Description
This collection of easy crockpot Chinese recipes offers flavorful, hands-off dinners perfect for busy weeknights. Featuring versatile proteins like chicken, beef, or tofu combined with colorful vegetables and classic Chinese sauces, these recipes deliver authentic tastes with minimal prep and slow cooking for tender, delicious results.
Ingredients
Sauces & Seasonings
- Low-sodium soy sauce (or tamari for gluten-free) – 1/2 cup
- Hoisin sauce – 2 tablespoons
- Oyster sauce (or mushroom stir-fry sauce for vegan) – 2 tablespoons
- Rice vinegar – 1/4 cup
- Brown sugar or honey – 2 tablespoons
- Sesame oil – 1 tablespoon
- Cornstarch (for thickening) – 1-2 tablespoons
- Garlic cloves, minced – 3 cloves
- Fresh ginger, minced – 1 tablespoon
Proteins
- Chicken thighs or breasts, cut into bite-size pieces – 1.5 pounds
- Beef chuck, cut into bite-size pieces – 1.5 pounds
- Extra-firm tofu, pressed and cubed – 1 block (14 oz)
Vegetables
- Bell peppers, sliced – 1 cup
- Broccoli florets – 1 cup
- Carrots, sliced – 1 cup
- Cabbage, chopped – 1 cup
- Onions, sliced – 1 medium
- Roasted cauliflower (for vegan sweet & sour) – 1 cup (optional)
Additional Flavor Combinations
- Honey Garlic: Soy sauce + honey + garlic + ginger
- Sweet & Sour: Pineapple juice + vinegar + ketchup + soy
- Orange Chicken: Orange juice + soy + garlic + brown sugar
- Kung Pao: Soy + vinegar + sugar + chili flakes + peanuts
Garnishes & Serving
- Peanuts or cashews (stir in at the end for crunch) – 1/4 cup
- Cooked noodles or steamed rice (for serving) – as needed
Instructions
- Prep Ingredients: Mince the garlic and fresh ginger finely. Chop all vegetables (bell peppers, broccoli, carrots, cabbage, onions) into bite-sized pieces. Cut your chosen protein—chicken, beef, or tofu—into bite-size pieces to ensure even cooking and easy eating.
- Mix Sauce and Assemble: In a bowl, whisk together low-sodium soy sauce, rice vinegar, sweetener such as brown sugar or honey, and any additional flavorings depending on your recipe choice (e.g., hoisin, oyster sauce, orange juice, pineapple juice, ketchup). Place the minced aromatics (garlic and ginger) in the bottom of the crockpot, then add the protein and chopped vegetables on top.
- Cook in Crockpot: Cover and cook on the Low setting for 4 to 6 hours or on High for 2 to 3 hours, until the protein is tender and flavors meld. For quick-cooking vegetables like broccoli, add them in the last hour of cooking to retain texture and color.
- Thicken Sauce: Mix 1 to 2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Pour this into the crockpot about 20 to 30 minutes before the end of cooking to thicken the sauce until it becomes glossy and coats the ingredients nicely.
- Finish and Serve: Drizzle a bit of sesame oil over the dish for added aroma and flavor. Adjust the seasoning if needed by balancing sweetness, tanginess, or heat according to your preference. Serve the flavorful crockpot Chinese dish over steamed rice or toss with freshly cooked noodles. Sprinkle chopped peanuts or cashews on top for an extra crunch.
Notes
- For a vegan option, substitute oyster sauce with mushroom stir-fry sauce and use tofu as the protein.
- Add delicate vegetables like broccoli towards the end of cooking to prevent over-softening.
- Adjust sweetness and acidity by altering the amount of brown sugar, honey, vinegar, or citrus juice to taste.
- Use low-sodium soy sauce to control salt content and keep flavors balanced.
- Press tofu well before cooking to improve texture and seasoning absorption.
- If thicker sauce is preferred, increase cornstarch slurry to 2 tablespoons.
- Garnish with fresh scallions or cilantro for added color and freshness.
