14 Crockpot Chinese Recipes (Better-Than-Takeout Slow Cooker Meals)

ByFoodarshia

Let’s be honest — as much as we all adore Chinese takeout, our wallets and our stomachs don’t always agree with that decision. And that’s exactly where crockpot Chinese recipes swoop in like true heroes. You get all the bold flavors, sweet-salty sauces, tender meats, and cozy textures without the grease, the wait time, or the late-night guilt. Honestly, it feels like cheating… but in the best possible way.

I love slow cooker Chinese meals because they somehow manage to taste like you spent hours tending to them, even though the crockpot literally does everything while you scroll TikTok or pretend to clean the house. Ever wondered why slow-cooked sauces always taste more magical? IMO, it’s because the flavors have time to chill together and become besties. 🙂

Alright, let’s get into recipe number one — and yes, it’s a solid better-than-takeout moment.

1. Crockpot Orange Chicken

This healthier take on classic orange chicken brings you that iconic sweet-tangy flavor without the deep frying. The chicken turns tender, juicy, and totally irresistible.

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts or thighs, cut into chunks
  • 1 cup orange juice
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup rice vinegar
  • 2 tbsp tomato paste
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 1/2 tsp red pepper flakes
  • 1 tbsp cornstarch + 2 tbsp water (optional for thickening)
  • Orange zest and sesame seeds for serving

Instructions

  1. Add chicken pieces to the crockpot.
  2. In a bowl, whisk together orange juice, soy sauce, honey, vinegar, tomato paste, garlic, ginger, and red pepper flakes.
  3. Pour the mixture over the chicken.
  4. Cook on Low for 4–5 hours or High for 2–3 hours.
  5. If you want the sauce thicker, stir in the cornstarch slurry and let it cook for 15 minutes.
  6. Garnish with orange zest and sesame seeds.

Doesn’t it feel like a superpower when you make takeout-style meals at home with almost zero effort? Orange chicken in the crockpot does exactly that.

2. Slow Cooker Beef & Broccoli

If you love the classic takeout combo of tender beef and saucy broccoli, this slow cooker version will be your new obsession. It’s savory, slightly sweet, and the beef turns unbelievably soft — way softer than anything you get from a wok.

Ingredients

  • 1 1/2 lbs flank steak or sirloin, thinly sliced
  • 3 cups broccoli florets
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup beef broth
  • 1/4 cup brown sugar or honey
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch + 2 tbsp water (optional)
  • Sesame seeds and green onions for serving

Instructions

  1. Add sliced beef to the crockpot.
  2. In a bowl, whisk soy sauce, beef broth, brown sugar, garlic, ginger, and sesame oil.
  3. Pour the mixture over the beef.
  4. Cook on Low for 4–5 hours.
  5. Add broccoli during the last 30 minutes so it stays crisp-tender.
  6. Thicken with cornstarch slurry if desired.
  7. Serve with sesame seeds and green onions.

Ever wondered why beef tastes so much better when it simmers for hours? The slow cooker turns it into melt-in-your-mouth magic — no takeout container required.

3. Crockpot General Tso’s Chicken

If you love that perfect mix of sweet, spicy, and sticky, this slow cooker General Tso’s Chicken is about to become your new go-to. It tastes like your favorite takeout order but way lighter — and way easier.

Ingredients

  • 1 1/2 lbs chicken breasts or thighs, cut into chunks
  • 1/2 cup soy sauce
  • 1/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tbsp ketchup
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 1/2–1 tsp red pepper flakes
  • 1 tbsp cornstarch + 2 tbsp water (optional)
  • Green onions and sesame seeds for topping

Instructions

  1. Add chicken pieces to the crockpot.
  2. Whisk soy sauce, hoisin, vinegar, brown sugar, ketchup, garlic, ginger, and red pepper flakes.
  3. Pour sauce over the chicken.
  4. Cook on Low for 4–5 hours or High for 2–3 hours.
  5. Stir in the cornstarch slurry to thicken.
  6. Garnish with green onions and sesame seeds.

Isn’t it wild how this flavor combo always hits? Sweet, spicy, saucy — and you didn’t even have to order delivery.

4. Slow Cooker Honey Sesame Chicken

This recipe is sweet, sticky, and downright addictive — basically everything you crave from takeout, but made at home with clean, simple ingredients. The chicken shreds beautifully and soaks up every drop of that glossy honey-sesame sauce.

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts or thighs
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup ketchup
  • 2 tbsp rice vinegar
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch + 2 tbsp water
  • Sesame seeds & green onions for garnish

Instructions

  1. Place the chicken in the crockpot.
  2. Whisk together honey, soy sauce, ketchup, vinegar, garlic, ginger, and sesame oil.
  3. Pour the mixture over the chicken.
  4. Cook on Low for 4–5 hours or High for 2–3 hours.
  5. Remove the chicken, shred it, and return it to the sauce.
  6. Stir in the cornstarch slurry to thicken.
  7. Sprinkle with sesame seeds and green onions.

Tell me why honey + soy sauce always tastes like pure comfort? This dish is sweet, savory, and unbelievably easy — a total set-and-forget dinner.

5. Crockpot Sweet & Sour Chicken

This slow cooker version gives you that classic sweet-tangy flavor without the deep-frying or heavy breading. The chicken gets tender, the veggies stay vibrant, and the sauce turns perfectly glossy.

Ingredients

  • 1 1/2 lbs chicken breasts or thighs, cut into chunks
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 1/2 cup pineapple chunks (fresh or canned)
  • 1/2 cup pineapple juice
  • 1/3 cup rice vinegar
  • 1/3 cup ketchup
  • 1/4 cup soy sauce
  • 1/3 cup brown sugar or honey
  • 2 garlic cloves, minced
  • 1 tbsp cornstarch + 2 tbsp water

Instructions

  1. Add chicken, bell peppers, onion, and pineapple to the crockpot.
  2. Whisk pineapple juice, vinegar, ketchup, soy sauce, sugar, and garlic.
  3. Pour the sauce over everything.
  4. Cook on Low for 5–6 hours or High for 2–3 hours.
  5. Add the cornstarch slurry and cook 10–15 minutes to thicken.
  6. Serve with rice.

Why does sweet and sour sauce taste good on literally anything? This version hits that perfect balance without being overly sugary or greasy.

6. Slow Cooker Kung Pao Chicken

This crockpot Kung Pao Chicken gives you all the spicy, savory, slightly sweet flavors of the classic — without the oil, the stir‑fry stress, or the smoky kitchen. It’s bold, saucy, and loaded with tender chicken and crunchy peanuts.

Ingredients

  • 1 1/2 lbs chicken breasts or thighs, cut into chunks
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 1/2 cup soy sauce
  • 1/3 cup rice vinegar
  • 1/4 cup hoisin sauce
  • 1/4 cup honey
  • 1–2 tsp red pepper flakes (your spice level!)
  • 1/2 cup roasted peanuts
  • 1 tbsp cornstarch + 2 tbsp water
  • Green onions for topping

Instructions

  1. Add chicken, peppers, onion, garlic, and ginger to the crockpot.
  2. In a bowl, whisk soy sauce, vinegar, hoisin, honey, and red pepper flakes.
  3. Pour the sauce over the chicken.
  4. Cook on Low for 4–5 hours or High for 2–3 hours.
  5. Stir in the cornstarch slurry to thicken.
  6. Add peanuts and mix.
  7. Garnish with green onions.

Ever crave something spicy but still want to stay comfy at home? This slow cooker Kung Pao hits that sweet spot — bold flavor, no frying, no effort.

7. Crockpot Lo Mein (Slow Cooker Noodles)

Yes — you can make lo mein in the crockpot, and yes, it turns out shockingly good. The veggies become perfectly tender, the noodles absorb all that savory sauce, and the whole dish tastes like the coziest version of takeout noodles.

Ingredients

  • 8 oz lo mein or spaghetti noodles
  • 1 1/2 cups vegetable broth
  • 1/3 cup low-sodium soy sauce
  • 3 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 cup shredded carrots
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 cup broccoli florets
  • Green onions & sesame seeds for topping

Instructions

  1. Add carrots, bell pepper, peas, and broccoli to the crockpot.
  2. Whisk broth, soy sauce, hoisin, sesame oil, honey, garlic, and ginger.
  3. Pour the sauce over the veggies.
  4. Cook on Low for 3–4 hours.
  5. Add the noodles (uncooked) during the last 20–30 minutes. Stir occasionally.
  6. Serve with green onions and sesame seeds.

Who knew noodles in a slow cooker could work this well? It’s cozy, slurpy, and honestly better than the lo mein from half the takeout places I’ve tried.

8. Slow Cooker Mongolian Beef

This slow cooker Mongolian beef tastes like the glossy, ultra‑savory takeout version we all love — but the beef turns even more tender, and the sauce gets richer as it simmers. It’s sweet, salty, garlicky, and ridiculously satisfying.

Ingredients

  • 1 1/2 lbs flank steak, thinly sliced
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup beef broth
  • 1/3 cup brown sugar
  • 1 tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tbsp cornstarch + 2 tbsp water
  • Green onions & sesame seeds for topping

Instructions

  1. Add sliced beef to the crockpot.
  2. Whisk soy sauce, broth, brown sugar, sesame oil, garlic, and ginger.
  3. Pour sauce over the beef.
  4. Cook on Low for 4–5 hours.
  5. Add cornstarch slurry during the last 15 minutes to thicken.
  6. Garnish with sesame seeds and green onions.

Why does Mongolian beef always hit the crave button? The crockpot makes it melt-in-your-mouth soft and sooo flavorful with basically zero effort.

9. Crockpot Cashew Chicken

If you love that perfect mix of tender chicken, crunchy nuts, and a sticky-sweet sauce, this crockpot cashew chicken will be your new weekly addiction. It tastes like your favorite takeout order but way fresher and lighter.

Ingredients

  • 1 1/2 lbs chicken breasts or thighs, diced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 1/4 cup honey or brown sugar
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tsp chili flakes (optional)
  • 1 cup raw cashews
  • 1 tbsp cornstarch + 2 tbsp water
  • Green onions for topping

Instructions

  1. Add diced chicken to the crockpot.
  2. In a bowl, whisk soy sauce, vinegar, ketchup, honey, garlic, ginger, and chili flakes.
  3. Pour the sauce over the chicken.
  4. Cook on Low for 4–5 hours.
  5. Add the cashews and cornstarch slurry during the last 20 minutes.
  6. Stir, thicken, and serve with green onions.

Why is crunchy + saucy always the best combo? This dish has that perfect balance of sweet, savory, sticky, and satisfying.

10. Slow Cooker Chinese BBQ Pork (Char Siu)

This crockpot Char Siu gives you that iconic sweet, smoky, glossy flavor of Chinese BBQ pork — without turning your oven into a sauna. The pork becomes unbelievably tender and soaks up every drop of the marinade.

Ingredients

  • 2 lbs pork shoulder or pork loin
  • 1/3 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 garlic cloves, minced
  • 1 tsp Chinese five-spice
  • 1 tsp grated ginger
  • 1 tbsp cornstarch + 2 tbsp water
  • Green onions for serving

Instructions

  1. Place pork in the crockpot.
  2. Whisk hoisin, soy sauce, honey, sugar, vinegar, sesame oil, garlic, five-spice, and ginger.
  3. Pour the sauce over the pork.
  4. Cook on Low for 6–7 hours or High for 3–4 hours.
  5. Remove pork, shred or slice, and set aside.
  6. Thicken the sauce with cornstarch slurry.
  7. Add pork back into the sauce.
  8. Garnish with green onions.

Ever wonder why Char Siu tastes so addictive? It’s that sweet-savory-five-spice magic — and the crockpot makes it even better.

11. Crockpot Hot & Sour Soup

This slow cooker version of hot and sour soup brings you all the tangy, peppery goodness of the restaurant classic — but lighter, fresher, and made with simple ingredients you probably already have. It’s cozy, flavorful, and surprisingly easy.

Ingredients

  • 8 oz mushrooms, sliced
  • 1 block (14 oz) firm tofu, cubed
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 1 tbsp grated ginger
  • 6 cups chicken or vegetable broth
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tbsp chili paste or sriracha
  • 1 tsp black pepper
  • 1 tsp white pepper (optional but authentic)
  • 1 tbsp cornstarch + 2 tbsp water
  • 2 eggs, lightly whisked
  • Green onions for serving

Instructions

  1. Add mushrooms, tofu, onion, garlic, ginger, broth, soy sauce, vinegar, chili paste, and peppers to the crockpot.
  2. Cook on Low for 4–5 hours.
  3. Stir in the cornstarch slurry and let thicken.
  4. Drizzle the whisked eggs slowly while stirring to create ribbons.
  5. Taste and adjust seasoning.
  6. Serve with green onions.

How does something this simple taste so bold? The tangy vinegar, warm pepper, and silky egg ribbons make this soup feel like a hug with attitude.

12. Slow Cooker Chinese Lemon Chicken

If you love bright, zesty flavors, this slow cooker lemon chicken will be your new obsession. It’s lightly sweet, tangy, and way fresher than anything you’d get from a takeout box. The chicken becomes melt-in-your-mouth tender and the sauce is pure sunshine.

Ingredients

  • 1 1/2 lbs chicken breasts or thighs, cut into chunks
  • 1/2 cup chicken broth
  • 1/3 cup soy sauce
  • 1/3 cup lemon juice (fresh is best!)
  • 1/4 cup honey
  • 2 tbsp brown sugar
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tbsp cornstarch + 2 tbsp water
  • Lemon zest & green onions for serving

Instructions

  1. Add chicken to the crockpot.
  2. Whisk broth, soy sauce, lemon juice, honey, brown sugar, garlic, and ginger.
  3. Pour the sauce over the chicken.
  4. Cook on Low for 4–5 hours or High for 2–3 hours.
  5. Stir in the cornstarch slurry and let it thicken.
  6. Garnish with lemon zest and green onions.

Why does lemon always make everything taste instantly fresher? This one is bright, saucy, and ridiculously easy — a total weeknight win.

13. Crockpot Chinese Chicken Fried Rice

Yes, you can actually make fried rice in a slow cooker — and it turns out shockingly delicious. The rice absorbs all the savory flavors, the veggies stay tender, and the chicken makes it a full, satisfying meal. It tastes like cozy takeout comfort… minus the grease.

Ingredients

  • 2 cups jasmine rice (uncooked, rinsed)
  • 1 1/2 lbs chicken breasts, diced
  • 3 cups chicken broth
  • 1 cup frozen peas and carrots
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 2 eggs, lightly scrambled
  • Green onions for serving

Instructions

  1. Add rice, chicken, broth, peas and carrots, onion, garlic, soy sauce, sesame oil, and ginger to the crockpot.
  2. Stir gently to combine.
  3. Cook on High for 2–3 hours, checking occasionally so the rice doesn’t overcook.
  4. Stir in the scrambled eggs at the end.
  5. Taste and adjust seasoning.
  6. Serve topped with green onions.

Who knew fried rice could be this easy? The crockpot version is hands-off, flavorful, and way less oily than restaurant versions.

14. Slow Cooker Chinese Chicken Noodle Soup

This cozy noodle soup brings all the soothing flavors of classic Chinese comfort food — delicate broth, tender chicken, soft noodles, and hints of ginger and garlic. It’s simple, nourishing, and perfect for days when you want something warm and effortless.

Ingredients

  • 1 1/2 lbs chicken breasts or thighs
  • 6 cups chicken broth
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 cup shredded carrots
  • 1 cup bok choy or spinach
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 6–8 oz Chinese egg noodles (or ramen)
  • Green onions for topping

Instructions

  1. Add chicken, broth, onion, garlic, ginger, carrots, soy sauce, vinegar, and sesame oil to the crockpot.
  2. Cook on Low for 6 hours or High for 3 hours.
  3. Remove chicken, shred it, and return it to the pot.
  4. Add noodles and cook for another 10–15 minutes, until soft.
  5. Stir in bok choy or spinach during the last few minutes.
  6. Serve with green onions.

Isn’t noodle soup basically edible therapy? This slow cooker version is cozy, flavorful, and feels like a warm hug after a long day.

Conclusion

And there you have it — 14 crockpot Chinese recipes that taste just as bold, saucy, and delicious as your favorite takeout…but without the price tag, the grease, or the delivery wait time. Pretty great deal, right?

I love how these slow cooker meals give you all the iconic flavors — sweet, spicy, tangy, garlicky, umami-packed — while letting you live your life and not hover over a stove. Ever notice how food tastes even better when you barely had to work for it? IMO, that’s the true beauty of slow cooking. 🙂

Whether you’re craving melt-in-your-mouth beef, sticky chicken, bright noodle bowls, or comforting soups, this list gives you tons of options that are easy, homemade, and honestly better than half the takeout menus out there.

So pick a recipe, toss everything into the crockpot, and let the magic happen. Your kitchen stays clean, your wallet stays happy, and your dinner tastes incredible — that’s a win from every angle.

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