soy sauce, 1/2 cup beef broth, 3 tbsp brown sugar, 2 tbsp hoisin sauce, 1 tbsp minced garlic, and 1 tsp grated ginger in a separate bowl.
4. Place the coated beef strips in your slow cooker and pour the sauce mixture over them.
5. Cook on LOW for 5 hours or HIGH for 3 hours until the beef is tender.
6. Add 4 cups broccoli florets to the slow cooker during the last 30 minutes of cooking.
7. Drizzle 1 tbsp sesame oil over the beef and broccoli mixture and stir gently to combine.
8. Sprinkle 1 tsp sesame seeds over the finished dish before serving.
9. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

What I love most about this finished dish is how the beef becomes meltingly tender while the broccoli stays perfectly crisp-tender, creating this wonderful textural contrast. The savory-sweet sauce clings beautifully to every piece, and I often serve it over cauliflower rice for a low-carb option that still feels indulgent.

Slow Cooker General Tso’s Chicken

Very few things beat coming home to a house filled with the aroma of takeout-style Chinese food, especially when it’s been simmering away all day in my trusty slow cooker. I first tried making General Tso’s Chicken at home after one too many disappointing (and pricey) delivery orders, and now it’s a regular in our dinner rotation. This version is wonderfully hands-off, letting the slow cooker do all the heavy lifting while you go about your day.

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup vegetable oil

For the Sauce:

• 1/2 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 1/4 cup honey
• 2 tbsp hoisin sauce
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp red pepper flakes
• 1 tbsp sesame oil

For Garnish:

• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Place the 1/2 cup cornstarch in a large zip-top bag.
2. Add the 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, to the bag.
3. Seal the bag and shake vigorously until each piece of chicken is evenly coated with cornstarch.
4. Heat the 1/4 cup vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Working in batches to avoid crowding, add the coated chicken pieces to the hot skillet.
6. Pan-fry the chicken for 3–4 minutes per side, until a golden-brown crust forms on all sides.
7. Transfer the seared chicken to a 6-quart slow cooker.
8. In a medium bowl, whisk together the 1/2 cup low-sodium soy sauce, 1/4 cup rice vinegar, 1/4 cup honey, 2 tbsp hoisin sauce, 4 cloves minced garlic, 1 tbsp grated fresh ginger, 1 tsp red pepper flakes, and 1 tbsp sesame oil until fully combined.
9. Pour the sauce mixture evenly over the chicken in the slow cooker.
10. Gently stir the chicken and sauce to ensure all pieces are coated.
11. Cover the slow cooker and cook on Low for 4 hours.
12. After 4 hours, remove the lid and stir the chicken gently.
13. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water until smooth.
14. Stir the cornstarch slurry into the slow cooker to thicken the sauce.
15. Cover and cook on High for an additional 20–30 minutes, until the sauce has thickened to a glossy, clingy consistency.
16. Sprinkle the cooked chicken with 2 thinly sliced green onions and 1 tbsp sesame seeds just before serving.

Keeping the chicken thighs whole until after cooking helps them stay juicier, but I find cutting them first lets the sauce penetrate every nook. The sauce transforms into this sticky, sweet-spicy glaze that clings perfectly to the tender chicken, while the green onions add a fresh crunch. We love it piled over fluffy jasmine rice, but it’s also fantastic stuffed into lettuce wraps for a lighter twist.

Crock Pot Sesame Chicken

Oof, after another hectic week of juggling work deadlines and kid activities, I found myself craving that perfect balance of sweet and savory that only sesame chicken delivers—without the takeout containers. Over the years, my trusty Crock Pot has become my secret weapon for turning simple ingredients into restaurant-worthy meals with minimal effort, and this version has earned a permanent spot in our dinner rotation.

Ingredients

For the sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 tsp minced garlic
– 1 tsp grated fresh ginger
– 1/4 tsp red pepper flakes

For the chicken and coating:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/4 cup cornstarch
– 2 tbsp vegetable oil
– 2 tbsp sesame seeds
– 2 sliced green onions

Instructions

1. In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp minced garlic, 1 tsp grated fresh ginger, and 1/4 tsp red pepper flakes until fully combined.
2. Place 1.5 lbs of 1-inch chicken pieces in a large zip-top bag with 1/4 cup cornstarch and shake until each piece is evenly coated.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the coated chicken to the hot skillet in a single layer, working in batches if needed to avoid crowding.
5. Sear the chicken for 2-3 minutes per side until golden brown but not cooked through.
6. Transfer the seared chicken to your Crock Pot and pour the prepared sauce over the top.
7. Gently stir to coat all chicken pieces evenly with the sauce.
8. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours until chicken reaches 165°F internally.
9. Sprinkle 2 tbsp sesame seeds and 2 sliced green onions over the cooked chicken.
10. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.

Zesty and tender, the chicken practically melts in your mouth while the sauce clings perfectly to each piece without being gloppy. I love serving this over jasmine rice with extra green onions scattered on top, but it’s equally fantastic stuffed into lettuce wraps for a lighter meal that still satisfies those takeout cravings.

Crock Pot Honey Garlic Spare Ribs

Just when I thought my slow cooker couldn’t surprise me anymore, these honey garlic spare ribs became our new family obsession—seriously, my kids now request them more than pizza night! There’s something magical about how the crock pot transforms tough ribs into fall-off-the-bone perfection while filling your home with that sweet-savory aroma all day long.

Ingredients

For the Rib Rub:
– 2 racks pork spare ribs (about 4 lbs)
– 1 tbsp kosher salt
– 2 tsp black pepper
– 1 tsp smoked paprika

For the Honey Garlic Sauce:
– 1/2 cup honey
– 1/3 cup soy sauce
– 6 garlic cloves, minced
– 1/4 cup ketchup
– 2 tbsp rice vinegar
– 1 tsp grated fresh ginger

Instructions

1. Pat the spare ribs completely dry with paper towels.

2. Remove the thin membrane from the bone side of each rack by sliding a knife under it and pulling it off with a paper towel for better grip.

3. Combine salt, black pepper, and smoked paprika in a small bowl.

4. Rub the spice mixture evenly over both sides of the ribs.

5. Whisk together honey, soy sauce, minced garlic, ketchup, rice vinegar, and grated ginger in a separate bowl until smooth.

6. Place the seasoned ribs vertically in your crock pot, leaning them against the sides.

7. Pour the honey garlic sauce over the ribs, making sure to coat them evenly.

8. Cover and cook on LOW for 7 hours until the meat pulls away from the bones easily.

9. Transfer the ribs to a baking sheet using tongs, being careful as they will be very tender.

10. Skim the fat off the sauce remaining in the crock pot with a spoon.

11. Brush the ribs generously with the defatted sauce.

12. Broil the ribs on HIGH for 3-4 minutes until the edges become slightly caramelized and bubbly.

13. Let the ribs rest for 5 minutes before slicing between the bones.

14. Serve the sliced ribs with the remaining sauce for dipping.

Unbelievably tender meat literally slides off the bone with each bite, while the sticky honey garlic glaze creates that perfect sweet-savory balance that makes you want to lick your fingers clean. I love serving these over creamy polenta to soak up all that incredible sauce, or shredding the leftovers for next-level sandwich fillings that taste even better the next day.

Slow Cooker Chinese Lemon Chicken

Venturing into my slow cooker on busy weeknights has become my secret weapon for getting delicious meals on the table without the fuss. This Chinese Lemon Chicken is a family favorite that fills the house with the most incredible citrusy aroma, and the best part is it practically cooks itself while I tackle my endless to-do list.

Ingredients

For the Chicken:
– 2 lbs boneless, skinless chicken thighs
– 1/2 cup cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil

For the Sauce:
– 1/2 cup chicken broth
– 1/3 cup fresh lemon juice (from about 2 lemons)
– 1/4 cup honey
– 3 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 tbsp cornstarch mixed with 2 tbsp cold water

For Garnish:
– 1 lemon, thinly sliced
– 2 tbsp chopped fresh parsley

Instructions

1. Pat the 2 lbs boneless, skinless chicken thighs completely dry with paper towels.
2. In a medium bowl, whisk together 1/2 cup cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dredge each chicken thigh in the cornstarch mixture, shaking off any excess.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Sear the coated chicken thighs for 2-3 minutes per side until golden brown.
6. Transfer the seared chicken to your slow cooker in a single layer.
7. In a separate bowl, whisk together 1/2 cup chicken broth, 1/3 cup fresh lemon juice, 1/4 cup honey, 3 tbsp soy sauce, 2 cloves minced garlic, and 1 tsp grated fresh ginger.
8. Pour the sauce mixture evenly over the chicken in the slow cooker.
9. Arrange the thinly sliced lemon over the top of the chicken.
10. Cover and cook on LOW for 4 hours or until chicken reaches 165°F internally.
11. Carefully remove the chicken from the slow cooker and set aside on a serving platter.
12. Whisk 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth.
13. Stir the cornstarch slurry into the sauce remaining in the slow cooker.
14. Cover and cook on HIGH for 15-20 minutes until sauce thickens to a glaze consistency.
15. Pour the thickened lemon sauce over the arranged chicken.
16. Sprinkle with 2 tbsp chopped fresh parsley before serving.

Oh my, the chicken becomes so incredibly tender it practically falls apart at the touch of a fork, while that bright lemon glaze adds the perfect sweet-tart balance. I love serving this over jasmine rice to soak up every drop of that glorious sauce, and it’s equally fantastic with steamed broccoli for a complete meal that always earns rave reviews.

Crock Pot Orange Chicken

Whew, after a long day chasing my toddler around the house, nothing beats coming home to dinner already made in my trusty Crock Pot. This orange chicken has become my go-to recipe when I want something flavorful without the fuss of takeout. I love how the citrusy aroma fills my kitchen and reminds me of our favorite Chinese restaurant, but with half the cost and cleanup.

Ingredients

For the chicken:

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup cornstarch
• 2 tbsp olive oil

For the sauce:

• 1 cup orange juice
• 1/2 cup brown sugar
• 1/3 cup soy sauce
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp orange zest
• 1/2 tsp red pepper flakes
• 2 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Place 1/2 cup cornstarch in a medium bowl.
2. Add 2 lbs cubed chicken breasts to the cornstarch and toss until each piece is evenly coated.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
4. Add coated chicken pieces to the hot skillet in a single layer, working in batches if needed.
5. Cook chicken for 2-3 minutes per side until golden brown but not cooked through.
6. Transfer seared chicken to your Crock Pot insert.
7. In a separate bowl, whisk together 1 cup orange juice, 1/2 cup brown sugar, 1/3 cup soy sauce, 3 cloves minced garlic, 1 tbsp grated ginger, 1 tsp orange zest, and 1/2 tsp red pepper flakes.
8. Pour the sauce mixture over the chicken in the Crock Pot.
9. Cover and cook on LOW for 4 hours or until chicken reaches 165°F internally.
10. Whisk together 2 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth.
11. Stir the cornstarch slurry into the Crock Pot sauce and cook for an additional 15 minutes until thickened.

Finally, that glossy, sticky sauce clinging to tender chicken chunks makes this dish irresistible. The orange flavor really shines through without being overly sweet, balanced perfectly by the subtle heat from the red pepper flakes. For a complete meal, I love serving it over jasmine rice with steamed broccoli – the sauce soaks into everything beautifully.

Slow Cooker Szechuan Chicken

Zesty and wonderfully aromatic, this Slow Cooker Szechuan Chicken has become my go-to weeknight lifesaver—I first stumbled upon the recipe during a busy holiday season when my stove was occupied with pies, and now it’s a regular in our rotation because it practically cooks itself while filling the house with that irresistible spicy-sweet scent.

Ingredients

• For the sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp sambal oelek
  • 2 tsp minced garlic
  • 1 tsp grated fresh ginger
  • 1/2 tsp Szechuan peppercorns, crushed
• For the chicken and vegetables:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 red bell pepper, sliced into 1/2-inch strips
  • 1 cup broccoli florets
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 2 tbsp sliced green onions

Instructions

1. Whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp sambal oelek, 2 tsp minced garlic, 1 tsp grated fresh ginger, and 1/2 tsp crushed Szechuan peppercorns in a small bowl until fully combined.
2. Place 1.5 lbs boneless, skinless chicken thighs in the slow cooker, arranging them in a single layer.
3. Pour the sauce mixture evenly over the chicken thighs, using a spatula to coat each piece thoroughly.
4. Cover the slow cooker and cook on LOW for 5 hours or until the chicken reaches an internal temperature of 165°F. Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture.
5. Add 1 sliced red bell pepper and 1 cup broccoli florets to the slow cooker, gently stirring to submerge them in the sauce.
6. Cover and cook on HIGH for 30 minutes or until the vegetables are tender-crisp. Tip: Adding vegetables later prevents them from becoming mushy.
7. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water until smooth to create a slurry.
8. Stir the cornstarch slurry into the slow cooker sauce and cook on HIGH for 10–15 minutes, until the sauce thickens noticeably. Tip: Stir continuously while adding the slurry to prevent lumps.
9. Drizzle 1 tbsp sesame oil over the dish and garnish with 2 tbsp sliced green onions just before serving.

Now, the tender chicken practically falls apart at the touch of a fork, while the sauce clings beautifully to each bite with a bold, numbing heat from the Szechuan peppercorns. I love serving it over fluffy jasmine rice to soak up every drop of that glossy sauce, or stuffing it into warm tortillas for a quick fusion twist that my kids devour.

Crock Pot Chinese Five Spice Chicken

Oof, after another crazy week of juggling work deadlines and kid activities, my trusty slow cooker has been my kitchen superhero once again. I recently experimented with this Chinese five spice chicken that turned out so tender and flavorful, it’s become our new favorite lazy-day meal—perfect for those evenings when you want something delicious without the fuss.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tsp Chinese five spice powder
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
• For serving (optional):
  • 2 tbsp sliced green onions
  • 1 tbsp sesame seeds

Instructions

1. Pat the 2 lbs boneless, skinless chicken thighs completely dry with paper towels to ensure even browning.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken thighs for 3 minutes per side until golden brown—don’t skip this step as it adds depth of flavor.
4. Transfer seared chicken to your slow cooker insert in a single layer.
5. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 tsp Chinese five spice powder, 3 cloves minced garlic, and 1 tsp grated fresh ginger until fully combined.
6. Pour the sauce mixture evenly over the chicken in the slow cooker.
7. Cover and cook on LOW for 5 hours until chicken reaches 165°F internally and shreds easily with a fork.
8. Carefully remove chicken from slow cooker and shred using two forks—the meat should fall apart effortlessly when properly cooked.
9. Return shredded chicken to the sauce in the slow cooker and stir to coat thoroughly.
10. Let the chicken sit in the warm sauce for 10 minutes to absorb the flavors before serving.
11. Garnish with 2 tbsp sliced green onions and 1 tbsp sesame seeds if desired.

But what really makes this dish special is how the five spice powder creates this warm, aromatic flavor that permeates every tender shred of chicken. The texture is incredibly moist and almost melts in your mouth, while the sauce reduces to a beautifully glossy coating that clings perfectly to the meat. I love serving it over jasmine rice to soak up every last drop of that delicious sauce, or stuffing it into warm tortillas for an unexpected fusion twist that my kids absolutely devour.

Slow Cooker Char Siu Pork

My slow cooker has become my kitchen superhero, especially on busy weekdays when I want that amazing Chinese takeout flavor without the takeout price tag. I discovered this char siu pork recipe during a particularly hectic week when my toddler decided sleep was optional, and it’s been in our regular rotation ever since.

Ingredients

For the marinade:

• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon minced garlic
• 1 teaspoon five-spice powder
• 1/2 teaspoon red food coloring (optional)

For the pork:

• 3 pounds pork shoulder, cut into 2-inch thick strips

For finishing:

• 1 tablespoon cornstarch
• 2 tablespoons cold water

Instructions

1. Combine 1/2 cup hoisin sauce, 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon minced garlic, 1 teaspoon five-spice powder, and 1/2 teaspoon red food coloring in a medium bowl.
2. Place 3 pounds of pork shoulder strips in a large resealable plastic bag.
3. Pour the marinade mixture over the pork in the bag.
4. Seal the bag tightly, removing as much air as possible.
5. Refrigerate the marinating pork for at least 4 hours or overnight for maximum flavor penetration.
6. Transfer the marinated pork and all the marinade to your slow cooker insert.
7. Cook on LOW heat setting for 6 hours until the pork reaches an internal temperature of 195°F and shreds easily with a fork.
8. Remove the cooked pork from the slow cooker and place it on a cutting board.
9. Pour the remaining cooking liquid from the slow cooker into a small saucepan.
10. Whisk together 1 tablespoon cornstarch and 2 tablespoons cold water in a small bowl until smooth.
11. Bring the cooking liquid to a simmer over medium heat on your stovetop.
12. Whisk the cornstarch mixture into the simmering liquid.
13. Cook the sauce for 2-3 minutes until thickened to a glaze consistency.
14. Shred the pork using two forks, pulling against the grain of the meat.
15. Toss the shredded pork with the thickened glaze until evenly coated.

Outrageously tender and glistening with that signature sweet-savory glaze, this pork practically melts in your mouth. I love serving it over steamed jasmine rice with quick-pickled cucumbers on the side, but it’s equally fantastic stuffed into fluffy bao buns for the ultimate homemade takeout experience.

Crock Pot Egg Fried Rice

Zesty and effortless—that’s how I’d describe this Crock Pot egg fried rice that’s become my go-to weeknight lifesaver. After one too many takeout containers cluttering my fridge, I started experimenting with my slow cooker to recreate that classic diner-style fried rice, and let me tell you, the results are game-changing. It’s perfect for those evenings when you’re juggling work emails and hungry kids, yet still want something homemade and satisfying.

Ingredients

• For the rice base:
  • 3 cups cooked long-grain white rice, chilled overnight
  • 2 tablespoons vegetable oil
• For the egg mixture:
  • 3 large eggs, lightly beaten
  • 1/4 teaspoon salt
• For the vegetable mix:
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, minced
• For the sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground white pepper

Instructions

1. Pour 2 tablespoons vegetable oil into your Crock Pot and swirl to coat the bottom evenly.
2. Turn the Crock Pot to high heat setting and let it preheat for 20 minutes until the oil shimmers.
3. Add 1/2 cup finely chopped yellow onion and 2 cloves minced garlic to the hot oil.
4. Cook the onion and garlic for 15 minutes, stirring once halfway through, until the onion turns translucent. Tip: Chilling your rice overnight prevents mushiness—the drier grains absorb flavors better without turning gummy.
5. Push the onion and garlic mixture to one side of the Crock Pot.
6. Pour 3 lightly beaten eggs mixed with 1/4 teaspoon salt into the cleared space.
7. Let the eggs set for 8 minutes without stirring until the edges become firm.
8. Gently scramble the eggs in their section using a wooden spatula until they form small curds.
9. Combine the scrambled eggs with the onion and garlic mixture.
10. Add 3 cups chilled cooked long-grain white rice, breaking up any clumps with your spatula.
11. Stir in 1 cup thawed frozen peas and carrots, distributing them evenly throughout the rice.
12. Pour 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 1/2 teaspoon ground white pepper over the rice mixture.
13. Stir continuously for 2 minutes until every grain of rice is coated in sauce. Tip: Continuous stirring at this stage ensures the sauce distributes evenly without pooling at the bottom.
14. Reduce the Crock Pot heat to warm setting and let the fried rice sit for 5 minutes to allow flavors to meld. Tip: Letting it rest briefly before serving gives the rice a better texture—it firms up slightly and absorbs any excess moisture.
15. Serve immediately while hot.

Gloriously fluffy with distinct grains that carry the savory soy and aromatic sesame notes in every bite, this fried rice has just the right amount of chew. The eggs remain tender while the peas and carrots add pops of sweetness and color that make it visually appealing. I love topping mine with extra green onions and a drizzle of chili crisp for some heat, or packing it cold for next-day lunches—it holds up beautifully in the fridge.

Slow Cooker Moo Shu Pork

Craving something that fills your home with incredible aromas all day? This slow cooker moo shu pork has become my go-to for busy weeks when I want restaurant-quality flavors without the fuss. I love how the slow cooker does all the work while I tackle my endless to-do list.

Ingredients

For the pork marinade:
– 2 lbs pork shoulder, cut into 1-inch cubes
– 1/4 cup soy sauce
– 2 tbsp hoisin sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated

For cooking:
– 1 cup shredded carrots
– 1 cup sliced shiitake mushrooms
– 1/2 cup sliced bamboo shoots
– 4 large flour tortillas
– 2 green onions, thinly sliced

Instructions

1. Combine pork cubes, soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a large bowl.
2. Toss the pork mixture until every piece is evenly coated with the marinade.
3. Transfer the marinated pork and all liquid to your slow cooker insert.
4. Add shredded carrots, sliced shiitake mushrooms, and sliced bamboo shoots to the slow cooker.
5. Gently stir all ingredients together until vegetables are distributed throughout the pork.
6. Cover the slow cooker with its lid and set to cook on LOW heat for 7 hours.
7. After 7 hours, remove the lid and check that the pork shreds easily with two forks.
8. Use two forks to shred all the pork directly in the slow cooker.
9. Stir the shredded pork mixture to incorporate all the cooking liquid.
10. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
11. Spoon the moo shu pork mixture onto the center of each warmed tortilla.
12. Sprinkle sliced green onions over the pork filling before rolling.
13. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly.

Velvety shredded pork mingles with crisp-tender vegetables in a savory-sweet sauce that’s absolutely addictive. The tortillas make this version super approachable for weeknights, but for special occasions, I love serving it with steamed bao buns for that authentic restaurant feel.

Crock Pot Chinese Hot and Sour Soup

My slow cooker has become my kitchen sidekick, especially on busy weeknights when I crave something comforting but don’t have hours to stand over the stove. This Crock Pot Chinese Hot and Sour Soup is my go-to solution—it fills the house with the most incredible aroma while doing all the work for me. I first discovered this recipe during a particularly hectic holiday season, and now it’s become my cold-weather comfort food staple.

Ingredients

For the broth base:

• 8 cups chicken broth
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• 1/2 teaspoon red pepper flakes

For the vegetables and protein:

• 8 ounces shiitake mushrooms, sliced
• 1 cup bamboo shoots, sliced
• 1/2 cup canned sliced water chestnuts
• 8 ounces firm tofu, cubed
• 2 eggs

For thickening:

• 1/4 cup cornstarch
• 1/4 cup cold water

For garnish:

• 2 green onions, sliced

Instructions

1. Pour 8 cups chicken broth into your 6-quart slow cooker.
2. Add 1/4 cup soy sauce, 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon white pepper, and 1/2 teaspoon red pepper flakes to the broth.
3. Stir all ingredients thoroughly with a whisk until completely combined.
4. Add 8 ounces sliced shiitake mushrooms, 1 cup bamboo shoots, and 1/2 cup water chestnuts to the broth mixture.
5. Cover the slow cooker and cook on HIGH for 3 hours or LOW for 6 hours.
6. After cooking time is complete, add 8 ounces cubed firm tofu to the soup.
7. In a small bowl, whisk together 1/4 cup cornstarch and 1/4 cup cold water until smooth and lump-free.
8. Slowly pour the cornstarch mixture into the hot soup while stirring continuously with a wooden spoon.
9. Continue stirring for 2 minutes until the soup thickens noticeably.
10. In a separate small bowl, beat 2 eggs with a fork until uniform in color.
11. Slowly drizzle the beaten eggs into the hot soup in a thin stream while gently stirring with a fork to create egg ribbons.
12. Let the soup sit for 5 minutes to allow the eggs to cook completely.
13. Ladle the finished soup into bowls and garnish each serving with sliced green onions.

Last night’s batch had that perfect balance of spicy and tangy that makes this soup so addictive. The silky egg ribbons contrast beautifully with the crunchy water chestnuts and meaty mushrooms. Leftovers actually taste even better the next day after the flavors have had more time to meld together.

Slow Cooker Cantonese Style Chicken and Rice

Sometimes the best meals are the ones that practically cook themselves while you go about your day. I discovered this Cantonese-style chicken and rice during a particularly hectic week when my slow cooker became my kitchen hero, filling the house with the most incredible savory aroma that had my family asking “What’s for dinner?” hours before it was ready.

Ingredients

– For the chicken: 2 lbs boneless, skinless chicken thighs, 1 tsp salt, ½ tsp black pepper
– For the rice: 2 cups long-grain white rice, 3 cups chicken broth
– For the sauce: 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp sugar, 3 cloves minced garlic, 1 tbsp grated fresh ginger
– For garnish: 2 sliced green onions, 1 tbsp toasted sesame seeds

Instructions

1. Season 2 lbs boneless, skinless chicken thighs evenly with 1 tsp salt and ½ tsp black pepper.
2. Place the seasoned chicken thighs in the bottom of your slow cooker in a single layer.
3. In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp sugar, 3 cloves minced garlic, and 1 tbsp grated fresh ginger until well combined.
4. Pour the sauce mixture over the chicken in the slow cooker, making sure each piece gets coated.
5. Rinse 2 cups long-grain white rice under cold water until the water runs clear to remove excess starch.
6. Spread the rinsed rice evenly over the chicken and sauce in the slow cooker.
7. Pour 3 cups chicken broth over the rice, making sure all rice grains are submerged in liquid.
8. Cover the slow cooker and cook on LOW heat for 4 hours until the rice is tender and has absorbed most of the liquid.
9. After 4 hours, check that the internal temperature of the chicken reaches 165°F using an instant-read thermometer.
10. Use a fork to fluff the rice and break apart the chicken into bite-sized pieces, mixing everything together.
11. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.
My family loves how the rice becomes incredibly fragrant while absorbing all the savory chicken juices, creating this comforting one-pot wonder that’s perfect for busy weeknights. The chicken stays remarkably tender after slow cooking, and I often serve it with extra green onions and a drizzle of chili oil for those who like a little heat.

Crock Pot Chinese BBQ Chicken Wings

Perfect for those busy weeknights when you’re craving something flavorful but don’t want to spend hours in the kitchen, these Crock Pot Chinese BBQ Chicken Wings have become my go-to solution. I discovered this recipe during a particularly hectic holiday season when I needed to feed a crowd without constant monitoring, and now it’s in regular rotation at our house.

Ingredients

For the Sauce

• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/4 tsp red pepper flakes

For the Wings

• 3 lbs chicken wings, patted dry
• 1 tbsp cornstarch
• 2 tbsp chopped green onions
• 1 tbsp toasted sesame seeds

Instructions

1. In a medium bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes until fully combined.
2. Place chicken wings in your slow cooker and pour the sauce mixture over them, ensuring all wings are coated evenly.
3. Cover the slow cooker and cook on LOW heat for 4 hours until the chicken is tender and reaches an internal temperature of 165°F.
4. Using tongs, carefully transfer the cooked wings to a baking sheet lined with aluminum foil, arranging them in a single layer.
5. Pour the remaining sauce from the slow cooker into a small saucepan and bring to a simmer over medium heat.
6. Whisk cornstarch with 1 tablespoon of cold water in a small bowl until smooth, then stir this slurry into the simmering sauce.
7. Continue cooking the sauce for 2-3 minutes until it thickens to a glaze consistency that coats the back of a spoon.
8. Brush the thickened glaze generously over all surfaces of the wings using a pastry brush.
9. Place the baking sheet under a preheated broiler set to HIGH and broil for 3-4 minutes until the edges become slightly charred and crispy.
10. Transfer the finished wings to a serving platter and sprinkle with chopped green onions and toasted sesame seeds.

Remarkably tender with that perfect sticky-sweet glaze, these wings develop a wonderful caramelized crust under the broiler that contrasts beautifully with the fall-off-the-bone meat inside. I love serving them over steamed jasmine rice to soak up any extra sauce, and they’re always the first thing to disappear at game day gatherings.

Conclusion

Make your busy evenings easier with these 34 flavorful Crock Pot Chinese recipes! From sweet and sour chicken to savory beef and broccoli, there’s something for everyone to enjoy. Try a recipe tonight, leave a comment with your favorite, and share this roundup on Pinterest to inspire fellow home cooks. Happy slow cooking!