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If you’re like me, there are nights when nothing sounds better than Chinese takeout, but I don’t want to wait for delivery or pay those high prices.

I’ve spent years experimenting in my kitchen, trying to recreate those flavors at home, and I’ve learned something amazing: you really can make Chinese food in your crockpot that tastes just as good, if not better, than takeout.

I started using my crockpot for these recipes because I wanted a solution that saved me time while still delivering bold, authentic flavors.

You can throw a few ingredients in the morning, go about your day, and come home to a meal that’s ready to serve.

You don’t have to fry anything, you don’t have to constantly stir sauces, and cleanup is minimal. I’ve tested and perfected all of these recipes, and I’m excited to share them with you.

In this guide, I’ll show you 21 of my favorite crockpot Chinese recipes. Each one is easy to make, packed with flavor, and perfect for busy nights or meal prep.

I promise these dishes will make you forget about takeout.

1. Crockpot Orange Chicken

Prep Time: 15 minutes
Cook Time: 4 to 5 hours
Servings: 4

I love Orange Chicken because it tastes indulgent, but I don’t always want to deal with frying.

Using my crockpot, I can get the same sweet, tangy flavor while keeping the chicken juicy and tender.

I like to serve it over steamed rice, and I always sprinkle green onions and sesame seeds on top because it makes the dish feel more special.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into bite size pieces
1 cup fresh orange juice
1/4 cup low sodium soy sauce
2 tbsp honey
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch mixed with 2 tbsp water
Green onions and sesame seeds for garnish

Instructions:

Place chicken in the crockpot.
Mix orange juice, soy sauce, honey, garlic, and ginger in a bowl. Pour over chicken.
Cook on low for 4 to 5 hours until chicken is tender.
About 15 minutes before serving, stir in the cornstarch mixture to thicken the sauce.
Serve over steamed rice and sprinkle with green onions and sesame seeds.

Pro Tip: Zest an orange into the sauce before cooking for extra brightness.

2. Crockpot Beef and Broccoli

Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 4

Beef and broccoli is one of my go-to meals when I want something hearty and healthy.

I like to add the broccoli near the end so it stays crisp and bright, which gives a nice contrast to the tender beef.

You’ll love how the sauce infuses the meat while still coating the vegetables perfectly.

Ingredients:

1 lb flank steak, thinly sliced
2 cups broccoli florets
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup beef broth
3 garlic cloves, minced
2 tsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

Place beef in the crockpot.
Combine soy sauce, brown sugar, beef broth, garlic, and sesame oil. Pour over beef.
Cook on low for 4 hours.
Add broccoli and cornstarch mixture 30 minutes before serving.
Serve over rice or noodles.

Tip: Slice the beef thinly against the grain to make it extra tender.

3. Crockpot General Tso’s Chicken

Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 4

General Tso’s Chicken is sweet, savory, and just slightly spicy. I use my crockpot because it allows the chicken to soak in the sauce while staying juicy.

You can adjust the heat with the chili flakes, so it’s perfect if you like it mild or a little fiery.

Serving it with steamed broccoli makes it feel complete, and you’ll be surprised at how easy it is to get the takeout flavor at home.

Ingredients:

1.5 lbs chicken thighs, cut into bite sized pieces
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup rice vinegar
2 tbsp honey
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp red chili flakes
1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

Place chicken in the crockpot.
Mix the remaining ingredients, except cornstarch, and pour over chicken.
Cook on low for 4 hours.
Stir in cornstarch mixture 15 minutes before serving to thicken.
Serve with rice and broccoli.

Pro Tip: Add the chili flakes gradually so you can control the spice level.

4. Crockpot Sweet and Sour Pork

Prep Time: 15 minutes
Cook Time: 4 to 5 hours
Servings: 4

I love Sweet and Sour Pork because it reminds me of takeout, but with fresher flavors.

Using the crockpot makes the pork tender while the sauce thickens perfectly. I like adding bell peppers and pineapple for sweetness and texture.

You can serve this over rice or noodles and it always disappears fast.

Ingredients:

1.5 lbs pork shoulder, cut into cubes
1/2 cup pineapple juice
1/4 cup rice vinegar
1/4 cup brown sugar
1/4 cup ketchup
1 bell pepper, sliced
1/2 cup pineapple chunks
1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

Place pork in the crockpot.
Combine pineapple juice, rice vinegar, brown sugar, and ketchup. Pour over pork.
Cook on low for 4 to 5 hours.
Add bell peppers, pineapple, and cornstarch mixture 30 minutes before serving.
Serve over rice or noodles.

5. Crockpot Mongolian Beef

Prep Time: 10 minutes
Cook Time: 3 to 4 hours
Servings: 4

Mongolian Beef is one of my favorites because it’s sweet, savory, and melts in your mouth.

Using the crockpot allows the sauce to fully coat the beef while it cooks slowly.

You can garnish with green onions to give it a fresh flavor and a nice pop of color.

Ingredients:

1 lb flank steak, thinly sliced
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup water
3 garlic cloves, minced
1 tsp ginger, minced
2 tsp cornstarch mixed with 2 tbsp water
Green onions for garnish

Instructions:

Place beef in the crockpot.
Mix soy sauce, brown sugar, water, garlic, and ginger. Pour over beef.
Cook on low for 3 to 4 hours until tender.
Stir in cornstarch mixture 15 minutes before serving.
Garnish with green onions and serve over rice.

6. Crockpot Kung Pao Chicken

Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 4

Kung Pao Chicken is slightly spicy, savory, and a little sweet.

I use the crockpot to make it simple because the chicken becomes tender while soaking in the sauce.

Adding peanuts at the end gives it a nice crunch, and serving it with rice completes the meal.

Ingredients:

1.5 lbs chicken thighs, cut into bite sized pieces
1/4 cup soy sauce
2 tbsp hoisin sauce
2 tbsp rice vinegar
1 tbsp honey
3 garlic cloves, minced
1 tsp ginger, minced
1 tsp red chili flakes
1/2 cup roasted peanuts
1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

Place chicken in the crockpot.
Combine soy sauce, hoisin, vinegar, honey, garlic, ginger, and chili flakes. Pour over chicken.
Cook on low 4 hours.
Stir in cornstarch mixture 15 minutes before serving.
Sprinkle peanuts on top and serve with rice.

7. Crockpot Honey Garlic Chicken

Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 4

Honey Garlic Chicken is one of those dishes I make when I want something sweet, savory, and super easy.

I love how the crockpot lets the chicken soak up the garlic and honey flavors, making it tender and flavorful without me standing over the stove.

You’ll find yourself reaching for this recipe on busy weeknights because it’s so simple and satisfying.

Ingredients:

1.5 lbs chicken thighs, boneless and skinless
1/2 cup soy sauce
1/3 cup honey
4 garlic cloves, minced
1 tsp ginger, grated
1/4 tsp black pepper
1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

Place chicken in the crockpot.
Mix soy sauce, honey, garlic, ginger, and pepper. Pour over the chicken.
Cook on low for 4 hours.
Stir in the cornstarch mixture 15 minutes before serving to thicken the sauce.
Serve over rice and enjoy the sweet garlic flavor.

8. Crockpot Sweet and Sour Chicken

Prep Time: 15 minutes
Cook Time: 4 to 5 hours
Servings: 4

Sweet and Sour Chicken is one of my comfort food favorites because it’s tangy, lightly sweet, and easy to make in a crockpot.

I like adding bell peppers and pineapple to give it a little texture and freshness.

You’ll love how the chicken soaks up the sauce while staying tender, making it perfect for dinner or leftovers the next day.

Ingredients:

1.5 lbs chicken breast, cut into cubes
1/2 cup pineapple juice
1/4 cup rice vinegar
1/4 cup brown sugar
1/4 cup ketchup
1 red bell pepper, sliced
1/2 cup pineapple chunks
1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

Place chicken in the crockpot.
Mix pineapple juice, vinegar, brown sugar, and ketchup. Pour over chicken.
Cook on low for 4 to 5 hours.
Add bell peppers, pineapple, and cornstarch mixture 30 minutes before serving.
Serve with rice or noodles.

9. Crockpot Mongolian Chicken

Prep Time: 10 minutes
Cook Time: 3 to 4 hours
Servings: 4

Mongolian Chicken is sweet, savory, and slightly salty.

I love using the crockpot because the sauce slowly penetrates the chicken, creating that rich flavor you usually get from takeout.

You’ll notice how tender the chicken becomes and how the sauce thickens perfectly without any extra work.

Ingredients:

1.5 lbs chicken thighs, sliced
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup water
3 garlic cloves, minced
1 tsp ginger, minced
2 tsp cornstarch mixed with 2 tbsp water
1/2 cup green onions, chopped

Instructions:

Place chicken in the crockpot.
Mix soy sauce, brown sugar, water, garlic, and ginger. Pour over the chicken.
Cook on low for 3 to 4 hours.
Stir in cornstarch mixture 15 minutes before serving.
Top with green onions and serve with rice.

10. Crockpot Garlic Ginger Shrimp

Prep Time: 10 minutes
Cook Time: 2 to 3 hours
Servings: 4

I love shrimp dishes, but they can overcook quickly on the stove. Using a crockpot allows me to cook shrimp gently in garlic and ginger flavors.

You’ll find the shrimp stays tender, juicy, and infused with the sauce.

I usually serve this over rice or noodles, and it’s one of my favorite quick dinners when I want something light but full of flavor.

Ingredients:

1 lb large shrimp, peeled and deveined
1/2 cup soy sauce
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp honey
1 tbsp cornstarch mixed with 2 tbsp water
1/2 tsp red pepper flakes (optional)

Instructions:

Place shrimp in the crockpot.
Mix soy sauce, garlic, ginger, honey, and red pepper flakes. Pour over shrimp.
Cook on low for 2 to 3 hours.
Stir in cornstarch mixture 10 minutes before serving to thicken.
Serve over rice or noodles.

11. Crockpot Sweet Chili Chicken

Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 4

Sweet Chili Chicken is a personal favorite because it’s a little spicy, a little sweet, and super comforting.

I like how easy it is to throw everything in the crockpot and let it cook while I get other things done.

You’ll love the flavor depth that slow cooking brings, and it pairs perfectly with steamed rice or vegetables.

Ingredients:

1.5 lbs chicken thighs, cut into bite size pieces
1/2 cup sweet chili sauce
1/4 cup soy sauce
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp cornstarch mixed with 2 tbsp water
1/2 tsp crushed red pepper (optional)

Instructions:

Place chicken in the crockpot.
Mix sweet chili sauce, soy sauce, garlic, ginger, and crushed red pepper. Pour over chicken.
Cook on low for 4 hours.
Stir in cornstarch mixture 15 minutes before serving.
Serve with rice or noodles.

12. Crockpot Teriyaki Chicken

Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 4

Teriyaki Chicken is a dish I make when I want something sweet, savory, and satisfying without spending hours in the kitchen.

I love how the crockpot lets the chicken soak up the teriyaki sauce while staying tender and juicy.

You can serve it over rice, noodles, or even cauliflower rice, and I guarantee you’ll be impressed with how much flavor you get with almost no effort.

Ingredients:

1.5 lbs chicken thighs, boneless and skinless
1/2 cup soy sauce
1/3 cup honey
1/4 cup rice vinegar
3 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch mixed with 2 tbsp water
1/2 tsp sesame oil
Sesame seeds for garnish

Instructions:

Place chicken in the crockpot.
Mix soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Pour over chicken.
Cook on low for 4 hours.
Stir in cornstarch mixture 15 minutes before serving to thicken the sauce.
Sprinkle with sesame seeds and serve over rice or noodles.

13. Crockpot Szechuan Chicken

Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 4

Szechuan Chicken is one of my favorite spicy dishes, and using the crockpot makes it so easy to achieve the deep, bold flavors without overcooking the chicken.

I like adding a touch of red chili flakes so you can control how spicy it gets.

You’ll love how the sauce slowly infuses into the chicken, making every bite rich and flavorful.

Ingredients:

1.5 lbs chicken thighs, cut into bite size pieces
1/2 cup soy sauce
2 tbsp hoisin sauce
1/4 cup rice vinegar
1 tbsp honey
3 garlic cloves, minced
1 tsp ginger, grated
1/2 tsp red chili flakes (adjust to taste)
1 tbsp cornstarch mixed with 2 tbsp water
Green onions for garnish

Instructions:

Place chicken in the crockpot.
Mix soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, and red chili flakes. Pour over chicken.
Cook on low for 4 hours.
Stir in cornstarch mixture 15 minutes before serving.
Garnish with green onions and serve with rice.

14. Crockpot Lemon Chicken

Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 4

Lemon Chicken is bright, tangy, and perfect if you want a lighter Chinese dish.

I love how easy it is to make in the crockpot because the chicken stays tender while soaking in the zesty lemon flavor.

You can serve this with steamed broccoli and rice, and it always feels fresh and satisfying.

Ingredients:

1.5 lbs chicken breast, cut into cubes
1/2 cup chicken broth
1/4 cup lemon juice
2 tbsp soy sauce
2 tbsp honey
3 garlic cloves, minced
1 tsp ginger, grated
1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

Place chicken in the crockpot.
Mix chicken broth, lemon juice, soy sauce, honey, garlic, and ginger. Pour over chicken.
Cook on low for 4 hours.
Stir in cornstarch mixture 15 minutes before serving to thicken the sauce.
Serve over rice and enjoy the fresh lemon flavor.

15. Crockpot Cashew Chicken

Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 4

Cashew Chicken is one of those dishes I make when I want something nutty, savory, and full of texture.

I love using my crockpot because the chicken absorbs the sauce while remaining tender, and the cashews added at the end give it a nice crunch.

You’ll find that this is perfect for dinner and works great as leftovers the next day.

Ingredients:

1.5 lbs chicken thighs, cut into bite size pieces
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup chicken broth
2 tbsp honey
3 garlic cloves, minced
1 tsp ginger, grated
1/2 cup roasted cashews
1 tbsp cornstarch mixed with 2 tbsp water
1/2 tsp sesame oil

Instructions:

Place chicken in the crockpot.
Mix soy sauce, hoisin sauce, chicken broth, honey, garlic, ginger, and sesame oil. Pour over chicken.
Cook on low for 4 hours.
Stir in cornstarch mixture 15 minutes before serving to thicken the sauce.
Add cashews and serve over rice or noodles.

16. Crockpot Pineapple Chicken

Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 4

Pineapple Chicken is one of my favorites when I want a meal that’s a little sweet and a little tangy.

I love how the crockpot brings out the pineapple flavor in the sauce while keeping the chicken tender.

You’ll notice that adding pineapple chunks near the end keeps them fresh and juicy, giving a perfect contrast to the savory sauce.

Ingredients:

1.5 lbs chicken thighs, cut into bite size pieces
1/2 cup pineapple juice
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar
3 garlic cloves, minced
1 tsp ginger, grated
1/2 cup pineapple chunks
1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

Place chicken in the crockpot.
Mix pineapple juice, soy sauce, vinegar, brown sugar, garlic, and ginger. Pour over chicken.
Cook on low for 4 hours.
Stir in cornstarch mixture 15 minutes before serving and add pineapple chunks.
Serve over rice and enjoy the sweet and tangy flavors.

17. Crockpot Orange Beef

Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 4

Orange Beef is my go-to when I want a slightly more indulgent takeout-style dish.

The slow cooking lets the beef soak up the citrusy orange sauce while staying perfectly tender.

You’ll find that the sauce thickens beautifully, coating every piece of beef, and it pairs wonderfully with steamed rice or noodles.

Ingredients:

1 lb flank steak, thinly sliced
1 cup fresh orange juice
1/4 cup soy sauce
2 tbsp honey
3 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch mixed with 2 tbsp water
Green onions for garnish

Instructions:

Place beef in the crockpot.
Mix orange juice, soy sauce, honey, garlic, and ginger. Pour over beef.
Cook on low for 4 hours until beef is tender.
Stir in cornstarch mixture 15 minutes before serving to thicken the sauce.
Garnish with green onions and serve with rice.

18. Crockpot Honey Sesame Beef

Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 4

Honey Sesame Beef is one of my favorite dishes when I want sweet, sticky, and savory flavors. I love using the crockpot because it makes the beef so tender while the sauce becomes rich and flavorful. Adding sesame seeds at the end gives it a nice texture and that takeout feel you’re used to.

Ingredients:

1 lb beef, thinly sliced
1/2 cup soy sauce
1/3 cup honey
2 tbsp rice vinegar
2 garlic cloves, minced
1 tsp ginger, grated
1 tbsp cornstarch mixed with 2 tbsp water
1 tsp sesame seeds

Instructions:

Place beef in the crockpot.
Mix soy sauce, honey, rice vinegar, garlic, and ginger. Pour over beef.
Cook on low for 4 hours.
Stir in cornstarch mixture 15 minutes before serving.
Sprinkle with sesame seeds and serve over rice or noodles.

19. Crockpot Spicy Garlic Tofu (Vegetarian Option)

Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 4

I wanted to include a vegetarian option, and Spicy Garlic Tofu is perfect.

You’ll find the tofu absorbs the flavors beautifully in the crockpot.

If you like spicy food, you’ll love how the garlic and chili mix perfectly with soy sauce.

I like serving this with steamed vegetables and rice for a complete meal.

Ingredients:

1 block firm tofu, cubed
1/2 cup soy sauce
2 tbsp hoisin sauce
2 cloves garlic, minced
1 tsp ginger, grated
1/2 tsp red chili flakes
1 tbsp cornstarch mixed with 2 tbsp water
1 tbsp sesame oil

Instructions:

Place tofu in the crockpot.
Mix soy sauce, hoisin, garlic, ginger, and chili flakes. Pour over tofu.
Cook on low for 3 hours.
Stir in cornstarch mixture 15 minutes before serving.
Serve with rice and your favorite steamed vegetables.

20. Crockpot Garlic Sesame Green Beans (Side Dish)

Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 4

Even the simplest vegetable can taste amazing with a little garlic and sesame oil.

I make these Green Beans as a side dish to complement any of the main recipes above. You’ll love how tender they get while staying crisp and flavorful.

Ingredients:

1 lb fresh green beans, trimmed
2 tbsp soy sauce
1 tbsp sesame oil
3 garlic cloves, minced
1/4 tsp black pepper
1 tsp sesame seeds

Instructions:

Place green beans in the crockpot.
Mix soy sauce, sesame oil, garlic, and black pepper. Pour over green beans.
Cook on low for 2 hours.
Sprinkle with sesame seeds before serving.

21. Crockpot Chinese BBQ Ribs

Prep Time: 10 minutes
Cook Time: 5 hours
Servings: 4–6

Chinese BBQ Ribs are my favorite dish to make when I want something special.

The crockpot makes the ribs fall-off-the-bone tender while the sauce becomes rich and sticky.

You’ll love the smoky-sweet flavor, and it’s a crowd pleaser for family dinners.

Ingredients:

2 lbs pork ribs
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
2 garlic cloves, minced
1 tsp ginger, grated
1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

Place ribs in the crockpot.
Mix hoisin sauce, soy sauce, honey, garlic, and ginger. Pour over ribs.
Cook on low for 5 hours.
Stir in cornstarch mixture 15 minutes before serving to thicken.
Serve as is or with steamed rice for a hearty meal.

How to Store Your Crockpot Chinese Meals

I often make extra portions of these recipes so I don’t have to cook every night.

You can store most of them in airtight containers in the fridge for 3 to 4 days. When reheating, I like to warm gently on the stove or in the microwave to keep the sauce rich.

If you want to freeze meals, portion them into freezer-safe containers or bags. Most dishes keep well for up to 2 months. I usually thaw overnight in the fridge and reheat slowly for the best flavor.

For rice or noodles, I store them separately so they don’t get mushy. This keeps everything tasting fresh when you’re ready to eat.

Keto-Friendly Replacements

If you’re on keto, you can still enjoy these meals with a few simple swaps:

Rice/Noodles: Use cauliflower rice, shirataki noodles, or zucchini noodles. I love cauliflower rice because it soaks up the sauce.
Sugar & Honey: Swap brown sugar or honey with erythritol, monk fruit, or a keto syrup. I usually reduce the amount slightly.
Cornstarch: Use xanthan gum or glucomannan to thicken sauces instead of cornstarch. I add it at the end to avoid clumps.
Pineapple & Hoisin: Skip pineapple or use a few drops of pineapple extract. For hoisin, use a low-carb version or mix soy sauce, sesame oil, garlic, and a keto sweetener.

These swaps let you enjoy almost all the recipes without breaking your keto plan. I use them all the time, and the dishes still taste amazing.

Final Thoughts

I love sharing these crockpot Chinese recipes because they’ve completely changed the way I cook at home. You can enjoy your favorite takeout flavors without the hassle, and I promise once you try these, you’ll never feel the need to order delivery again.

The beauty of these recipes is how easy and flexible they are. You can mix and match sauces, swap proteins, or try keto-friendly options. I always keep a few of these meals in the fridge or freezer for busy nights, and it makes life so much simpler.

I encourage you to try a few recipes this week. Start with your favorite takeout dish and see how good it feels to make it at home. I’m confident you’ll love it, and you’ll enjoy the pride of knowing you made it yourself.

Amazon Shopping List for Your Crockpot Chinese Cooking

I’ve included the tools and ingredients I personally use to make these recipes easier and more fun. You can find them all on Amazon:

SimpleHouseware Stackable Crockpot Lid Rack – keeps your lids organized.
OXO Good Grips Measuring Cups – for precise sauce measurements.
YouCopia Stackable Spice Rack – perfect for keeping your soy sauce, spices, and seasonings handy.
Copco Non Skid Lazy Susan – makes accessing sauces and oils effortless.
Silicone Tongs Set – ideal for turning chicken or beef in your crockpot.
Crockpot Liners – optional but makes cleanup super easy.