Description
This Easy Crockpot Chinese Recipes collection offers flavorful, hands-off dinners perfect for busy weeknights. Featuring versatile sauces like Honey Garlic, Sweet & Sour, Orange Chicken, and Kung Pao, these recipes combine fresh vegetables and your choice of protein—chicken, beef, or tofu—in a slow-cooked meal bursting with authentic taste. With simple prep and minimal active cooking time, enjoy tender, saucy dishes served over rice or noodles.
Ingredients
Sauces and Seasonings
- Low-sodium soy sauce or tamari (for gluten-free options) – 1/2 cup
- Hoisin sauce – 2 tablespoons
- Oyster sauce or mushroom stir-fry sauce (for vegan option) – 2 tablespoons
- Rice vinegar – 1/4 cup
- Brown sugar or honey – 2 tablespoons
- Sesame oil – 1 tablespoon
- Cornstarch – 1 to 2 tablespoons
- Garlic cloves, minced – 3
- Fresh ginger, minced – 2 teaspoons
Protein
- Chicken thighs or breasts, cut into bite-size pieces – 1.5 pounds
- Or beef chuck, cut into bite-size pieces – 1.5 pounds
- Or extra-firm tofu, pressed and cubed – 14 oz block
Vegetables
- Bell peppers, sliced – 1 cup
- Broccoli florets – 1 cup (add during last hour)
- Carrots, sliced – 1 cup
- Cabbage, shredded – 1 cup
- Onions, sliced – 1 medium
- Roasted cauliflower (optional for vegan sweet & sour)
Add-ins for Specific Flavors
- Honey Garlic: additional honey, garlic, and ginger
- Sweet & Sour: pineapple juice (1/4 cup), vinegar (2 tablespoons), ketchup (2 tablespoons), soy sauce (1/4 cup)
- Orange Chicken: orange juice (1/4 cup), soy sauce (1/4 cup), garlic, brown sugar
- Kung Pao: soy sauce (1/4 cup), vinegar (2 tablespoons), sugar (1 tablespoon), chili flakes (1 teaspoon), peanuts or cashews (1/4 cup)
Serving
- Cooked noodles or steamed rice – as desired
Instructions
- Prep Aromatics and Vegetables: Mince garlic and ginger finely. Chop all vegetables into bite-sized pieces, and cut chosen protein into similarly sized chunks to ensure even cooking.
- Mix Sauce and Layer Ingredients: In a bowl, whisk together soy sauce, vinegar, sweetener (brown sugar or honey), and any additional flavor-specific ingredients based on desired sauce (Honey Garlic, Sweet & Sour, Orange Chicken, or Kung Pao). Place the minced garlic and ginger in the crockpot, then add your protein and vegetables on top.
- Slow Cook the Dish: Cover the crockpot and cook on Low for 4 to 6 hours or on High for 2 to 3 hours, until the protein is tender and cooked through. Add quick-cooking vegetables like broccoli during the last hour of cooking to keep them crisp-tender.
- Thicken the Sauce: Mix 1 to 2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Pour this into the crockpot during the final 20 to 30 minutes of cooking. Stir occasionally until the sauce becomes glossy and thickened.
- Finish and Serve: Drizzle a tablespoon of sesame oil over the dish and taste to adjust seasoning, balancing sweetness, tanginess, and heat as needed. Serve the finished meal hot over steamed rice or toss with freshly cooked noodles. Optionally, sprinkle chopped peanuts or cashews for added crunch in Kung Pao style.
Notes
- For a vegan version, substitute oyster sauce with mushroom stir-fry sauce and use tofu as the protein.
- Add quick-cooking vegetables like broccoli at the last hour to maintain texture and prevent overcooking.
- Cornstarch slurry is essential to thicken the sauce; adjust quantity based on desired sauce consistency.
- Adjust sweetness and tanginess by modifying the amounts of sugar, honey, vinegar, or ketchup per personal preference.
- Serve immediately for best texture, but leftovers can be stored refrigerated for up to 3 days.
