31+ Traditional Crockpot Asian Recipes to Try This Season

If you’re looking to bring the bold and exciting flavors of Asian cuisine to your dinner table without spending hours in the kitchen, then you’re in for a treat! Crockpot Asian recipes are the perfect solution for busy weeknights or lazy weekends.

These slow-cooked dishes are not only packed with savory, sweet, and spicy notes, but they’re also incredibly easy to prepare.

From tender meats to flavorful vegetables, a Crockpot allows you to infuse your dishes with deep, rich flavors without much effort.

In this post, we’ve rounded up over 31 mouthwatering Crockpot Asian recipes, each one guaranteed to satisfy your cravings and impress your family and friends.

Whether you’re a fan of Chinese, Thai, Korean, or Japanese cuisine, you’ll find a wide variety of options to choose from.

The beauty of these recipes lies in their simplicity and versatility—set it, forget it, and let your Crockpot work its magic while you go about your day.

Prepare yourself for a culinary adventure with these delicious recipes, which are perfect for dinner, meal prep, or feeding a crowd.

Let’s dive into the world of easy and flavorful Crockpot Asian dishes!

31+ Traditional Crockpot Asian Recipes to Try This Season

Cooking flavorful Asian dishes doesn’t have to be complicated.

With the magic of the Crockpot, you can enjoy delicious, homemade meals that require minimal effort.

The 31+ Crockpot Asian recipes shared here provide a perfect mix of sweet, savory, spicy, and tangy flavors that will satisfy every palate.

Whether you’re craving a hearty bowl of noodles, a zesty stir-fry, or comforting slow-cooked meats, these recipes offer something for everyone.

So grab your Crockpot, get your ingredients ready, and let these delicious dishes transform your mealtime into something extraordinary!

Crockpot Honey Garlic Chicken

This Crockpot Honey Garlic Chicken is a deliciously sweet and savory dish that requires minimal effort. It’s perfect for busy weeknights, with chicken breasts or thighs slowly cooked in a flavorful sauce of honey, soy sauce, garlic, and a touch of ginger. The result is tender, juicy chicken with a rich, aromatic glaze. Serve it over rice or noodles for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 1/2 cup honey
• 1/4 cup soy sauce (low-sodium recommended)
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon sesame seeds (optional, for garnish)
• Green onions, sliced (optional, for garnish)

Instructions:

1. In a small bowl, whisk together honey, soy sauce, garlic, ginger, and rice vinegar.
2. Place the chicken breasts or thighs in the Crockpot and pour the sauce mixture over the top.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
4. Once cooked, remove the chicken from the Crockpot and shred it with two forks.
5. Optional: If you’d like to thicken the sauce, combine cornstarch with a little water to make a slurry and stir it into the sauce in the Crockpot. Let it cook for an additional 10-15 minutes on high.
6. Serve the shredded chicken with rice or noodles, and garnish with sesame seeds and green onions.

This Honey Garlic Chicken is an absolute crowd-pleaser, and its easy, no-fuss nature makes it perfect for busy families or dinner parties. The chicken comes out tender and flavorful, infused with the rich sweetness of honey and the depth of soy sauce. The sauce can be thickened for a more luxurious texture, but it’s just as delicious on its own. Whether paired with steamed rice or tossed with noodles, it’s a comforting dish that will leave everyone asking for seconds.

Crockpot Beef and Broccoli

Crockpot Beef and Broccoli is a simple and savory dish inspired by the popular takeout classic. The beef becomes wonderfully tender as it simmers in a savory sauce made from soy sauce, garlic, ginger, and brown sugar, while the broccoli cooks to a perfect texture. This recipe is ideal for a weeknight meal, and the ingredients are easy to find and inexpensive, making it a great option for busy days.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1/4 cup soy sauce (low-sodium preferred)
• 1/4 cup beef broth
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons cornstarch (optional, for thickening)
• 2 cups broccoli florets
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds (optional, for garnish)
• Cooked rice for serving

Instructions:

1. In a Crockpot, combine soy sauce, beef broth, brown sugar, garlic, and ginger. Stir to combine.
2. Add the thinly sliced flank steak to the Crockpot, tossing it to coat with the sauce mixture.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the beef is tender.
4. About 30 minutes before the cooking time is done, steam the broccoli florets until tender.
5. Optional: To thicken the sauce, combine cornstarch with water to create a slurry, then stir it into the Crockpot and let it cook for an additional 10 minutes on high.
6. Once the beef is done, stir in the steamed broccoli and drizzle with sesame oil.
7. Serve over rice and garnish with sesame seeds.

This Crockpot Beef and Broccoli is a comforting, flavorful meal that’s just as satisfying as takeout. The beef is tender and infused with the rich umami flavors of soy sauce and ginger, while the broccoli adds a healthy touch and a burst of freshness. The sauce, when thickened, coats everything beautifully, making each bite more indulgent. With minimal prep and the ability to cook while you focus on other tasks, this recipe is a perfect weeknight dinner that the whole family will love.

Crockpot Thai Red Curry Chicken

Crockpot Thai Red Curry Chicken brings the aromatic flavors of Thai cuisine right into your home with minimal effort. Coconut milk, red curry paste, and a variety of spices create a rich and creamy sauce that infuses tender chicken, vegetables, and aromatics. This dish is perfect for those who enjoy spicy, flavorful meals, and it’s easy to adjust the heat to suit your preferences.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 can (13.5 oz) coconut milk
• 3 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup baby carrots, halved
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Cooked rice for serving

Instructions:

1. In the Crockpot, combine coconut milk, red curry paste, fish sauce, brown sugar, and minced garlic.
2. Add the chicken thighs to the Crockpot, ensuring they’re covered with the sauce.
3. Layer the sliced onion, bell pepper, zucchini, and carrots on top of the chicken.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
5. Remove the chicken from the Crockpot and shred it with two forks. Stir the shredded chicken back into the sauce, along with the lime juice.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

The Crockpot Thai Red Curry Chicken is a tantalizingly flavorful dish that brings all the richness and warmth of Thai cuisine to your dinner table. The combination of coconut milk and red curry paste creates a creamy sauce with just the right amount of heat, while the chicken and vegetables absorb all those wonderful flavors as they slow-cook. The dish is wonderfully aromatic and pairs beautifully with rice, making it a complete and satisfying meal. Whether you’re a fan of spicy food or just looking to try something new, this recipe is sure to become a favorite.

Crockpot Teriyaki Chicken

Crockpot Teriyaki Chicken offers a deliciously sweet and savory experience with minimal preparation. The combination of soy sauce, brown sugar, ginger, and garlic creates a perfect teriyaki sauce that tenderizes the chicken as it cooks. This dish pairs wonderfully with steamed rice or stir-fried vegetables, making it an ideal option for a quick and easy dinner.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 1/2 cup soy sauce (low-sodium recommended)
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon sesame oil
• Sliced green onions (optional, for garnish)
• Cooked rice for serving

Instructions:

1. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, honey, garlic, and ginger.
2. Place the chicken in the Crockpot and pour the sauce mixture over the top.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
4. Optional: If you want a thicker sauce, mix cornstarch with a little water to create a slurry, and add it to the Crockpot. Let it cook for 10-15 minutes on high.
5. Once the chicken is cooked, shred it with two forks and drizzle with sesame oil.
6. Serve the teriyaki chicken over rice and garnish with sliced green onions.

Crockpot Teriyaki Chicken is a quick and fuss-free way to enjoy a delicious Asian-inspired meal at home. The chicken is tender and soaked in a savory-sweet sauce that brings the flavors of a classic teriyaki dish to life. Whether you decide to thicken the sauce or leave it as is, this dish will be a family favorite. The addition of sesame oil at the end adds an extra layer of richness and depth, while the green onions provide a fresh, crunchy contrast to the tender chicken.

Crockpot Sweet and Sour Pork

Crockpot Sweet and Sour Pork combines the perfect balance of tangy, sweet, and savory flavors, making it a crowd-pleaser for any meal. The pork is slowly cooked with bell peppers, onions, and pineapple in a delightful sweet and sour sauce. This dish is not only flavorful but also requires minimal hands-on time, making it ideal for busy days when you crave a tasty, comforting meal.

Ingredients:

• 1 lb pork tenderloin or pork shoulder, cubed
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 2 tablespoons soy sauce (low-sodium preferred)
• 1/2 cup pineapple chunks (canned or fresh)
• 1/2 onion, chopped
• 1 bell pepper, sliced
• 1/2 cup red or green bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon cornstarch (optional, for thickening)
• Cooked rice for serving

Instructions:

1. In a Crockpot, combine ketchup, rice vinegar, brown sugar, soy sauce, garlic, onion, bell peppers, and pineapple chunks.
2. Add the cubed pork to the Crockpot and stir to coat the pork with the sauce.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the pork is tender and the sauce is flavorful.
4. Optional: If you prefer a thicker sauce, mix cornstarch with water to create a slurry, and add it to the sauce. Let it cook for another 10 minutes on high.
5. Serve the sweet and sour pork over rice.

This Crockpot Sweet and Sour Pork recipe brings a perfect blend of flavors that will make your taste buds sing. The pork is incredibly tender and soaks up the sweet and tangy sauce as it cooks, while the bell peppers and pineapple add both texture and brightness. This dish is a great option for a hassle-free, satisfying meal, and it pairs beautifully with a side of fluffy rice. The slow cooking process allows the flavors to meld together perfectly, creating a truly comforting dish.

Crockpot Spicy Szechuan Beef

Crockpot Spicy Szechuan Beef brings the bold, fiery flavors of Chinese cuisine right to your table. With a spicy Szechuan sauce made from chili paste, soy sauce, and garlic, this dish has a delightful kick that’s balanced with savory and sweet undertones. The beef becomes perfectly tender as it slowly cooks in the rich sauce. This dish pairs well with steamed rice, and it’s sure to satisfy those craving a bit of heat.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 1/4 cup soy sauce (low-sodium recommended)
• 2 tablespoons chili paste (adjust to desired spice level)
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1/2 cup water
• 1/2 onion, sliced
• 1 cup bell peppers, sliced
• 2 teaspoons cornstarch (optional, for thickening)
• Cooked rice for serving
• Chopped green onions for garnish

Instructions:

1. In a small bowl, whisk together soy sauce, chili paste, rice vinegar, brown sugar, garlic, and water.
2. Place the sliced beef into the Crockpot and pour the sauce mixture over it. Add the sliced onion and bell peppers.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the beef is tender and cooked through.
4. Optional: To thicken the sauce, mix cornstarch with a small amount of water and add it to the Crockpot. Let it cook for 10-15 minutes on high.
5. Drizzle sesame oil over the dish just before serving.
6. Serve the spicy Szechuan beef over rice and garnish with chopped green onions.

This Crockpot Spicy Szechuan Beef recipe is perfect for anyone who enjoys bold, spicy flavors. The tender beef takes on the rich and savory taste of the Szechuan sauce, while the vegetables add freshness and texture. Whether you prefer it with extra heat or just a mild kick, this dish can easily be adjusted to your taste. Paired with fluffy rice, it’s an exciting and satisfying meal that captures the essence of Szechuan cuisine in the comfort of your own home.

Crockpot Thai Peanut Chicken

Crockpot Thai Peanut Chicken is a creamy, flavorful dish that combines the richness of peanut butter with the vibrant spices of Thai cuisine. The chicken is cooked in a sauce made from peanut butter, coconut milk, soy sauce, and lime juice, creating a comforting, slightly tangy flavor profile. It’s the perfect dish for anyone who loves peanut flavors, and it’s easy to throw together in the Crockpot for a hassle-free dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup peanut butter (smooth or crunchy)
• 1/2 cup coconut milk
• 1/4 cup soy sauce (low-sodium recommended)
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon rice vinegar
• Chopped cilantro (for garnish)
• Cooked rice for serving

Instructions:

1. In a bowl, whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, garlic, ginger, and rice vinegar.
2. Place the chicken breasts in the Crockpot and pour the peanut sauce over the top, ensuring the chicken is well coated.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
4. Remove the chicken from the Crockpot and shred it with two forks.
5. Stir the shredded chicken back into the sauce, and serve it over cooked rice.
6. Garnish with chopped cilantro before serving.

Crockpot Thai Peanut Chicken is an easy yet indulgent dish that brings the creamy, nutty flavors of Thai cuisine into your home. The peanut butter-based sauce is rich and comforting, while the lime juice adds just enough tang to keep things balanced. The chicken becomes tender and flavorful as it soaks up the sauce. It’s an ideal dish for those who love peanut flavors, and it’s perfect when paired with rice for a complete meal. This recipe is a great way to enjoy the flavors of Thai cooking without the need for complicated techniques.

Crockpot Mongolian Beef

Crockpot Mongolian Beef is a savory, slightly sweet dish that’s easy to make and full of bold, rich flavors. The beef is cooked in a mixture of soy sauce, brown sugar, garlic, and ginger, and the slow cooking process ensures the meat becomes tender and infused with all the savory flavors. This dish is perfect when served over rice, and it’s a great option for a cozy, hearty meal.

Ingredients:

• 1 lb flank steak, thinly sliced
• 1/4 cup soy sauce (low-sodium recommended)
• 1/4 cup hoisin sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon sesame oil
• 1/4 cup water
• Green onions, sliced (for garnish)
• Cooked rice for serving

Instructions:

1. In a bowl, combine soy sauce, hoisin sauce, brown sugar, garlic, ginger, and water. Stir to combine.
2. Place the thinly sliced beef in the Crockpot and pour the sauce mixture over it. Stir to coat the beef evenly.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the beef is tender and cooked through.
4. Drizzle sesame oil over the beef before serving.
5. Serve the Mongolian beef over rice and garnish with sliced green onions.

Crockpot Mongolian Beef is a simple yet deeply flavorful dish that takes minimal effort but yields incredible results. The beef becomes tender and flavorful as it absorbs the savory sauce, while the hoisin and brown sugar add a delightful sweetness. This dish is great for serving over rice, and the sesame oil adds a lovely depth of flavor. Whether for a casual weeknight meal or a gathering with friends, this Mongolian Beef will become a go-to recipe in your slow cooker collection.

Crockpot Korean BBQ Beef

Crockpot Korean BBQ Beef brings the savory and slightly sweet flavors of Korean barbecue right into your kitchen. The beef is slow-cooked in a marinade of soy sauce, sesame oil, brown sugar, garlic, and gochujang (Korean chili paste), creating a tender, flavorful dish with just the right amount of heat. Paired with rice and a few vegetables, this dish is a satisfying, easy-to-make meal.

Ingredients:

• 1 lb beef short ribs or flank steak, thinly sliced
• 1/4 cup soy sauce (low-sodium preferred)
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 2 tablespoons gochujang (Korean chili paste)
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon ginger, grated
• 1/2 onion, sliced
• 1 cup water or beef broth
• Cooked rice for serving
• Sliced green onions and sesame seeds for garnish

Instructions:

1. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, gochujang, garlic, rice vinegar, and ginger.
2. Place the beef in the Crockpot and pour the sauce mixture over it. Add the sliced onion and water or beef broth.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the beef is tender and cooked through.
4. Serve the Korean BBQ beef over rice, garnished with sliced green onions and sesame seeds.

Crockpot Korean BBQ Beef is an easy way to enjoy the bold flavors of Korean cuisine without having to grill. The beef becomes incredibly tender as it soaks up the rich, savory sauce, and the gochujang adds a nice kick of spice. The sesame oil and brown sugar balance out the heat with a touch of sweetness, making this dish irresistible. When paired with rice, it’s a complete meal that feels like a special treat, and it’s perfect for feeding a crowd or enjoying as leftovers.

Crockpot Sesame Chicken

Crockpot Sesame Chicken is a flavorful, lightly sweet, and savory dish that combines chicken with a delicious sesame sauce. The slow cooker does all the work, infusing the chicken with the savory umami of soy sauce, the richness of sesame oil, and the sweetness of honey. It’s perfect for a busy weeknight when you want a comforting and easy-to-make Asian-inspired meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce (low-sodium recommended)
• 1/4 cup honey
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons cornstarch (optional, for thickening)
• 2 tablespoons sesame seeds
• Cooked rice for serving
• Sliced green onions for garnish

Instructions:

1. In a small bowl, combine soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger.
2. Place the chicken breasts in the Crockpot and pour the sauce mixture over them.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
4. Optional: To thicken the sauce, mix cornstarch with water and stir it into the sauce in the Crockpot. Let it cook on high for 10-15 minutes.
5. Shred the chicken and stir it back into the sauce.
6. Serve the sesame chicken over rice, garnished with sesame seeds and sliced green onions.

Crockpot Sesame Chicken is an incredibly simple and satisfying dish. The chicken is incredibly tender after hours of slow cooking, and the sauce is a delightful combination of sweet, savory, and slightly nutty flavors. The sesame seeds add a nice crunch and extra flavor to the dish. When served over rice, it’s a complete meal that’s perfect for busy nights when you want a comforting yet flavorful dinner with minimal effort.

Crockpot Cantonese Sweet and Sour Chicken

Crockpot Cantonese Sweet and Sour Chicken is a vibrant dish that combines crispy chicken with a tangy-sweet sauce. The chicken cooks to perfection in the slow cooker while absorbing the rich flavors of the sweet and sour sauce made from ketchup, pineapple juice, and vinegar. This dish is perfect when you’re craving a takeout-style meal without the extra calories.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs, cubed
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup pineapple juice
• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon honey
• 1/2 cup bell peppers, chopped
• 1/2 onion, chopped
• 1/2 cup pineapple chunks (fresh or canned)
• 1 tablespoon cornstarch (optional, for thickening)
• Cooked rice for serving

Instructions:

1. In a bowl, combine ketchup, rice vinegar, pineapple juice, soy sauce, and honey. Whisk until smooth.
2. Place the chicken cubes into the Crockpot and pour the sweet and sour sauce over the top.
3. Add the chopped bell peppers, onion, and pineapple chunks.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
5. Optional: If you’d like a thicker sauce, mix cornstarch with water to make a slurry, and stir it into the Crockpot. Let it cook for another 10 minutes on high.
6. Serve the sweet and sour chicken over rice.

Crockpot Cantonese Sweet and Sour Chicken is an easy and flavorful alternative to takeout. The tender chicken absorbs the tangy, sweet sauce, and the addition of bell peppers and pineapple creates a perfect balance of flavors and textures. It’s a comforting, light dish that pairs wonderfully with rice, making it a go-to choice for a delicious and satisfying dinner.

Crockpot Ginger Soy Chicken

Crockpot Ginger Soy Chicken is a simple, healthy, and flavorful dish that combines the bold taste of soy sauce with the warmth of fresh ginger. The chicken slowly simmers in the savory sauce, infusing it with deep, rich flavors. This recipe is perfect for busy days and pairs well with rice or a variety of vegetables.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup soy sauce (low-sodium recommended)
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1/4 cup water or chicken broth
• Cooked rice or steamed vegetables for serving

Instructions:

1. In a small bowl, whisk together soy sauce, sesame oil, honey, garlic, ginger, rice vinegar, and water or chicken broth.
2. Place the chicken thighs in the Crockpot and pour the ginger soy sauce mixture over the top.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
4. Serve the ginger soy chicken with rice or steamed vegetables.

Crockpot Ginger Soy Chicken is a wonderfully aromatic dish with a perfect balance of savory, sweet, and umami flavors. The slow cooking process ensures the chicken becomes incredibly tender while absorbing all the delicious flavors of the ginger soy sauce. It’s a healthy, low-maintenance dish that’s perfect for busy nights, and it’s easy to pair with rice or vegetables for a complete meal.

Crockpot Orange Chicken

Crockpot Orange Chicken is a citrusy, tangy, and savory dish that captures the bold flavors of Chinese-American takeout. The chicken is cooked in a sweet and sour orange sauce made with orange juice, soy sauce, and a hint of garlic and ginger. It’s a refreshing twist on the usual chicken recipes, and the Crockpot makes it a breeze to prepare.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs, cubed
• 1/2 cup orange juice
• 1/4 cup soy sauce (low-sodium recommended)
• 1/4 cup rice vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon cornstarch (optional, for thickening)
• Cooked rice for serving
• Orange zest for garnish

Instructions:

1. In a bowl, whisk together orange juice, soy sauce, rice vinegar, honey, garlic, and ginger.
2. Place the chicken cubes in the Crockpot and pour the orange sauce over the top.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
4. Optional: For a thicker sauce, mix cornstarch with water and stir it into the sauce. Let it cook for 10 minutes on high.
5. Serve the orange chicken over rice, garnished with orange zest.

Crockpot Orange Chicken is a bright and flavorful dish that’s both tangy and savory. The orange juice adds a refreshing citrus flavor that pairs perfectly with the soy sauce and ginger. The chicken becomes tender as it slow-cooks, absorbing the sweet and tangy sauce. This dish is simple to prepare, making it a great weeknight meal, and it’s the perfect choice when you want a takeout-inspired dish without leaving the house.

Crockpot Chinese Five-Spice Chicken

Crockpot Chinese Five-Spice Chicken is a fragrant, comforting dish infused with the bold flavors of Chinese five-spice powder. The slow cooker method ensures the chicken becomes tender and flavorful as it absorbs the sweet and savory marinade. With a few simple ingredients, this dish offers a unique taste of Chinese cooking without complicated techniques.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 1/4 cup soy sauce (low-sodium preferred)
• 1 tablespoon Chinese five-spice powder
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1/2 onion, sliced
• Cooked rice for serving

Instructions:

1. In a small bowl, combine soy sauce, five-spice powder, honey, rice vinegar, garlic, and sesame oil.
2. Place the chicken in the Crockpot and pour the sauce mixture over the top.
3. Add the sliced onion to the Crockpot.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
5. Serve the five-spice chicken over rice.

Crockpot Chinese Five-Spice Chicken is a unique and flavorful dish that brings the rich, aromatic flavors of Chinese five-spice powder to the table. The slow-cooked chicken becomes incredibly tender as it absorbs the savory sauce, while the sweetness of honey balances the spices. This dish is easy to prepare, and the flavors are perfect for pairing with steamed rice. It’s an excellent choice for anyone wanting to try something different in the kitchen while keeping things simple and hassle-free.

Crockpot Thai Red Curry Chicken

Crockpot Thai Red Curry Chicken is a rich and aromatic dish that brings the comforting heat and flavor of Thai red curry to your table. With a creamy coconut milk base, the chicken simmers in a flavorful mixture of red curry paste, garlic, and ginger, making it a perfect dish for anyone who enjoys spicy, bold flavors. Serve it over jasmine rice for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs, cut into chunks
• 1 can (14 oz) coconut milk
• 3 tablespoons red curry paste
• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/2 onion, sliced
• 1 cup bell peppers, sliced
• 1/2 cup frozen peas
• Cooked jasmine rice for serving
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, combine coconut milk, red curry paste, soy sauce, fish sauce, brown sugar, garlic, and ginger. Stir until smooth.
2. Place the chicken chunks in the Crockpot and pour the curry sauce over the top.
3. Add the sliced onion, bell peppers, and frozen peas.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and fully cooked.
5. Serve the Thai red curry chicken over jasmine rice and garnish with fresh cilantro.

Crockpot Thai Red Curry Chicken is an indulgent, flavorful dish that brings the essence of Thai cuisine right into your home. The coconut milk provides a creamy base, while the red curry paste adds just the right amount of spice and complexity. The chicken becomes tender and soaks up the vibrant flavors of the curry sauce, making this dish a satisfying meal that pairs perfectly with rice. Whether you’re craving something warm and spicy or just want to try something new, this recipe is a winner.

Crockpot Mongolian Chicken

Crockpot Mongolian Chicken is a savory and slightly sweet dish that uses a combination of soy sauce, brown sugar, and garlic to create a delicious sauce for the chicken. The slow cooking process ensures that the chicken becomes incredibly tender and flavorful, making it a great option for a cozy, stress-free dinner.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs, sliced
• 1/4 cup soy sauce (low-sodium recommended)
• 1/4 cup hoisin sauce
• 2 tablespoons brown sugar
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, freshly grated
• 1/2 cup water or chicken broth
• 1 tablespoon sesame oil
• 1/4 cup green onions, chopped (for garnish)
• Cooked rice for serving

Instructions:

1. In a bowl, combine soy sauce, hoisin sauce, brown sugar, garlic, ginger, and water or chicken broth.
2. Place the chicken slices into the Crockpot and pour the sauce mixture over the top.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
4. Drizzle sesame oil over the chicken just before serving.
5. Serve the Mongolian chicken over rice and garnish with chopped green onions.

Crockpot Mongolian Chicken is a delicious, simple recipe that infuses tender chicken with the rich, savory flavors of soy sauce and hoisin sauce. The slow cooking allows the chicken to absorb the sauce, creating a comforting, flavorful dish. With just the right balance of sweetness and umami, this dish makes a perfect meal when served over rice. Whether for a weeknight dinner or a casual get-together, Mongolian Chicken is sure to satisfy your cravings for Asian-inspired comfort food.

Crockpot Chinese Lemon Chicken

Crockpot Chinese Lemon Chicken is a tangy and sweet dish that pairs perfectly with the subtle flavors of the chicken. The dish uses fresh lemon juice and zest to bring out the citrusy notes, while soy sauce and honey round out the flavors, giving the chicken a nice balance of savory and sweet. It’s an easy recipe that results in a delicious and refreshing meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• 2 tablespoons soy sauce (low-sodium preferred)
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon cornstarch (optional, for thickening)
• 1 tablespoon sesame oil
• Cooked rice for serving
• Lemon slices for garnish

Instructions:

1. In a small bowl, whisk together lemon juice, soy sauce, honey, rice vinegar, garlic, and ginger.
2. Place the chicken breasts in the Crockpot and pour the lemon sauce over them.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through.
4. Optional: If you’d like a thicker sauce, mix cornstarch with a small amount of water and stir it into the sauce in the Crockpot. Let it cook on high for 10-15 minutes.
5. Serve the Chinese lemon chicken over rice, garnished with lemon slices.

Crockpot Chinese Lemon Chicken is a wonderfully fresh and zesty dish that is perfect for anyone who enjoys bright, citrusy flavors. The lemon sauce is light yet flavorful, giving the chicken a tangy and slightly sweet coating. The dish is simple to prepare, and the slow cooking process makes the chicken tender and infused with all the lemony goodness. When paired with rice, this is a refreshing, easy meal that’s perfect for a weeknight dinner.

Crockpot Asian Garlic Chicken

Crockpot Asian Garlic Chicken is a bold, garlicky dish that brings the savory umami of soy sauce and garlic together with a touch of sweetness from brown sugar. This dish is perfect for garlic lovers, as the garlic flavor becomes deep and rich as it simmers with the chicken. The result is tender, flavorful chicken that pairs beautifully with rice or vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce (low-sodium recommended)
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 cup water or chicken broth
• 1 tablespoon freshly grated ginger
• 1 teaspoon cornstarch (optional, for thickening)
• Cooked rice for serving
• Chopped green onions for garnish

Instructions:

1. In a bowl, combine soy sauce, brown sugar, garlic, sesame oil, rice vinegar, water, and ginger.
2. Place the chicken breasts in the Crockpot and pour the sauce mixture over the top.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and fully cooked.
4. Optional: If you prefer a thicker sauce, mix cornstarch with water and stir it into the sauce. Let it cook for 10-15 minutes on high.
5. Serve the Asian garlic chicken over rice and garnish with chopped green onions.

Crockpot Asian Garlic Chicken is a flavor-packed dish that delivers a deliciously savory and garlicky taste. The slow cooking process allows the chicken to soak up all the flavors of the garlic, soy sauce, and brown sugar, resulting in tender, juicy chicken. The sesame oil and rice vinegar add an extra layer of depth to the dish. When served over rice, this dish makes for a satisfying, hearty meal that’s perfect for any garlic lover.

Crockpot Asian Beef and Broccoli

Crockpot Asian Beef and Broccoli is a flavorful and hearty dish that combines tender beef with broccoli in a savory sauce made from soy sauce, hoisin sauce, and garlic. The beef absorbs the rich sauce while it cooks slowly, and the broccoli adds a fresh, crunchy contrast. This dish is perfect for those who crave the comfort of Chinese takeout, made easy and flavorful in the slow cooker.

Ingredients:

• 1 lb beef (flank steak or sirloin), sliced into thin strips
• 1/4 cup soy sauce (low-sodium recommended)
• 2 tablespoons hoisin sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 1/2 cup beef broth
• 2 cups broccoli florets
• Cooked rice for serving

Instructions:

1. In a small bowl, combine soy sauce, hoisin sauce, brown sugar, sesame oil, garlic, ginger, and beef broth.
2. Place the beef strips in the Crockpot and pour the sauce over them.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the beef is tender.
4. About 30 minutes before serving, add the broccoli florets to the Crockpot and stir them into the beef.
5. Serve the beef and broccoli over rice.

Crockpot Asian Beef and Broccoli is a classic dish that’s perfect for satisfying your cravings for takeout-style Chinese food. The beef becomes incredibly tender as it slow cooks, and the broccoli provides a healthy and crunchy contrast. The rich, savory sauce ties everything together, making this dish a comforting and easy-to-make meal. Pairing it with rice creates a complete, hearty dinner that will leave everyone asking for seconds.

Crockpot Chinese BBQ Ribs

Crockpot Chinese BBQ Ribs are a tender and flavorful dish that combines the smokiness of BBQ with the savory flavors of Chinese cuisine. The ribs are coated in a flavorful Chinese BBQ sauce made from hoisin sauce, soy sauce, and a variety of spices. Slow-cooked to perfection, the ribs become fall-off-the-bone tender and are perfect for serving with steamed rice or noodles.

Ingredients:

• 2 lbs pork ribs (baby back or spare ribs)
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce (low-sodium preferred)
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon Chinese five-spice powder
• 2 cloves garlic, minced
• Cooked rice or noodles for serving

Instructions:

1. In a small bowl, combine hoisin sauce, soy sauce, rice vinegar, brown sugar, sesame oil, five-spice powder, and garlic.
2. Coat the ribs in the BBQ sauce mixture and place them in the Crockpot.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the ribs are tender.
4. Serve the Chinese BBQ ribs with rice or noodles.

Crockpot Chinese BBQ Ribs offer a delicious combination of smoky and savory flavors, with the slow cooking process ensuring that the ribs become incredibly tender. The Chinese BBQ sauce gives the ribs a unique twist with the addition of hoisin sauce and five-spice powder, making them rich in flavor. Serve these ribs with rice or noodles, and you’ll have a hearty, satisfying meal that everyone will love.

Crockpot Sweet and Sour Chicken

Crockpot Sweet and Sour Chicken brings the perfect balance of tangy sweetness and savory flavors. The chicken is coated in a delicious sauce made from pineapple juice, vinegar, and ketchup, and then slow-cooked until tender. Paired with bell peppers, onions, and pineapple chunks, this dish offers a vibrant, flavorful twist on a classic Chinese takeout favorite.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs, cut into chunks
• 1/2 cup pineapple juice
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 1/4 cup soy sauce (low-sodium preferred)
• 1/4 cup brown sugar
• 1 tablespoon cornstarch (optional, for thickening)
• 1 cup bell peppers, sliced
• 1/2 onion, sliced
• 1 cup pineapple chunks (fresh or canned)
• Cooked rice for serving

Instructions:

1. In a small bowl, whisk together pineapple juice, vinegar, ketchup, soy sauce, and brown sugar until smooth. If you want a thicker sauce, mix cornstarch with a little water and stir it into the sauce.
2. Place the chicken chunks in the Crockpot and pour the sweet and sour sauce over the top.
3. Add the bell peppers, onions, and pineapple chunks to the Crockpot.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender.
5. Serve the sweet and sour chicken over rice.

Crockpot Sweet and Sour Chicken is a delightful, easy-to-make dish that balances sweet, tangy, and savory flavors perfectly. The chicken becomes tender as it soaks up the vibrant sauce, while the bell peppers and pineapple add freshness and crunch. This dish is a great alternative to traditional takeout and provides a healthier, homemade option that’s perfect for family meals. When served over rice, it creates a comforting, satisfying dinner that’s sure to be a hit with everyone at the table.

Note: More recipes are coming soon!