There’s nothing like coming home to the aroma of a meal that’s been simmering all day, especially when it’s packed with the vibrant flavors of Asia. Our roundup of 20 Delicious Asian Crock Pot Recipes is your ticket to easy, flavorful weeknight dinners. From savory curries to tender stir-fries, these slow-cooked wonders promise minimal fuss and maximum taste. Let’s dive into a world of effortless cooking and bold flavors!
Slow Cooker Korean Beef Tacos
Today, as the light fades softly outside, I find myself drawn to the comforting embrace of my slow cooker, ready to embark on a culinary journey that blends the bold flavors of Korea with the familiar comfort of tacos. This dish, a harmonious marriage of cultures, promises warmth and satisfaction with every bite.
Ingredients
- For the beef:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 tbsp vegetable oil
- For the sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes
- For serving:
- 8 small flour tortillas
- 1 cup shredded cabbage
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes and sear until browned on all sides, about 3-4 minutes per side. Transfer the beef to the slow cooker.
- In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Pour the sauce over the beef in the slow cooker, ensuring the beef is well coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shreds with a fork. Tip: For deeper flavor, let the beef marinate in the sauce for an hour before cooking.
- Once cooked, shred the beef directly in the slow cooker using two forks, mixing it well with the sauce. Tip: If the sauce is too thin, simmer the shredded beef uncovered for an additional 30 minutes to thicken.
- Warm the flour tortillas according to package instructions. Tip: For extra flavor, lightly toast the tortillas in a dry skillet over medium heat for about 30 seconds per side.
- Assemble the tacos by placing a generous amount of shredded beef on each tortilla, topped with shredded cabbage, sliced green onions, and a sprinkle of sesame seeds.
Every bite of these Slow Cooker Korean Beef Tacos offers a delightful contrast of textures, from the tender, flavorful beef to the crisp freshness of the cabbage. The rich, savory sauce, with its hint of sweetness and spice, clings perfectly to the beef, making each taco a deeply satisfying experience. Serve them with a side of kimchi for an extra kick of flavor.
Crock Pot Thai Peanut Chicken
Dusk settles softly outside, and inside, the comforting aroma of Crock Pot Thai Peanut Chicken begins to fill the kitchen, a gentle reminder of the simple joys of slow cooking.
Ingredients
- For the sauce:
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp lime juice
- 2 tsp minced garlic
- 1 tsp grated ginger
- 1/2 tsp red pepper flakes
- For the chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 red bell pepper, sliced
- 1/2 cup chicken broth
- For serving:
- 1/4 cup chopped peanuts
- 2 tbsp chopped cilantro
- 2 cups cooked jasmine rice
Instructions
- In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes until smooth to create the sauce.
- Place chicken thighs at the bottom of the crock pot, then layer sliced red bell pepper on top.
- Pour the prepared sauce over the chicken and peppers, ensuring everything is evenly coated.
- Add chicken broth to the crock pot to prevent drying out during cooking.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
- Once cooked, use two forks to shred the chicken directly in the crock pot, mixing it well with the sauce.
- Serve the Thai peanut chicken over cooked jasmine rice, garnished with chopped peanuts and cilantro for added crunch and freshness.
Best enjoyed when the peanut sauce clings lovingly to each strand of chicken, offering a perfect balance of sweet, savory, and spicy. Try wrapping it in lettuce leaves for a refreshing, low-carb alternative.
Vietnamese Pho in the Slow Cooker
Beneath the quiet hum of the kitchen, the slow cooker becomes a vessel for tradition, transforming simple ingredients into a bowl of Vietnamese Pho that whispers of home and warmth.
Ingredients
- For the broth:
- 2 lbs beef bones
- 1 onion, halved
- 1 piece ginger (2 inches), sliced
- 4 star anise
- 1 cinnamon stick
- 2 cloves
- 1 cardamom pod
- 1 tbsp coriander seeds
- 8 cups water
- 1 tbsp fish sauce
- 1 tsp salt
- For serving:
- 8 oz rice noodles
- 1/2 lb beef sirloin, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, sliced
- 1 lime, cut into wedges
- 2 cups bean sprouts
- 2 Thai basil sprigs
- 2 jalapeños, sliced
Instructions
- Preheat your oven to 400°F. Place the beef bones, onion halves, and ginger slices on a baking sheet. Roast for 30 minutes until they are deeply browned.
- Transfer the roasted bones, onion, and ginger to the slow cooker. Add the star anise, cinnamon stick, cloves, cardamom pod, and coriander seeds.
- Pour 8 cups of water into the slow cooker, ensuring all ingredients are submerged. Cover and cook on low for 8 hours.
- After cooking, strain the broth through a fine-mesh sieve into a large pot. Discard the solids. Stir in the fish sauce and salt.
- Prepare the rice noodles according to package instructions. Drain and divide among bowls.
- Top the noodles with thinly sliced beef sirloin. Ladle the hot broth over the beef to cook it slightly.
- Garnish with cilantro, green onions, lime wedges, bean sprouts, Thai basil, and jalapeños.
Just as the broth simmers to perfection, so does the harmony of flavors in this dish. The tender noodles and rich broth invite a sprinkle of lime and a dash of heat from the jalapeños, making each spoonful a discovery.
Slow Cooker Japanese Curry
Mornings like these, when the air carries a hint of autumn’s approach, I find myself drawn to the warmth and comfort of a slow-cooked meal. There’s something profoundly soothing about the way flavors meld and deepen over hours, especially in a dish as humble yet complex as Japanese curry.
Ingredients
- For the curry base:
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 carrots, cut into 1-inch pieces
- 2 potatoes, cut into 1-inch pieces
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- For the sauce:
- 3 cups water
- 1 package Japanese curry roux (3.5 oz)
Instructions
- Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the sliced onion to the skillet, sautéing until translucent and slightly caramelized, about 10 minutes.
- Transfer the onions to the slow cooker, layering the carrots and potatoes on top.
- In the same skillet, brown the chicken pieces in batches, ensuring each piece gets a golden crust, about 3 minutes per side.
- Add the browned chicken to the slow cooker, arranging it over the vegetables.
- Pour 3 cups of water into the slow cooker, ensuring it just covers the ingredients.
- Cover and cook on low for 6 hours, until the vegetables are tender and the chicken is cooked through.
- Break the curry roux into pieces and stir into the slow cooker until completely dissolved.
- Continue to cook uncovered for an additional 30 minutes, allowing the sauce to thicken.
The curry emerges rich and velvety, with a sweetness from the onions that balances the savory depth of the roux. Serve it over a bed of steamed rice, or for a twist, try it with udon noodles to soak up every bit of the flavorful sauce.
Crock Pot Mongolian Beef
Dusk settles softly outside, and the kitchen fills with the comforting aroma of Crock Pot Mongolian Beef, a dish that marries simplicity with deep, savory flavors. It’s the kind of meal that simmers patiently, allowing flavors to meld and tenderize, perfect for a quiet evening at home.
Ingredients
- For the beef: 1.5 lbs flank steak, sliced against the grain into 1/4-inch strips
- For the sauce: 1/2 cup soy sauce, 1/2 cup brown sugar, 1/4 cup hoisin sauce, 1/4 cup water, 2 tbsp minced garlic, 1 tbsp grated ginger, 1/2 tsp red pepper flakes
- For thickening: 2 tbsp cornstarch mixed with 2 tbsp water
- For garnish: 2 green onions, thinly sliced
Instructions
- Place the sliced flank steak at the bottom of the crock pot.
- In a medium bowl, whisk together soy sauce, brown sugar, hoisin sauce, water, minced garlic, grated ginger, and red pepper flakes until well combined. Pour this mixture over the beef in the crock pot.
- Cover and cook on low for 4 hours, ensuring the beef becomes tender but not overcooked. Tip: Resist the urge to stir too often to keep the beef intact.
- After 4 hours, mix cornstarch and water in a small bowl to create a slurry. Stir this into the crock pot to thicken the sauce. Tip: Add the slurry slowly to avoid clumping.
- Cover and cook for an additional 30 minutes on low, allowing the sauce to thicken around the beef.
- Garnish with sliced green onions before serving. Tip: For an extra crunch, sprinkle sesame seeds on top.
Rich in flavor with a velvety sauce clinging to each tender strip of beef, this dish pairs beautifully over a bed of steamed rice or nestled in lettuce wraps for a lighter option. The balance of sweet and savory, with just a hint of heat, makes it a versatile favorite for any occasion.
Slow Cooker Chinese Sweet and Sour Pork
Yesterday, as the evening light faded, I found myself drawn to the comforting embrace of my slow cooker, ready to embark on a culinary journey that promised both simplicity and depth of flavor. This dish, a tender homage to the classic sweet and sour pork, transforms humble ingredients into a symphony of taste with minimal effort.
Ingredients
- For the pork: 2 lbs pork shoulder, cut into 1-inch cubes
- For the sauce: 1 cup pineapple juice, 1/2 cup brown sugar, 1/3 cup rice vinegar, 1/4 cup ketchup, 2 tbsp soy sauce, 1 tbsp cornstarch
- For the vegetables: 1 red bell pepper, cut into chunks, 1 green bell pepper, cut into chunks, 1 cup pineapple chunks
Instructions
- Place the pork cubes in the slow cooker, ensuring they’re evenly spread out.
- In a medium bowl, whisk together the pineapple juice, brown sugar, rice vinegar, ketchup, soy sauce, and cornstarch until smooth. Pour this mixture over the pork.
- Cover and cook on low for 6 hours, or until the pork is tender and easily shreds with a fork. Tip: Resist the urge to open the lid frequently, as this can significantly increase cooking time.
- Add the bell peppers and pineapple chunks to the slow cooker, stirring gently to combine. Cover and cook for an additional 30 minutes on low, or until the vegetables are just tender. Tip: For crunchier vegetables, reduce the cooking time to 15 minutes.
- Once done, give the mixture a gentle stir to ensure the sauce coats everything evenly. Tip: If the sauce is too thin, mix 1 tbsp of cornstarch with 2 tbsp of water and stir into the slow cooker, then cook for an additional 10 minutes to thicken.
Delightfully, the pork emerges fork-tender, bathed in a glossy sauce that strikes the perfect balance between sweet and tangy. Serve it over a bed of steamed jasmine rice, or for a playful twist, spoon it into lettuce cups for a refreshing crunch.
Crock Pot Vietnamese Caramelized Pork Bowls
Dusk settles softly outside, and inside, the kitchen hums with the promise of something deeply comforting. This dish, a slow-cooked melody of sweet and savory, invites you to pause and savor each bite, much like the gentle unfolding of evening.
Ingredients
- For the pork:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- For the caramel sauce:
- 1/2 cup water
- 1/2 cup granulated sugar
- For serving:
- 4 cups cooked jasmine rice
- 1/2 cup sliced green onions
- 1/4 cup chopped cilantro
Instructions
- In a Crock Pot, combine pork shoulder cubes, fish sauce, brown sugar, garlic, and ginger. Stir to coat the pork evenly. Cover and set aside to marinate for at least 30 minutes, or overnight for deeper flavor.
- For the caramel sauce, heat granulated sugar in a small saucepan over medium heat. Do not stir. Watch closely as the sugar melts and turns amber in color, about 5-7 minutes. Tip: Swirl the pan gently if needed to ensure even melting.
- Carefully add water to the caramelized sugar (it will bubble vigorously). Stir until the caramel is fully dissolved into the water. Remove from heat.
- Pour the caramel sauce over the marinated pork in the Crock Pot. Stir to combine. Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork. Tip: Resist the urge to open the lid frequently, as this slows down the cooking process.
- Once cooked, use two forks to shred the pork directly in the Crock Pot, mixing it with the sauce. Tip: For a thicker sauce, remove the lid and cook on high for the last 30 minutes.
- Serve the caramelized pork over jasmine rice, garnished with green onions and cilantro.
Zesty and rich, the pork melts into the rice, each grain glistening with the sticky-sweet sauce. Consider topping with a fried egg for a luxurious twist, the yolk mingling with the caramel in a dance of flavors.
Slow Cooker Korean Short Ribs
Perhaps there’s no better way to welcome the weekend than with the comforting embrace of slow-cooked flavors, especially when it involves the rich, tender allure of Korean short ribs. This dish, a harmonious blend of sweet and savory, promises to fill your home with an aroma that’s both inviting and deeply satisfying.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/2 Asian pear, grated
- For the ribs:
- 3 lbs beef short ribs
- 1/2 cup water
- For garnish:
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and grated Asian pear to create the marinade.
- Add the beef short ribs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Transfer the marinated ribs and marinade into the slow cooker. Add 1/2 cup water to help create steam and prevent drying.
- Set the slow cooker to low and cook for 8 hours, or until the meat is fork-tender and easily pulls away from the bone.
- Once cooked, carefully remove the ribs from the slow cooker and place them on a serving platter. Spoon some of the cooking liquid over the ribs for extra moisture and flavor.
- Garnish with sliced green onions and sesame seeds before serving.
Remember, the key to tender ribs is patience; low and slow is the way to go. For an extra layer of flavor, you can broil the ribs for a few minutes after cooking to caramelize the edges. Serve these ribs over a bed of steamed rice or with a side of kimchi for a complete meal that celebrates the depth of Korean cuisine.
Rich in flavor and falling-off-the-bone tender, these slow cooker Korean short ribs are a testament to the magic of patience in cooking. The melt-in-your-mouth texture paired with the complex marinade makes every bite a delightful experience. Try serving them with a crisp, refreshing cucumber salad to balance the richness.
Crock Pot Thai Green Curry with Chicken
Many evenings, I find myself yearning for a meal that wraps me in warmth and whispers of distant places. This Crock Pot Thai Green Curry with Chicken does just that, blending the vibrant flavors of Thailand with the comforting ease of slow cooking.
Ingredients
- For the curry paste:
- 2 tbsp green curry paste
- 1 tbsp vegetable oil
- For the curry:
- 1.5 lbs chicken thighs, cut into 1-inch pieces
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 cup bamboo shoots, drained
- 1/2 cup Thai basil leaves
Instructions
- In a small bowl, mix the green curry paste with vegetable oil until smooth. This ensures the paste evenly flavors the dish.
- Place the chicken pieces at the bottom of the Crock Pot. Tip: Cutting the chicken into uniform sizes promotes even cooking.
- Pour the curry paste mixture over the chicken, stirring lightly to coat each piece.
- Add the coconut milk, chicken broth, fish sauce, and brown sugar to the Crock Pot. Stir to combine all ingredients.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. The slow cooking melds the flavors beautifully.
- Add the sliced red bell pepper and bamboo shoots during the last 30 minutes of cooking. This keeps the vegetables crisp and vibrant.
- Stir in the Thai basil leaves just before serving. Tip: The basil adds a fresh, aromatic finish to the curry.
Every spoonful of this curry offers a creamy, fragrant journey, with the chicken tender enough to fall apart at a glance. Serve it over a bed of jasmine rice or with a side of crispy roti for a meal that feels both indulgent and intimately familiar.
Slow Cooker Indonesian Beef Rendang
Remembering the first time I encountered the rich, aromatic flavors of Indonesian Beef Rendang, it felt like a warm embrace from a distant land. This slow cooker version brings that same comfort, with layers of spice and tenderness that unfold over hours, inviting you to savor each moment.
Ingredients
- For the paste:
- 4 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 2 shallots, finely chopped
- 2 tbsp vegetable oil
- For the rendang:
- 2 lbs beef chuck, cut into 2-inch cubes
- 1 can (13.5 oz) coconut milk
- 1 cup beef broth
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 2 kaffir lime leaves
- 1 lemongrass stalk, bruised
Instructions
- In a skillet over medium heat, warm the vegetable oil and sauté the garlic, ginger, and shallots until fragrant, about 2 minutes. Tip: This paste is the flavor base, so take your time to let the aromas fully develop.
- Transfer the paste to the slow cooker. Add the beef cubes, coconut milk, beef broth, tamarind paste, brown sugar, salt, turmeric, coriander, cumin, kaffir lime leaves, and lemongrass. Stir to combine. Tip: Browning the beef beforehand can add depth, but it’s optional for a quicker prep.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the sauce has thickened. Tip: Resist the urge to stir too often, as this can break down the beef too much.
- Once done, remove the kaffir lime leaves and lemongrass before serving. The rendang should be fork-tender, with a rich, caramelized sauce clinging to each piece.
Best enjoyed with steamed rice, the rendang’s deep flavors and melt-in-your-mouth texture make it a memorable dish. For a twist, try serving it alongside a crisp cucumber salad to cut through the richness.
Crock Pot Japanese Teriyaki Chicken
Sometimes, the simplest dishes bring the most comfort, especially when they simmer slowly, filling the kitchen with an aroma that feels like a warm hug. This Crock Pot Japanese Teriyaki Chicken is one of those dishes, effortlessly blending sweet and savory flavors into tender, fall-apart chicken that’s perfect over a bed of steamed rice.
Ingredients
- For the sauce:
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- For the chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger until the sugar dissolves completely.
- Place the chicken thighs in the Crock Pot and pour the sauce over them, ensuring each piece is well-coated.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
- Once cooked, remove the chicken from the Crock Pot and shred it using two forks.
- In a small bowl, mix the cornstarch and water to create a slurry, then stir it into the sauce remaining in the Crock Pot to thicken it.
- Return the shredded chicken to the Crock Pot, stirring to coat it evenly with the thickened sauce, and let it warm through for about 10 minutes.
What emerges is a dish where the chicken is irresistibly tender, soaked in a glossy, sweet-salty sauce that clings to every strand. Try serving it over a bowl of jasmine rice, garnished with thinly sliced green onions and a sprinkle of sesame seeds for a touch of crunch and color.
Slow Cooker Chinese BBQ Pork
Beneath the quiet hum of the kitchen, there’s something deeply comforting about letting flavors meld and tenderize over hours, a testament to patience and simplicity. This slow cooker Chinese BBQ pork is a humble homage to tradition, where each bite carries the warmth of home.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp five-spice powder
- For the pork:
- 2 lbs pork shoulder, cut into 2-inch chunks
Instructions
- In a medium bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, grated ginger, and five-spice powder until well combined.
- Place the pork chunks in the slow cooker and pour the marinade over them, ensuring each piece is well coated. Tip: For deeper flavor, let the pork marinate in the fridge for at least 2 hours before cooking, though this step is optional.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and easily shreds with a fork. Tip: Avoid opening the lid frequently to check on the pork, as this can significantly increase cooking time.
- Once cooked, use two forks to shred the pork directly in the slow cooker, mixing it with the sauce. Tip: For a caramelized finish, transfer the shredded pork to a baking sheet and broil for 2-3 minutes until the edges are slightly crispy.
Finally, the pork emerges succulent and richly flavored, with a perfect balance of sweet and savory notes. Serve it over steamed rice with a sprinkle of green onions, or tuck it into soft buns for a handheld delight that speaks to the soul.
Crock Pot Korean Kimchi Stew
Sometimes, the most comforting meals are the ones that simmer slowly, filling the kitchen with warmth and anticipation. This Crock Pot Korean Kimchi Stew is one such dish, a harmonious blend of spicy, sour, and umami flavors that come together effortlessly as you go about your day.
Ingredients
- For the stew base:
- 1 tablespoon sesame oil
- 1 cup chopped kimchi
- 1/2 cup kimchi juice
- 4 cups chicken broth
- For the protein and vegetables:
- 1 pound pork belly, sliced into bite-sized pieces
- 1 cup sliced tofu
- 1 cup sliced mushrooms
- 2 green onions, sliced
- For seasoning:
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sugar
- 1/2 teaspoon minced garlic
Instructions
- Heat the sesame oil in a pan over medium heat. Add the chopped kimchi and sauté for 2 minutes to enhance its flavor.
- Transfer the sautéed kimchi to the Crock Pot. Add the kimchi juice and chicken broth, stirring to combine.
- Layer the pork belly, tofu, mushrooms, and green onions on top of the kimchi mixture in the Crock Pot.
- In a small bowl, mix the gochujang, sugar, and minced garlic. Spoon this mixture over the ingredients in the Crock Pot.
- Cover and cook on low for 6 hours or on high for 3 hours, until the pork is tender and the flavors have melded.
- Tip: For a richer flavor, let the stew sit for 10 minutes after cooking before serving.
- Tip: Adjust the spiciness by adding more or less gochujang according to your preference.
- Tip: Serve with a side of steamed rice to balance the stew’s robust flavors.
Perfectly tender pork belly and tofu soak up the spicy, tangy broth, creating a stew that’s both hearty and refreshing. Consider garnishing with extra green onions or a soft-boiled egg for an added layer of texture and flavor.
Slow Cooker Thai Massaman Curry
Yearning for a dish that wraps you in warmth and whispers of distant lands? This Slow Cooker Thai Massaman Curry is a gentle embrace of flavors, simmered to perfection while you go about your day.
Ingredients
- For the curry paste:
- 2 tbsp Massaman curry paste
- 1 tbsp vegetable oil
- For the curry:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 medium potato, peeled and cubed
- 1 medium onion, sliced
- 1/2 cup roasted peanuts
Instructions
- In a small bowl, mix the Massaman curry paste with vegetable oil until smooth.
- Place the chicken pieces at the bottom of the slow cooker.
- Pour the curry paste mixture over the chicken, ensuring each piece is lightly coated.
- Add the coconut milk, chicken broth, fish sauce, and brown sugar to the slow cooker, stirring gently to combine.
- Layer the potato cubes and sliced onion on top of the liquid mixture.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and the potatoes are soft.
- Stir in the roasted peanuts during the last 30 minutes of cooking to retain their crunch.
- Tip: For a richer flavor, toast the curry paste in a pan before adding it to the slow cooker.
- Tip: If the curry is too thick, add a little more chicken broth until the desired consistency is reached.
- Tip: Serve with a squeeze of lime juice to brighten the flavors.
Fragrant and deeply comforting, this curry melds the creaminess of coconut milk with the earthy tones of peanuts and spices. Try serving it over a bed of jasmine rice or with a side of crisp cucumber slices for a refreshing contrast.
Crock Pot Vietnamese Lemongrass Chicken
Many evenings, the craving for something both comforting and vibrant leads me to the slow cooker, where flavors meld and transform over hours. This Crock Pot Vietnamese Lemongrass Chicken is a testament to the magic of patience, offering a dish that’s fragrant, tender, and deeply satisfying.
Ingredients
- For the marinade:
- 2 lbs boneless, skinless chicken thighs
- 3 stalks lemongrass, finely minced
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ground black pepper
- For serving:
- 1 cup jasmine rice, cooked
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a large bowl, combine the chicken thighs, lemongrass, garlic, fish sauce, soy sauce, honey, and black pepper. Mix well to ensure the chicken is evenly coated. Tip: Mincing the lemongrass finely helps release its aromatic oils more effectively.
- Transfer the marinated chicken and all the marinade into the Crock Pot. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Avoid opening the lid frequently to maintain a consistent temperature.
- Once cooked, use two forks to shred the chicken directly in the pot, allowing it to soak up the juices. Tip: For a crispier texture, broil the shredded chicken on a baking sheet for 2-3 minutes before serving.
- Serve the chicken over a bed of jasmine rice, garnished with fresh cilantro and lime wedges on the side.
Yielding to the slow cooker’s gentle coaxing, the chicken becomes impossibly tender, its flavors brightened by the tang of lime and the freshness of cilantro. This dish invites you to savor each bite, perhaps wrapped in lettuce leaves for a playful twist.
Slow Cooker Singaporean Chili Crab
Kindly imagine the gentle hum of your slow cooker, a steady companion as it transforms simple ingredients into a dish that whispers of distant shores. Today, we’re embracing the warmth and complexity of Singaporean chili crab, a dish that marries the sweetness of crab with the fiery embrace of chili, all softened by the slow, loving cook.
Ingredients
- For the sauce:
- 1 cup ketchup
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp ginger, minced
- 2 cloves garlic, minced
- 1 red chili, finely chopped
- For the crab:
- 2 lbs crab legs, thawed if frozen
- 1 tbsp vegetable oil
Instructions
- In a medium bowl, whisk together ketchup, sweet chili sauce, soy sauce, rice vinegar, brown sugar, ginger, garlic, and red chili until well combined. This will be your sauce.
- Heat vegetable oil in a large skillet over medium-high heat. Add crab legs and sear for 2 minutes on each side, just until they start to turn pink.
- Transfer the seared crab legs to your slow cooker. Pour the prepared sauce over the crab, ensuring each piece is generously coated.
- Cover and cook on low for 4 hours. The slow cooking allows the crab to absorb the flavors deeply, becoming tender and infused with the sauce’s richness.
- Once cooking is complete, gently stir the crab legs to coat them in the sauce one final time before serving.
Every bite of this chili crab offers a tender, succulent texture, with the sauce clinging lovingly to each piece. The flavors are a harmonious blend of sweet, spicy, and umami, perfect when served over a bed of steamed rice or with crusty bread to soak up every last drop of sauce.
Crock Pot Malaysian Laksa
Zestfully, let’s embark on a culinary journey to Malaysia with this Crock Pot Laksa, a dish that whispers the tales of bustling night markets and serene beaches, all from the comfort of your kitchen.
Ingredients
- For the broth:
- 4 cups chicken stock
- 1 can (13.5 oz) coconut milk
- 2 tbsp laksa paste
- 1 tbsp fish sauce
- 1 tsp sugar
- For the noodles and toppings:
- 8 oz rice noodles
- 1 cup bean sprouts
- 1/2 cup cooked chicken, shredded
- 2 hard-boiled eggs, halved
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In your crock pot, combine chicken stock, coconut milk, laksa paste, fish sauce, and sugar. Stir well to blend the flavors.
- Set the crock pot to low and let the broth simmer for 4 hours, allowing the flavors to meld beautifully. Tip: For a richer taste, you can sauté the laksa paste in a bit of oil before adding it to the crock pot.
- About 30 minutes before serving, prepare the rice noodles according to the package instructions. Tip: Rinse the cooked noodles under cold water to prevent them from sticking together.
- Divide the cooked noodles among bowls. Ladle the hot broth over the noodles.
- Top each bowl with bean sprouts, shredded chicken, hard-boiled eggs, and cilantro. Serve with lime wedges on the side. Tip: Squeezing lime juice over the laksa just before eating enhances its flavors.
Hearty and aromatic, this Crock Pot Malaysian Laksa offers a symphony of textures—from the silky noodles to the crunchy bean sprouts. The creamy broth, brightened by a squeeze of lime, invites you to savor each spoonful slowly, perhaps with a side of quiet reflection.
Slow Cooker Filipino Adobo
Dusk settles in, and the kitchen fills with the comforting aroma of garlic and vinegar, a reminder of home and heritage. This Slow Cooker Filipino Adobo is a tender embrace of flavors, simmering gently to perfection, inviting you to pause and savor.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 tbsp whole black peppercorns
- 5 cloves garlic, minced
- For the meat:
- 2 lbs chicken thighs, bone-in and skin-on
- For cooking:
- 1 cup water
- 2 bay leaves
Instructions
- In a large bowl, combine soy sauce, white vinegar, black peppercorns, and minced garlic to create the marinade.
- Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Transfer the marinated chicken and all the marinade into the slow cooker. Add water and bay leaves.
- Set the slow cooker to low and cook for 6 hours, or until the chicken is tender and easily falls off the bone. Tip: Resist the urge to stir too often to keep the meat intact.
- Once cooked, remove the bay leaves and skim off any excess fat from the surface. Tip: For a thicker sauce, transfer the liquid to a saucepan and simmer until reduced to your liking.
- Serve the adobo hot, with the sauce drizzled over the chicken. Tip: Pair with steamed rice to soak up the rich, tangy sauce.
Yielded from the slow cooker, the chicken is fall-apart tender, its flavors deeply intertwined with the tangy, savory sauce. Consider garnishing with sliced green onions for a fresh contrast, or serve alongside a crisp, green salad to balance the dish’s richness.
Crock Pot Indian Butter Chicken
Remembering the first time I tasted Crock Pot Indian Butter Chicken, it was like a warm embrace on a chilly evening, its rich flavors unfolding slowly, much like the gentle pace of a quiet afternoon.
Ingredients
- For the marinade:
- 2 lbs chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- For the sauce:
- 2 tbsp butter
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14.5 oz) tomato sauce
- 1 cup heavy cream
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp cayenne pepper
Instructions
- In a large bowl, combine the chicken with yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Melt butter in a skillet over medium heat. Add onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
- Transfer the onion mixture to the crock pot. Add the marinated chicken, tomato sauce, heavy cream, sugar, salt, and cayenne pepper. Stir to combine.
- Cover and cook on low for 6 hours, or until the chicken is tender and the sauce has thickened. Tip: For an even richer flavor, let it cook for an additional hour.
- Once done, give it a gentle stir to blend the flavors. Tip: If the sauce is too thin, remove the lid and cook on high for the last 30 minutes.
- Serve hot, garnished with fresh cilantro. Tip: Pair with basmati rice or naan bread for a complete meal.
Zesty yet comforting, this dish offers a velvety sauce that clings lovingly to each piece of chicken, making every bite a delightful experience. Consider serving it over a bed of steamed vegetables for a lighter option.
Slow Cooker Chinese Hot Pot
Kindly imagine the warmth of a shared meal, where the slow cooker becomes the heart of the table, simmering with the rich, aromatic broth of a Chinese hot pot. This dish invites patience and promises comfort, blending the simplicity of preparation with the depth of flavor.
Ingredients
- For the broth:
- 4 cups chicken stock
- 2 cups water
- 1 tbsp ginger, minced
- 2 garlic cloves, minced
- 1 star anise
- For the hot pot:
- 1 lb beef, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup napa cabbage, chopped
- 1/2 cup carrots, julienned
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
- In the slow cooker, combine chicken stock, water, ginger, garlic, and star anise. Set the slow cooker to high and cover, letting the broth simmer for 1 hour to infuse the flavors.
- After the broth has simmered, add the soy sauce and sesame oil, stirring gently to combine.
- Layer the beef, shiitake mushrooms, napa cabbage, and carrots into the slow cooker. Ensure the ingredients are submerged in the broth for even cooking.
- Cover the slow cooker and cook on high for another 2 hours, or until the beef is tender and the vegetables are soft.
- Once cooked, give the hot pot a gentle stir to distribute the flavors evenly before serving.
Offering a symphony of textures, from the tender beef to the crisp vegetables, this hot pot is a celebration of contrasts. Serve it directly from the slow cooker to keep the broth warm, encouraging guests to savor each bite at their leisure.
Conclusion
Kickstart your weeknights with these 20 Delicious Asian Crock Pot Recipes, designed to bring flavor and convenience to your busy schedule. Whether you’re craving something sweet, spicy, or savory, there’s a dish here to satisfy every palate. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.