5 Chinese Crockpot Recipes To Try Instead of Takeout

The hill that I’ll die on is that the crockpot can do so much more than your same old traditional soups and stews, and these Chinese takeout and restaurant inspired dishes are proof of exactly that. From saucy noodles to chicken fried rice and tender beef, there’s no reason your slow cooker can’t handle your weekend favorites too. 

I’m a busy working mom, and even though I create recipes for a living, I’m definitely not immune to the temptation of ordering takeout when Friday night rolls around. These are the recipes I make instead. They still have those familiar flavors we all love, but they’re a little kinder on the budget, and the slow cooker does almost all of the work.

If you’re spending too much on takeout, bored of your crockpot repertoire, and want something easy that genuinely feels like a treat, add these into your rotation for the week ahead. 

Crockpot Pepper Steak 

What makes this takeout favorite such a popular choice is the wonderfully tender beef and the deeply savory sauce, and slow cooking lends itself so well to creating a dish that – I promise you! – tastes every bit as good as what you’d order from a restaurant. You can change up the veggies if you like, but I prefer sticking with bell peppers for color and crunch. 

My recipe makes 6 generous servings, so it’s great for feeding a family, but leftovers reheat exceptionally well. I highly recommend keeping a few portions for meal prep for the week ahead. 

Crockpot Chicken Fried Rice 

A reader favorite recipe with so many rave reviews! This is not the kind of dish that you first think of when it comes to crockpot dinners, but it works. It’s healthier than the takeout version, uses mostly store-cupboard ingredients and frozen veggies for ease, and it’s proof that the slow cooker is way more versatile than you might think. 

What’s key here is using leftover, cooled rice. This makes sure that it keeps its texture and doesn’t turn mushy or clumpy when slow cooked over several hours. For best results, prep the rice the day before – just be sure to store safely!  

Serves: 6

Ingredients:

• 1½ pounds boneless, skinless chicken breasts, diced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• ½ cup low-sodium soy sauce
• ¼ cup teriyaki sauce
• 1 tablespoon sesame oil, plus a little extra at the end
• ½ cup chicken broth
• 1 cup diced onion
• 2 cups frozen peas and carrots
• 4 cups cooked and cooled white rice
• 2 large eggs, beaten
• Sliced scallions, for garnish (optional)

Instructions:

1. Add the diced chicken to the slow cooker. Sprinkle over the salt, pepper, garlic powder, and ground ginger.
2. Pour in the soy sauce, teriyaki sauce, sesame oil, and chicken broth, then add the diced onion and frozen peas and carrots. Give everything a good stir.
3. Cover and cook on Low for 3–4 hours, until the chicken is cooked through and tender.
4. Push the chicken mixture over to one side of the slow cooker to make a little space. Pour in the beaten eggs and stir them around until they’re scrambled and fully cooked.
5. Add the cooked rice along with a drizzle of extra sesame oil. Gently stir everything together until the rice is evenly coated and heated through.
6. Sprinkle with sliced scallions, if using, and serve hot.

Crockpot Pork Lo Mein 

Pork doesn’t get nearly enough attention in takeout-style recipes. If you’ve made honey garlic chicken and teriyaki chicken a dozen times already, this is an easy way to change things up. I like using pork chops here because they stay tender in the slow cooker and are usually easy to find at any supermarket.

Want to stretch it a bit further? Throw in a handful of snap peas, mushrooms, or baby corn along with the other vegetables. I often shake things up just based on whatever veggies I’ve got hanging round the kitchen, and it’s a really good way to use things up. 

Serves: 4

Ingredients:

• ½ cup lite soy sauce
• 1 cup chicken stock
• 2 tablespoons rice vinegar
• ½ cup hoisin sauce
• 1 teaspoon sesame oil
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger
• ¼ teaspoon black pepper
• 2 tablespoons ketchup
• 2 cloves garlic, minced
• 1 pound pork chops, thinly sliced
• 2 cups frozen broccoli
• 1 cup shredded carrots
• 2 red bell peppers, sliced
• 2 tablespoons cornstarch
• 2 tablespoons water
• 14 ounces lo mein noodles, cooked according to the package directions
• Sesame seeds and sliced green onions, for garnish (optional)

Instructions:

1. In a bowl or large measuring jug, whisk together the soy sauce, chicken stock, rice vinegar, hoisin sauce, sesame oil, garlic powder, ground ginger, black pepper, ketchup, and minced garlic.
2. Add the sliced pork, broccoli, carrots, and bell peppers to the slow cooker. Pour the sauce over the top and stir everything together so the pork and vegetables are evenly coated.
3. Cover and cook on Low for 4 hours or High for 3 hours, until the pork is tender.
4. About 10 minutes before serving, whisk together the cornstarch and water to make a slurry. Stir it into the slow cooker and let the sauce thicken for about 10 minutes.
5. Add the cooked lo mein noodles and gently toss until they’re coated in the sauce and heated through.
6. Finish with a sprinkle of sesame seeds and sliced green onions, if using, and serve immediately.

Crockpot Beef & Broccoli 

Another Chinese takeout classic that is just as good in the slow cooker! Flank steak gives the best texture here, but stewing beef is a great budget-friendly option if that’s what you already have.

For best results, make sure that you add the broccoli right at the end. It stays bright green with a little bite instead of turning soft after hours in the slow cooker. Then add rice or noodles and you’re good to go! 

Serves: 4

Ingredients:

• 1½ pounds flank steak or stewing beef, thinly sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• ½ cup beef stock
• ¼ cup soy-free stir-fry sauce or Worcestershire-based alternative
• 1 tablespoon brown sugar
• 1 tablespoon cornflour
• 10 ounces broccoli florets

For serving (optional):

• Cooked rice or noodles
• Sesame seeds

Instructions:

1. Add the sliced beef, diced onion, garlic, beef stock, stir-fry sauce, and brown sugar to the slow cooker. Stir everything together until the beef is well coated.
2. Cover and cook on Low for 5–6 hours, until the beef is tender.
3. In a small bowl, whisk together the cornflour with 2 tablespoons of cold water to make a slurry. Stir it into the slow cooker until combined.
4. Add the broccoli florets during the last 30 minutes of cooking. Cover and continue cooking until the broccoli is tender but still bright green.
5. Give everything a final stir and taste the sauce, adjusting the seasoning if needed.
6. Serve over cooked rice or noodles, with a sprinkle of sesame seeds if you like. Don’t forget plenty of that sauce over the top.

Crockpot Egg Roll In A Bowl 

A bag of coleslaw mix does most of the hard work here, which is why this recipe is one I come back to on busy weeks. Browning the meat first adds plenty of flavor, then the slow cooker takes over while everything cooks together.

Don’t skip the toppings if you can help it. The crunchy wonton strips add the texture you’d normally get from an egg roll wrapper, while the green onions and a drizzle of sweet chili sauce bring the whole dish together. It’s delicious on its own for a lighter meal or served over steamed rice if you want something a little more filling.

Serves: 6

Ingredients:

• 2 pounds ground chicken or ground pork, browned and drained
• 1 medium onion, finely chopped
• 1 (16-ounce) bag coleslaw mix
• ½ cup shredded carrots
• ⅔ cup chicken broth
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1½ tablespoons rice vinegar
• 1 teaspoon ground ginger
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon brown sugar
• 1 teaspoon red pepper flakes

For serving (optional):

• Sliced green onions
• Wonton strips
• Sweet chili sauce

Instructions:

1. Add the browned ground chicken or pork to the slow cooker along with the onion, coleslaw mix, and shredded carrots.
2. In a bowl or large measuring jug, whisk together the chicken broth, garlic, sesame oil, rice vinegar, ground ginger, soy sauce, hoisin sauce, brown sugar, and red pepper flakes.
3. Pour the sauce over the meat and vegetables, then stir everything together until well combined.
4. Cover and cook on Low for 4–6 hours, until the vegetables are tender and the flavors have come together.
5. Give everything a good stir before serving. Top with sliced green onions, crunchy wonton strips, and a drizzle of sweet chili sauce, if you like.

Takeout is great every now and then, but these are the recipes I make when I want those same flavors without ordering in. They all use simple supermarket ingredients, the slow cooker does most of the work, and there’s enough variety here that you won’t feel like you’re eating the same dinner on repeat.

I hope you’ve found a new favorite to add to your meal plan. If you make one of these recipes, I’d love to know which one you tried first.