The 3 Best Asian-Inspired Slow Cooker Dishes
The next time you're in the mood for an Asian-inspired meal, don't go for that take out menu. Instead, try out one of these three mouth-watering recipes that you can slow cook right at home. Each one is sure to be a huge hit at your next family dinner, gathering with friends or summertime celebration.
Teriyaki Pork with Asian Slaw
Sweet and nutty, this recipe is packed with flavor. The rich and tender teriyaki pork pairs perfectly with the Asian slaw. Use the Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot so that you can brown and slow cook all in one, without any extra dirty dishes!
- 2 pork tenderloins, 12 ounces each
- Nonstick cooking spray
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons packed brown sugar
- 2 tablespoons canola oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- Slivered green onions (optional)
- Toasted sesame seeds (optional)
- Side of Asian slaw.
- After trimming the fat from the tenderloins, coat your stovetop-safe removable cooking pot and use it to heat both tenderloins over medium-high heat. Cook until all sides are browned.
- Transfer the stoneware stovetop-safe pot back to your slow cooker.
- In a bowl, whisk together the soy sauce, vinegar, brown sugar, oil, ginger, garlic and black pepper.
- Pour mixture over pork in slow cooker.
- Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
- Remove pork from slow cooker and cut into 1/2-inch slices on cutting board. Reserve juices.
- To serve, drizzle with cooking juices and garnish with green onions and sesame seeds.
Asian Slaw Ingredients:
- 6 ounces broccoli slaw
- 1 ounces slivered almonds
- 3 tablespoons mayonnaise
- 3 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt
- Fresh ground pepper to taste.
- In a large bowl, combine all ingredients.
- Toss well.
- Serve with slow-cooked teriyaki pork.
Slow-Cooked Fried Rice
If you're looking for a better-than-takeout meal that requires minimal meal prep, this recipe for fried rice will become your best friend. Incorporating leftover rice, meat and vegetables, there's little left you have to do besides toss all of the ingredients into your slow cooker!
- 2 cups leftover rice or quinoa
- 3 tablespoons butter
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/2 cup yellow onion, diced
- 1 cup frozen or fresh vegetables, your choice
- 2 cups leftover chicken or beef, diced
- 1 egg
- Sesame seeds for garnish.
- Pour the rice or quinoa into the bottom of your slow cooker.
- In a bowl, combine the butter, soy sauce, Worcestershire sauce, salt and pepper.
- Pour the mixture over the rice.
- Add the diced onion, vegetables and diced meat. Crack the egg into your slow cooker and toss the shell.
- Mix well, cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours.
- Top with sesame seeds before serving.
There's something about a wholesome and zesty seafood stir-fry that works great for any night of the week. The oyster sauce is what really gives this dish its authentic flavor. The shrimp in this recipe can also be replaced with beef or chicken as well.
- 1 pound carrots, peeled and cut into 1/2-inch slices
- 1 sweet red pepper, seeded and cut into 1/2-inch slices
- 3/4 cup low-sodium chicken broth
- 1/4 cup low-sodium teriyaki sauce
- 2 tablespoons cornstarch
- 1 tablespoon oyster sauce
- 2 teaspoons sugar
- 1 pound shrimp, peeled and deveined
- 8 ounces snow peas, trimmed
- 1 can bamboo shoots
- Sliced scallions (optional)
- 3 cups cooked brown rice.
- Add sliced carrots and red peppers to the bottom of your slow cooker.
- In a bowl, combine the chicken broth, teriyaki sauce, cornstarch, oyster sauce and sugar.
- Pour mixture over vegetables.
- Cover and cook on low for 3 1/2 hours or on high for 1 1/2 hours.
- Drain bamboo shoots and then stir them, snow peas and shrimp into the slow cooker with 20 minutes remaining.
- Serve stir-fry over brown rice and garnish with scallions.