17 Irresistible Crockpot Chinese Dishes To Satisfy Cravings

If you’re craving Chinese takeout but want a homemade meal that’s effortless, these 17 irresistible crockpot Chinese dishes are exactly what you need. Using your slow cooker, you can create tender, flavorful classics that satisfy your taste buds without the hassle of standing over the stove. Whether you love tangy orange chicken, savory beef and broccoli, or spicy Szechuan tofu, this collection has you covered.

this Recipe

You’ll love how easy it is to set up, slow cook, and come home to a warm, comforting meal that tastes just like your favorite Chinese takeout. Let’s dive into these crockpot Chinese dishes that make weeknight dinners deliciously simple and stress-free.

Why You’ll Love This Recipe

• Effortless slow cooking perfect for busy days.
• Authentic flavors that rival takeout favorites.
• Versatile recipes featuring chicken, beef, pork, tofu, and veggies.
• Family-friendly meals everyone will enjoy.
• Minimal prep with maximum deliciousness.

Ingredients

Gather these ingredients to create a variety of crockpot Chinese dishes packed with flavor and texture.

• 3 lbs boneless skinless chicken thighs, cut into chunks
• 1.5 lbs flank steak, thinly sliced against the grain
• 1 lb firm tofu, pressed and cubed
• 1 cup low sodium soy sauce
• 3/4 cup hoisin sauce
• 1/2 cup rice vinegar
• 1/2 cup brown sugar
• 1/4 cup oyster sauce
• 3 tbsp cornstarch
• 2 tbsp sesame oil
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 1 tsp chili flakes (optional)
• 1 large onion, sliced
• 4 cups broccoli florets
• 2 red bell peppers, sliced
• 1 cup sliced mushrooms
• 3 green onions, sliced for garnish
• 1 tbsp toasted sesame seeds for garnish

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 4 to 5 hours (slow cooker low setting)
• Total Time: 4 hours 25 minutes to 5 hours 25 minutes
• Servings: 6
• Calories: Approximately 350 per serving

How to Make 17 Irresistible Crockpot Chinese Dishes to Satisfy Your Takeout Cravings

1. Start by prepping your proteins and vegetables; cut chicken, beef, and tofu into bite-sized pieces and slice broccoli, bell peppers, mushrooms, and onion.
2. In a large bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, brown sugar, minced garlic, grated ginger, chili flakes, and sesame oil to create your sauce base.
3. Add your chosen protein to the crockpot, then pour half the sauce over it and toss gently to coat; layer in sliced onions and half the vegetables.
4. Cook on low for 4 to 5 hours, stirring halfway through to combine flavors and check tenderness of protein and veggies.
5. About 30 minutes before serving, whisk cornstarch with a few tablespoons of water to make a slurry, then stir into the crockpot to thicken sauce.
6. Add the remaining vegetables; continue cooking on low until crisp-tender and sauce has thickened, about 20-30 minutes more.
7. Garnish with sliced green onions and toasted sesame seeds just before serving for an authentic finish.
8. Serve hot over steamed jasmine rice or your favorite noodles for a satisfying meal that rivals takeout.

Tips for the Best Results

• Use chicken thighs or flank steak for tender, juicy meat that won’t dry out.
• Press tofu well to remove excess water so it absorbs more sauce flavor.
• Add vegetables later in cooking to keep them crisp and vibrant.
• Adjust sweetness and spice by tweaking brown sugar and chili flakes to your taste.
• For thicker sauce, make sure to stir in cornstarch slurry near the end of cooking.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water if the sauce thickened too much.

For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating to maintain the best flavor and texture.

Frequently Asked Questions

Can I use frozen vegetables in these crockpot Chinese dishes?

Yes, you can use frozen vegetables, but add them about 30 minutes before the end of cooking to prevent them from becoming mushy. Fresh vegetables generally provide better texture and color.

Is it necessary to brown the meat before adding it to the crockpot?

Browning the meat is optional but recommended for enhanced flavor and texture. However, you can skip this step if you’re short on time and still achieve great results.

Can these recipes be adapted for a vegetarian diet?

Absolutely! Use tofu or extra vegetables instead of meat, and substitute oyster sauce with vegetarian alternatives like mushroom sauce to keep the flavors rich.

How do I prevent the sauce from becoming too watery?

Make sure to use the cornstarch slurry near the end of cooking to thicken the sauce. Also, avoid lifting the lid too often during cooking, which can cause excess liquid to accumulate.