12 Tasty Chinese Crockpot Recipes

Chinese cuisine has always held a special place in my heart.

But cooking those delicious flavors at home felt a bit daunting.

Then I discovered the wonders of the crockpot!

Now, I can come home to the mouthwatering aroma of sweet and sour chicken or savory beef and broccoli.

I can’t wait to share with you 12 amazing recipes that will bring the vibrant essence of Chinese cooking right to your dinner table!

Sweet and Sour Chicken

Sweet and Sour Chicken is a beloved dish that combines savory chicken with a delightful blend of fruity sweetness and tangy sourness. Cooking this dish in a crockpot allows the flavors to meld together beautifully, resulting in tender chicken that’s infused with the zesty sauce. This method is perfect for busy individuals or families who want to prepare a wholesome meal with minimal effort.

The slow cooking process guarantees that the chicken absorbs all the flavors while maintaining its juiciness. This recipe is tailored for 4-6 people, making it ideal for family dinners or small gatherings. By utilizing a crockpot, you can set it and forget it, allowing you to focus on other activities while your meal cooks.

The combination of pineapple, bell peppers, and a homemade sweet and sour sauce creates a dish that’s both eye-catching and delicious. Serve it over steamed rice or noodles, and enjoy a taste of Chinese cuisine right in your home.

Ingredients for 4-6 servings:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup pineapple chunks (canned or fresh)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 1 cup sweet and sour sauce (store-bought or homemade)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• Salt and pepper to taste
• Cooked rice or noodles, for serving

Cooking Instructions:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. In a large skillet, quickly sear the chicken over medium-high heat until lightly browned on all sides. This step is optional but helps to lock in the juices and adds flavor.
2. Assemble in Crockpot: Place the browned chicken, pineapple chunks, bell peppers, and onion into the crockpot. Make sure they’re evenly distributed.
3. Prepare the Sauce: In a mixing bowl, combine the sweet and sour sauce, soy sauce, rice vinegar, brown sugar, and garlic. Stir well to combine.
4. Add Sauce to Crockpot: Pour the sauce mixture over the chicken and vegetables in the crockpot. Stir gently to guarantee everything is coated with the sauce.
5. Cook: Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours. The chicken should be tender and fully cooked, and the vegetables should be softened.
6. Thicken the Sauce: About 30 minutes before serving, mix the cornstarch with a little water to create a slurry. Stir this into the crockpot to thicken the sauce. Allow it to cook for the remaining time until the sauce reaches your desired consistency.
7. Serve: Once the sauce is thickened and the flavors have melded, serve the Sweet and Sour Chicken over cooked rice or noodles. Enjoy the burst of flavors in every bite!

Extra Tips:

For added depth of flavor, consider marinating the chicken in soy sauce and a bit of ginger before cooking. If you prefer a spicier version, add a teaspoon of chili flakes or a splash of hot sauce to the recipe.

When using canned pineapple, reserve the juice and use it as part of the sauce for an extra kick of sweetness. Remember, the thickness of the sauce can be adjusted by the amount of cornstarch slurry you use; feel free to tweak it to your preference. Enjoy experimenting with variations to make the dish uniquely yours!

Beef and Broccoli Delight

Beef and Broccoli Delight is a classic Chinese dish that pairs tender beef with crisp broccoli in a savory sauce, perfect for a comforting meal. Using a crockpot to prepare this delicious dish allows the flavors to meld together beautifully while requiring minimal effort.

It’s an excellent option for busy days when you want a warm, hearty dinner waiting for you when you get home. The slow-cooking process guarantees that the beef becomes incredibly tender, soaking up the flavors of the sauce, while the broccoli remains fresh and vibrant.

This recipe serves 4-6 people and is perfect for a family meal or a small gathering. By following these simple steps, you can enjoy the authentic taste of Beef and Broccoli Delight right in your home. The combination of soy sauce, garlic, and ginger creates a rich, umami flavor that complements the natural sweetness of the broccoli, making it a favorite among both adults and children.

Serve it over a bed of steamed rice or noodles for a complete meal that everyone will love.

Ingredients:

• 1.5 pounds beef chuck, sliced thinly
• 4 cups broccoli florets
• 1/3 cup soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup beef broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• Cooked rice or noodles, for serving

Cooking Instructions:

1. Prepare the Beef: Begin by slicing the beef chuck into thin strips. This will guarantee the meat becomes tender during the slow cooking process. Set aside.
2. Create the Sauce: In a medium bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, minced garlic, and ginger. This mixture will serve as the base of the dish’s rich and savory flavor.
3. Assemble the Crockpot: Place the sliced beef into the crockpot. Pour the soy sauce mixture over the beef, guaranteeing all pieces are well-coated. Add the beef broth to the crockpot to provide additional moisture and depth of flavor.
4. Cook the Beef: Cover the crockpot and set it to low heat. Allow the beef to cook for 4-5 hours until it’s tender and flavorful. This slow cooking guarantees the meat absorbs all the savory sauce.
5. Add Broccoli: About 30 minutes before the beef is done, add the broccoli florets to the crockpot. Stir to combine and cover. This timing guarantees the broccoli remains crisp and vibrant.
6. Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Stir this mixture into the crockpot to thicken the sauce, allowing it to cook for an additional 15-20 minutes.
7. Serve: Once the sauce has thickened and the broccoli is cooked to your liking, serve the Beef and Broccoli Delight over cooked rice or noodles.

Extra Tips:

For the best results, try to slice the beef as thinly as possible, which will help it become more tender during the cooking process.

If you prefer your broccoli on the softer side, you can add it earlier in the cooking time. Additionally, feel free to adjust the level of sweetness or saltiness in the sauce by varying the amounts of brown sugar and soy sauce to suit your taste preferences.

Finally, a sprinkle of sesame seeds or freshly chopped scallions can add a nice touch before serving.

Honey Garlic Pork

Honey Garlic Pork is a delicious and aromatic dish that combines tender pieces of pork with a sweet and savory sauce infused with garlic. This recipe is a perfect example of how a slow cooker can transform simple ingredients into a rich and flavorful meal, making it a great choice for busy families or anyone who enjoys a hearty, home-cooked meal without a lot of fuss.

The slow cooking process allows the pork to become incredibly tender, while the honey and garlic create a delectable glaze that coats each piece of meat. Perfect for a family dinner or even a small gathering with friends, Honey Garlic Pork is versatile enough to be served over a bed of steamed rice or alongside stir-fried vegetables.

This recipe is designed to serve 4-6 people, making it an ideal choice for anyone looking to prepare a satisfying meal that can be enjoyed by a small group. The use of a crockpot guarantees that the flavors meld beautifully over time, resulting in a dish that’s both comforting and full of depth.

Ingredients (Serves 4-6):

• 2 pounds of pork shoulder, cut into 1-inch cubes
• 1/2 cup of honey
• 1/2 cup of soy sauce
• 1/4 cup of ketchup
• 6 cloves of garlic, minced
• 1 tablespoon of rice vinegar
• 1 teaspoon of ground black pepper
• 1 tablespoon of cornstarch
• 2 tablespoons of water
• 2 tablespoons of sesame seeds (optional, for garnish)
• 2 tablespoons of chopped green onions (optional, for garnish)

Cooking Instructions:

1. Prepare the Pork: Begin by cutting the pork shoulder into 1-inch cubes. This size guarantees that the meat will cook evenly and absorb the flavors well.
2. Make the Sauce: In a medium bowl, combine the honey, soy sauce, ketchup, minced garlic, rice vinegar, and ground black pepper. Whisk these ingredients together until they form a smooth sauce.
3. Combine in Crockpot: Place the cubed pork into the crockpot. Pour the prepared sauce over the pork, guaranteeing that all pieces are well coated.
4. Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the pork is tender and cooked through.
5. Thicken the Sauce: About 30 minutes before serving, mix the cornstarch with water in a small bowl to create a slurry. Stir this mixture into the crockpot to thicken the sauce.
6. Serve: Once the sauce has thickened, stir the pork to guarantee it’s evenly coated. Garnish with sesame seeds and chopped green onions if desired. Serve hot over rice or with your choice of side dishes.

Extra Tips:

For the best results, choose a pork shoulder with a good amount of marbling, as the fat will render down during cooking, adding to the flavor and tenderness of the dish.

If you prefer a bit of heat, add a teaspoon of red pepper flakes to the sauce. Additionally, you can prepare the sauce the night before and store it in the refrigerator, which allows the flavors to meld even more before cooking.

Kung Pao Chicken

Kung Pao Chicken is a classic Chinese dish known for its spicy, sweet, and savory flavor profile. Traditionally, it’s made with diced chicken, peanuts, and vegetables, all tossed in a flavorful sauce. This dish is often served over rice, making it a satisfying and complete meal.

Cooking Kung Pao Chicken in a crockpot allows the flavors to meld together over time, resulting in tender chicken and a rich, aromatic sauce that’s guaranteed to impress your family or guests.

Using a crockpot for this recipe isn’t only convenient but also brings out the deep flavors of the dish without much active cooking time. The slow cooking process allows the chicken to absorb the savory sauce, while the peanuts and vegetables maintain their texture. Perfect for a busy weeknight, this crockpot version of Kung Pao Chicken brings the beloved dish to life with minimal effort.

Ingredients (Serves 4-6):

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup unsalted peanuts
• 1 cup low-sodium soy sauce
• 1/2 cup rice vinegar
• 1/4 cup hoisin sauce
• 1/4 cup honey
• 2 tablespoons cornstarch
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon sesame oil
• 1 teaspoon crushed red pepper flakes
• 3 green onions, sliced for garnish
• Cooked white rice, for serving

Instructions:

1. Prepare the Sauce: In a medium bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, honey, cornstarch, minced garlic, minced ginger, sesame oil, and crushed red pepper flakes until well combined.
2. Assemble the Ingredients: Place the cubed chicken thighs, diced red and green bell peppers, and peanuts into the crockpot. Pour the prepared sauce over the chicken and vegetables, making sure everything is well coated.
3. Cook the Dish: Cover the crockpot and cook on low heat for 4-5 hours, or on high heat for 2-3 hours. Occasionally stir the mixture halfway through to make sure of even cooking and flavor distribution.
4. Finish and Serve: Once the chicken is fully cooked and tender, give the mixture a final stir. Serve the Kung Pao Chicken over cooked white rice, garnishing with sliced green onions for added flavor and color.

Extra Tips:

For a more authentic flavor, you can add Sichuan peppercorns to the sauce for a numbing spice sensation typical of traditional Kung Pao Chicken.

Adjust the amount of crushed red pepper flakes to suit your spice preference. If you prefer a thicker sauce, remove the lid of the crockpot in the last 30 minutes of cooking to allow the sauce to reduce.

Additionally, feel free to add other vegetables like zucchini or snap peas for more variety and nutrition.

Szechuan Spicy Tofu

Szechuan Spicy Tofu is a delightful and fiery dish that brings the bold flavors of Szechuan cuisine into your kitchen. This dish features tofu as its main ingredient, which is a great source of protein and takes on the intense flavors of the Szechuan spices beautifully. Cooking it in a crockpot allows the flavors to meld together over time, resulting in a dish that’s both rich in taste and texture.

This recipe is perfect for those who enjoy strong, spicy flavors and are looking for a vegetarian or vegan option. Using a crockpot to prepare Szechuan Spicy Tofu isn’t only convenient but also enhances the depth of the flavors as the ingredients simmer slowly. The tofu absorbs the spicy, tangy, and slightly sweet Szechuan sauce, making each bite a burst of flavor.

This dish can be served over rice or noodles, making it a complete meal that’s satisfying and comforting. Whether you’re a fan of Szechuan cuisine or simply looking to try something new, this recipe is sure to impress.

Ingredients (Serves 4-6):

• 2 blocks (14 oz each) of firm tofu, drained and cubed
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons Szechuan peppercorns, crushed
• 2 tablespoons chili paste or sauce
• 1 tablespoon sugar
• 1 cup vegetable broth
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Cooking Instructions:

1. Prepare the Tofu: Begin by pressing the tofu to remove excess water. Once drained, cut the tofu into 1-inch cubes and set aside.
2. Sauté Aromatics: In a skillet over medium heat, add the vegetable oil. When hot, add the onion, garlic, and ginger. Sauté until the onion becomes translucent and the mixture is fragrant, about 3-4 minutes.
3. Add Vegetables: Add the red and green bell peppers to the skillet and cook for another 2 minutes until they begin to soften.
4. Combine Ingredients in Crockpot: Transfer the sautéed mixture from the skillet to the crockpot. Add the cubed tofu, soy sauce, rice vinegar, crushed Szechuan peppercorns, chili paste, sugar, and vegetable broth. Stir well to guarantee the tofu is evenly coated with the sauce.
5. Cook: Set the crockpot to low and cook for 4-5 hours, or until the tofu has absorbed the flavors and the sauce has thickened slightly.
6. Thicken the Sauce: About 30 minutes before serving, add the cornstarch mixture to the crockpot and stir gently. This will help thicken the sauce to a desirable consistency.
7. Garnish and Serve: Once cooked, garnish with sliced green onions and sesame seeds. Serve the Szechuan Spicy Tofu hot over steamed rice or noodles.

Extra Tips:

For the best results, make sure to use firm tofu as it holds up better during the slow cooking process. If you prefer a less spicy dish, adjust the amount of chili paste to taste.

You can also add additional vegetables like broccoli or snap peas for more variety. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. Reheat gently to maintain the texture of the tofu.

Mongolian Beef

Mongolian Beef is a delightful dish that combines tender slices of beef with a savory and slightly sweet sauce, creating a perfect balance of flavors. Cooking it in a crockpot allows the beef to become incredibly tender, and the slow cooking process guarantees that the flavors meld beautifully. This dish is perfect for a cozy family dinner or when you want a hassle-free meal that doesn’t compromise on taste.

This crockpot version of Mongolian Beef isn’t only delicious but also incredibly easy to prepare. With minimal preparation, you can set it in the morning and return home to a tantalizing aroma and a dish ready to serve. The use of simple ingredients and a few hours in a crockpot results in a mouthwatering meal that pairs well with steamed rice or noodles, making it a comforting and satisfying option for 4-6 people.

Ingredients (Serves 4-6):

• 2 pounds of flank steak, thinly sliced across the grain
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 3/4 cup low-sodium soy sauce
• 3/4 cup water
• 3/4 cup brown sugar
• 1 cup grated carrots
• 1/2 teaspoon red pepper flakes (optional)
• 4 green onions, sliced into 1-inch pieces
• Cooked rice or noodles, for serving

Instructions:

1. Prepare the Beef: Begin by placing the thinly sliced flank steak in a large bowl. Add the cornstarch and toss to coat the beef evenly. The cornstarch will help thicken the sauce later and give the beef a tender texture.
2. Sear the Beef: In a large skillet over medium-high heat, heat the vegetable oil. Add the beef in batches, making sure not to overcrowd the pan, and sear until browned on all sides, approximately 2-3 minutes per batch. Transfer the seared beef to the crockpot.
3. Make the Sauce: In a separate bowl, mix together the minced garlic, soy sauce, water, and brown sugar. Stir until the sugar is dissolved, then pour the mixture over the beef in the crockpot. This sauce will infuse the beef with its signature Mongolian flavor.
4. Add Vegetables and Spice: Add the grated carrots and red pepper flakes (if using) to the crockpot. Stir gently to combine all the ingredients.
5. Cook: Cover the crockpot with the lid and cook on low heat for 4-5 hours or on high heat for 2-3 hours. The beef should be tender and the sauce should have thickened.
6. Finish and Serve: About 30 minutes before serving, add the sliced green onions to the crockpot. Stir and let them cook until they’re just tender. Serve the Mongolian Beef over cooked rice or noodles for a complete meal.

Extra Tips:

To enhance the flavor of your Mongolian Beef, consider marinating the beef in soy sauce and garlic for a few hours before cooking. This step is optional but can intensify the taste.

Additionally, if you prefer a spicier dish, feel free to increase the amount of red pepper flakes. For added texture and color, you can also include bell pepper slices or broccoli florets in the last hour of cooking.

Finally, make sure that the beef is sliced thinly across the grain for the best texture.

Chinese BBQ Ribs

Chinese BBQ Ribs are a delightful twist on the classic barbecue ribs, infused with rich Asian flavors that make them irresistible. This dish combines the sweetness of hoisin sauce and honey with the savory notes of soy sauce and ginger, resulting in tender, juicy ribs that are perfect for any occasion.

Using a crockpot guarantees the ribs are slow-cooked to perfection, allowing the flavors to fully develop and the meat to fall off the bone. The slow cooking process not only enhances the flavor but also makes preparing this dish incredibly convenient.

This recipe allows you to prepare a delicious meal without spending hours in the kitchen, making it ideal for both busy weeknights and leisurely weekends. Serve these ribs with steamed rice or your favorite vegetables for a complete meal that will impress your family and friends.

Ingredients (Serving Size: 4-6 people):

• 4 pounds pork ribs
• 1 cup hoisin sauce
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon five-spice powder
• 1/2 teaspoon black pepper
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Cooking Instructions:

1. Prepare the Ribs: Rinse the pork ribs under cold water and pat them dry with paper towels. Remove the silver skin membrane from the back of the ribs for more tender meat.
2. Make the Sauce: In a medium bowl, combine the hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, five-spice powder, and black pepper. Mix thoroughly until all ingredients are well combined.
3. Marinate the Ribs: Place the ribs in a large resealable plastic bag or a shallow dish. Pour the sauce over the ribs, ensuring they’re evenly coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 2 hours, or preferably overnight for more intense flavor.
4. Cook the Ribs: Remove the ribs from the marinade and place them in the crockpot. Pour the marinade over the ribs. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the ribs are tender and the meat easily pulls away from the bone.
5. Finish the Ribs: Preheat your oven broiler. Carefully transfer the ribs to a baking sheet lined with aluminum foil. Brush some of the crockpot sauce over the ribs and broil for 3-5 minutes, until they’re caramelized and slightly charred.
6. Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the ribs before serving. Enjoy your Chinese BBQ Ribs with steamed rice or vegetables.

Extra Tips:

For the best flavor, let the ribs marinate overnight in the refrigerator. This allows the spices and sauces to penetrate the meat fully.

If you prefer spicier ribs, consider adding a tablespoon of chili paste or a pinch of crushed red pepper flakes to the marinade.

When broiling the ribs at the end, keep a close eye on them, as the sugar in the marinade can burn quickly. Adjust the cooking time in the crockpot based on the thickness of your ribs and the specific heat settings of your crockpot model.

Lemon Chicken

Lemon Chicken is a delightful dish that brings together the tangy freshness of lemons and the savory flavors typical of Chinese cuisine. This version of Lemon Chicken is perfect for those who prefer the ease and convenience of using a crockpot. The slow cooking process allows the chicken to become incredibly tender and infused with the bright citrus flavor, making it a favorite for both family dinners and special occasions.

The combination of soy sauce, ginger, and garlic with lemon creates a balanced flavor profile that’s both comforting and exciting. The beauty of using a crockpot is that it requires minimal effort while delivering maximum flavor. Simply prepare the ingredients, set the crockpot, and let it work its magic.

This recipe serves 4-6 people, making it ideal for a small gathering or a family meal. Serve the Lemon Chicken over steamed rice or alongside stir-fried vegetables for a complete meal that’s sure to impress.

Ingredients for 4-6 servings:

• 2 pounds boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons honey
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon sesame oil
• 1 cup chicken broth
• 2 tablespoons cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Sliced green onions for garnish
• Lemon slices for garnish

Cooking Instructions:

1. Prepare the Chicken: Rinse the chicken breasts under cold water and pat them dry with paper towels. Season both sides of the chicken with salt and pepper.
2. Create the Sauce: In a small bowl, combine the soy sauce, fresh lemon juice, lemon zest, honey, minced garlic, minced ginger, sesame oil, and chicken broth. Stir well to blend all the ingredients thoroughly.
3. Crockpot Setup: Place the seasoned chicken breasts in the bottom of the crockpot. Pour the lemon sauce mixture over the chicken, guaranteeing that each piece is well coated.
4. Slow Cooking: Cover the crockpot with the lid and set it to cook on low heat for 4-5 hours, or on high heat for 2-3 hours, until the chicken is tender and cooked through.
5. Thicken the Sauce: About 30 minutes before serving, mix the cornstarch with water in a small bowl until smooth. Stir this mixture into the crockpot to thicken the sauce. Continue to cook for the remaining time.
6. Serve: Once the chicken is done, use tongs to transfer it to a serving platter. Spoon the thickened lemon sauce over the chicken. Garnish with sliced green onions and lemon slices before serving.

Extra Tips:

For best results, use freshly squeezed lemon juice and zest from organic lemons to enhance the citrus flavor. Adjust the sweetness by adding more honey if desired.

If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the sauce mixture. Always ascertain the chicken is cooked to an internal temperature of 165°F for safe consumption.

If you find the sauce is too thick, simply add a bit more chicken broth to reach your desired consistency.

Ginger Soy Chicken

Ginger Soy Chicken is a delightful dish that captures the essence of Asian flavors with its perfect blend of ginger, soy sauce, and aromatic spices. Cooking this dish in a crockpot allows the flavors to meld together beautifully while guaranteeing the chicken remains tender and juicy. This recipe is perfect for busy days when you want to come home to a delicious, home-cooked meal.

In this recipe, the slow cooking process guarantees that the chicken absorbs the rich soy and ginger marinade, creating a savory and satisfying dish that pairs well with steamed rice or vegetables. It’s a simple yet elegant meal that can be prepared with minimal effort, making it ideal for both weeknight dinners and special occasions.

Ingredients (Serves 4-6):

• 2 pounds of chicken thighs (bone-in, skinless)
• 1/2 cup soy sauce
• 1/3 cup honey
• 1/4 cup rice vinegar
• 3 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon ground black pepper
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Cooking Instructions:

1. Prepare the Chicken: Pat the chicken thighs dry with a paper towel to remove excess moisture. This helps the marinade adhere better to the chicken.
2. Make the Marinade: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced ginger, garlic, sesame oil, and black pepper until well combined.
3. Marinate the Chicken: Place the chicken thighs in a large ziplock bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
4. Prepare the Crockpot: Lightly grease the inside of the crockpot with a bit of sesame oil to prevent sticking.
5. Cook the Chicken: Transfer the marinated chicken thighs along with the marinade into the crockpot. Add the chicken broth to guarantee there’s enough liquid for cooking. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
6. Thicken the Sauce: About 30 minutes before serving, mix the cornstarch with water in a small bowl to make a slurry. Stir the slurry into the crockpot to thicken the sauce. Continue cooking for an additional 30 minutes till the sauce has thickened.
7. Serve: Once done, transfer the chicken to a serving platter. Pour the sauce over the chicken, and garnish with chopped green onions and sesame seeds.

Extra Tips:

For an added layer of flavor, consider browning the chicken thighs in a hot skillet with a little sesame oil before adding them to the crockpot. This step is optional but can enhance the depth of the dish.

Additionally, if you prefer a spicier version, add a teaspoon of red pepper flakes to the marinade. Always guarantee your chicken is cooked to an internal temperature of 165°F for safety. Enjoy this aromatic and flavorful dish with a side of jasmine rice or steamed vegetables for a complete meal.

Hot and Sour Soup

Hot and Sour Soup is a classic Chinese dish that combines the invigorating flavors of spicy and tangy, making it a perfect comfort food. Traditionally, this soup involves a diverse blend of ingredients, including mushrooms, tofu, bamboo shoots, and often pork or chicken. By using a crockpot, you can effortlessly infuse the rich flavors over time, resulting in a deeply satisfying and aromatic dish.

It isn’t only a delight to the palate but also brings a burst of nutrients making it a wholesome meal option. This recipe for Hot and Sour Soup is designed to serve 4-6 people, making it an excellent choice for family dinners or small gatherings. The use of a crockpot guarantees that the ingredients are slowly cooked to perfection, allowing the flavors to meld beautifully.

It’s an easy, hands-off cooking method that frees you up to focus on other tasks while the soup simmers away. The end result is a soup that’s both hearty and revitalizing, perfect for any season.

Ingredients (serving size: 4-6 people):

• 8 cups chicken or vegetable broth
• 1 cup sliced mushrooms (shiitake or button)
• 1 cup bamboo shoots, thinly sliced
• 1 cup firm tofu, cut into small cubes
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons chili paste or sambal oelek
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
• 2 eggs, lightly beaten
• 1 teaspoon white pepper
• 1 teaspoon sesame oil
• 2 green onions, chopped
• 1/4 cup fresh cilantro, chopped

Cooking Instructions:

1. Prepare the Broth: In the crockpot, pour in the chicken or vegetable broth. This will be the base of your soup, providing a rich and savory flavor.
2. Add Vegetables and Tofu: Add sliced mushrooms, bamboo shoots, and tofu cubes to the broth. These ingredients will absorb and enhance the soup’s flavors as they cook.
3. Season the Soup: Mix in soy sauce, rice vinegar, chili paste, minced ginger, and garlic. Stir well to combine all the flavors.
4. Cooking Time: Set the crockpot to low and cook for 4-5 hours. This slow cooking process will allow the flavors to meld and deepen.
5. Thicken the Soup: About 30 minutes before serving, stir in the cornstarch slurry to thicken the soup. Make sure to mix well to avoid clumping.
6. Add Eggs: Slowly pour the beaten eggs into the soup while gently stirring to create egg ribbons.
7. Final Seasoning: Stir in white pepper and sesame oil for the final touch of flavor.
8. Garnish and Serve: Before serving, garnish the soup with chopped green onions and fresh cilantro. Serve hot.

Extra Tips:

When preparing Hot and Sour Soup, feel free to adjust the level of spiciness and sourness to suit your taste by varying the amounts of chili paste and rice vinegar. If you prefer a vegetarian version, use vegetable broth and skip the meat options.

For a heartier soup, you can add shredded cooked chicken or pork during the initial cooking stage. Confirm the eggs are added slowly and gently to achieve the signature silky ribbons. The soup can be stored in the refrigerator for up to 3 days, and its flavors often become more pronounced after resting overnight.

Char Siu Pork

Char Siu Pork is a classic Cantonese dish known for its succulent and flavorful pork, marinated and slow-cooked to perfection. Traditionally, this dish is roasted, but using a crockpot allows for the pork to become incredibly tender while still absorbing all the sweet, savory, and slightly smoky flavors that make Char Siu so beloved.

Preparing Char Siu Pork in a slow cooker isn’t only convenient but also guarantees that the pork remains moist and flavorful, making it an ideal recipe for busy weeknights or leisurely weekends.

The key to a delicious Char Siu Pork lies in the marinade, which typically includes a combination of hoisin sauce, soy sauce, honey, and five-spice powder. This mixture infuses the pork with a rich, aromatic flavor profile.

As the pork cooks slowly over several hours, it becomes melt-in-your-mouth tender, with the marinade turning into a sticky glaze that coats each piece of meat. Serve this dish with steamed rice and a side of stir-fried vegetables for a complete meal that will transport your taste buds straight to the heart of Cantonese cuisine.

Ingredients for 4-6 servings:

• 2-3 pounds pork shoulder or pork butt
• 3 tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 2 tablespoons Chinese rice wine or sherry
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon five-spice powder
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon red food coloring (optional)
• 1/4 cup water

Cooking Instructions:

1. Prepare the Pork: Trim any excess fat from the pork shoulder or pork butt and cut it into large chunks, approximately 2-3 inches each. This will allow the pork to cook evenly and soak up the marinade effectively.
2. Make the Marinade: In a mixing bowl, combine hoisin sauce, soy sauce, honey, Chinese rice wine, oyster sauce, sesame oil, five-spice powder, minced garlic, grated ginger, and red food coloring if using. Whisk together until all ingredients are well blended.
3. Marinate the Pork: Place the pork pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
4. Prepare the Crockpot: When ready to cook, remove the pork from the refrigerator and let it sit at room temperature for about 15 minutes. Transfer the pork and any remaining marinade into the crockpot. Add 1/4 cup of water to the pot to prevent the sauce from burning.
5. Cook the Pork: Set the crockpot to low heat and cook for 6-8 hours, or until the pork is tender and easily shredded with a fork. If you’re short on time, you can cook on high for 3-4 hours, but the low setting yields the best texture.
6. Thicken the Sauce (Optional): Once the pork is cooked, you may want to thicken the sauce. Remove the pork from the crockpot and set it aside. Pour the sauce into a saucepan and simmer over medium heat until it reduces to a glaze-like consistency. Drizzle the sauce over the pork before serving.

Extra Tips:

For an authentic Char Siu color and flavor, the red food coloring is often used, but it’s entirely optional and doesn’t affect the taste.

To enhance the smoky aroma typically achieved in traditional roasting, consider adding a drop or two of liquid smoke to the marinade.

Finally, always taste the sauce before serving; if you prefer a sweeter glaze, add a bit more honey to balance the flavors to your liking.

Teriyaki Meatballs

Teriyaki Meatballs are a delightful fusion of savory and sweet flavors that are perfect for any occasion. This dish combines tender, juicy meatballs with a rich teriyaki sauce, made right in your crockpot. The slow-cooking process allows the flavors to meld beautifully, resulting in a dish that’s both hearty and satisfying.

Whether you’re serving these meatballs as an appetizer, a main dish, or part of a larger spread, they’re sure to be a hit with family and friends. Using a crockpot to make Teriyaki Meatballs isn’t only convenient but also enhances the dish’s depth of flavor. The slow, even cooking guarantees that the meatballs remain moist and flavorful, while the sauce thickens and intensifies over time.

This recipe is designed to serve 4-6 people, making it suitable for a family dinner or a small gathering. With just a few simple ingredients and minimal prep time, you can create a delicious and memorable meal.

Ingredients (Serves 4-6):

• 1 ½ pounds ground beef or pork
• ½ cup breadcrumbs
• 2 large eggs
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon soy sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup teriyaki sauce
• ½ cup chicken broth
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Cooking Instructions:

1. Prepare the Meatballs: In a large mixing bowl, combine the ground meat, breadcrumbs, eggs, minced garlic, minced ginger, soy sauce, salt, and black pepper. Mix everything thoroughly until well combined. Form the mixture into small meatballs, about 1 inch in diameter.
2. Brown the Meatballs: Heat a skillet over medium heat and add a small amount of oil. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides for about 5 minutes. This step is essential for sealing in juices and adding flavor. Transfer the browned meatballs to the crockpot.
3. Prepare the Sauce: In a separate bowl, whisk together the teriyaki sauce, chicken broth, and honey. Pour this mixture over the meatballs in the crockpot, making sure they’re mostly submerged.
4. Cook the Meatballs: Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours. This allows the meatballs to slowly absorb the flavors of the sauce.
5. Thicken the Sauce: About 30 minutes before serving, make a slurry by mixing the cornstarch with water in a small bowl. Stir the slurry into the crockpot to thicken the sauce. Let it cook for the remaining 30 minutes.
6. Serve: Once the meatballs are cooked and the sauce has thickened, transfer them to a serving dish. Garnish with chopped green onions and sesame seeds before serving.

Extra Tips:

To guarantee your meatballs hold together well, be sure not to overmix the meat mixture. Overmixing can make the meatballs dense.

If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the sauce. You can also substitute ground turkey or chicken for a lighter option.

Serve these Teriyaki Meatballs with rice or noodles to soak up the delicious sauce. Enjoy!