Slow Cooker Egg Roll in a Bowl
There are some dinners that just feel like a deep breath at the end of a long day. This slow cooker egg roll in a bowl is one of those meals for me. It is the kind of recipe I make when the house is loud, homework is half done, someone is asking what is for dinner every fifteen minutes, and I just want something warm and comforting waiting for us without standing at the stove all night.
I still remember the first time I made this. It was one of those afternoons where the day ran away from me. Meetings went long, the kids needed rides everywhere, and dinner planning happened somewhere between the grocery store and the driveway. I wanted takeout. Everyone wanted takeout. But I also wanted to feel good about what we were eating and not spend a small fortune on cartons of fried food.
So I grabbed the slow cooker, browned some ground meat, dumped in a bag of coleslaw mix, and crossed my fingers. A few hours later, the house smelled like our favorite Chinese restaurant, and we were all standing around the counter sneaking bites straight from the crock. No wrappers, no deep frying, no guilt. Just big bowls of savory goodness and a dinner that disappeared fast.
This is one of those recipes I come back to again and again. It is forgiving, flexible, and perfect for busy days when you still want something homemade. It is cozy without being heavy, flavorful without being complicated, and honestly just feels like a win every time it hits the table.
What Is Slow Cooker Egg Roll in a Bowl?
Slow cooker egg roll in a bowl is everything you love about the filling of an egg roll without the wrapper. Ground chicken or pork cooks low and slow with cabbage, carrots, onion, garlic, and classic Asian inspired seasonings.
The result is a tender, savory dish that tastes like takeout but eats like a wholesome home cooked meal. Making it in the slow cooker keeps it easy, hands off, and perfect for busy families.
Why You’ll Love This Recipe
- Big takeout flavor at home: You get all the bold savory flavors of your favorite egg roll without frying or ordering in.
- Slow cooker simple: Once everything is in the crock pot, it does the work for you while you handle the rest of the day.
- Family friendly: Mild enough for picky eaters but easy to customize with spice for those who like heat.
- Great for leftovers: This reheats beautifully and makes lunch the next day something to look forward to.
- Flexible ingredients: You can swap proteins and veggies based on what you have in the fridge.
When to Serve This Recipe
- Busy weeknights: Perfect for days when you want dinner ready without extra effort.
- Meal prep Sundays: Make a batch and enjoy easy lunches or dinners all week long.
- Casual family dinners: Comforting, filling, and great for serving buffet style.
- Low stress entertaining: Set it out with toppings and let everyone build their own bowl.
Ingredients
Ingredients
- 2 pounds ground chicken or pork, browned and drained This is the base of the dish and browning first adds depth and keeps it from getting greasy.
- 1 medium onion, finely chopped Adds sweetness and flavor as it cooks down.
- 1 16 ounce bag coleslaw mix A shortcut that gives you cabbage and carrots ready to go.
- 1 half cup shredded carrots Extra color and sweetness that balance the savory sauce.
- Two thirds cup chicken broth Keeps everything juicy and helps create that takeout style sauce.
- 3 cloves garlic, minced Fresh garlic makes a big difference here.
- 1 tablespoon sesame oil Adds that classic toasted flavor you expect in egg roll filling.
- 1 and a half tablespoons rice vinegar Brightens everything up and balances the richness.
- 1 teaspoon ground ginger Warm and aromatic without being overpowering.
- 3 tablespoons soy sauce Brings salt and umami to the dish.
- 1 tablespoon hoisin sauce Slightly sweet and deeply savory for that restaurant style taste.
- 1 tablespoon brown sugar Just enough sweetness to round out the sauce.
- 1 teaspoon red pepper flake Optional but great if you like a little heat.
- Green onion, wonton strips, sweet chili sauce for garnish These add crunch, freshness, and fun at the end.
How to Make Slow Cooker Egg Roll in a Bowl
Step 1: Brown the meat
Start by browning the ground chicken or pork in a skillet over medium heat. Break it up as it cooks and make sure it is fully cooked through. Drain off any excess grease. This step keeps the final dish from getting oily and adds extra flavor.
Step 2: Add the base ingredients to the slow cooker
Transfer the cooked meat to your slow cooker. Add the finely chopped onion, coleslaw mix, and shredded carrots. Give it a gentle stir so everything is evenly mixed.
Step 3: Mix the sauce
In a medium bowl, whisk together the chicken broth, minced garlic, sesame oil, rice vinegar, ground ginger, soy sauce, hoisin sauce, brown sugar, and red pepper flake. Take a second to smell it. That aroma tells you good things are coming.
Step 4: Combine and stir
Pour the sauce over the ingredients in the slow cooker. Stir everything together until the sauce coats all the meat and vegetables. Make sure nothing is stuck to the sides.
Step 5: Cook low and slow
Cover and cook on low for four to six hours. The vegetables will soften, the flavors will meld, and your kitchen will smell incredible. Stir once halfway through if you can, but it is not required.
Step 6: Garnish and serve
Once cooked, give everything a final stir. Spoon into bowls and top with sliced green onions, crunchy wonton strips, and a drizzle of sweet chili sauce if you like. Serve hot and enjoy every bite.
Substitutions
- Ground turkey: A lean option that works just as well and keeps things light.
- Ground beef: Adds richness and a heartier flavor if that is what you have on hand.
- Tamari or coconut aminos: Great alternatives if you need a gluten free soy sauce option.
- Vegetable broth: Works fine if that is what you have in the pantry.
Variations
- Spicy egg roll bowl: Add extra red pepper flake or a spoon of chili garlic sauce.
- Low carb option: Serve it on its own or over cauliflower rice.
- Extra veggie version: Toss in bell peppers, mushrooms, or snap peas.
- Sweet and savory: Add a little extra hoisin or sweet chili sauce to the mix.
Tips and Tricks
- Brown the meat first: This adds flavor and keeps the texture just right.
- Do not overcook: Six hours is the max on low to keep the veggies from getting mushy.
- Taste before serving: Adjust soy sauce or sweetness at the end if needed.
- Serve with toppings: Crunchy toppings make this feel extra special.
FAQs
Can I make this ahead of time?
Yes, this is a great make ahead meal and tastes even better the next day.
Can I freeze leftovers?
You can freeze it, but the cabbage will be softer after thawing. Still tasty though.
Is this kid friendly?
Absolutely. You can leave out the red pepper flake and let everyone add spice at the table.
Can I cook it on high?
Low is best, but you can cook on high for about two to three hours if needed.
Serving Ideas
- Over steamed rice: Turns it into a hearty and filling bowl.
- With cauliflower rice: A lighter option that still soaks up the sauce.
- In lettuce cups: Fresh, crunchy, and fun to eat.
- As meal prep bowls: Portion into containers for easy grab and go meals.
Storage and Make Ahead Tips
- Refrigerator: Store leftovers in an airtight container for up to three days.
- Reheating: Warm gently on the stove or in the microwave.
- Make ahead: Assemble everything the night before and start the slow cooker in the morning.
- Portion control: Divide into individual servings for easy lunches.
Slow Cooker Egg Roll in a Bowl
Ingredients
- 2 pound ground chicken or 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
- 1 ½ tablespoons rice vinegar
- 1 teaspoon ground ginger
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon red pepper flake
- Green onion wonton strips, sweet chili sauce for garnish
Instructions
- Step 1: Brown the meat – Start by browning the ground chicken or pork in a skillet over medium heat. Break it up as it cooks and make sure it is fully cooked through. Drain off any excess grease. This step keeps the final dish from getting oily and adds extra flavor.
- Step 2: Add the base ingredients to the slow cooker – Transfer the cooked meat to your slow cooker. Add the finely chopped onion, coleslaw mix, and shredded carrots. Give it a gentle stir so everything is evenly mixed.
- Step 3: Mix the sauce – In a medium bowl, whisk together the chicken broth, minced garlic, sesame oil, rice vinegar, ground ginger, soy sauce, hoisin sauce, brown sugar, and red pepper flake. Take a second to smell it. That aroma tells you good things are coming.
- Step 4: Combine and stir – Pour the sauce over the ingredients in the slow cooker. Stir everything together until the sauce coats all the meat and vegetables. Make sure nothing is stuck to the sides.
- Step 5: Cook low and slow – Cover and cook on low for four to six hours. The vegetables will soften, the flavors will meld, and your kitchen will smell incredible. Stir once halfway through if you can, but it is not required.
- Step 6: Garnish and serve – Once cooked, give everything a final stir. Spoon into bowls and top with sliced green onions, crunchy wonton strips, and a drizzle of sweet chili sauce if you like. Serve hot and enjoy every bite.
Notes
Substitutions
- Ground turkey: A lean option that works just as well and keeps things light.
- Ground beef: Adds richness and a heartier flavor if that is what you have on hand.
- Tamari or coconut aminos: Great alternatives if you need a gluten free soy sauce option.
- Vegetable broth: Works fine if that is what you have in the pantry.
Variations
- Spicy egg roll bowl: Add extra red pepper flake or a spoon of chili garlic sauce.
- Low carb option: Serve it on its own or over cauliflower rice.
- Extra veggie version: Toss in bell peppers, mushrooms, or snap peas.
- Sweet and savory: Add a little extra hoisin or sweet chili sauce to the mix.
Tips and Tricks
- Brown the meat first: This adds flavor and keeps the texture just right.
- Do not overcook: Six hours is the max on low to keep the veggies from getting mushy.
- Taste before serving: Adjust soy sauce or sweetness at the end if needed.
- Serve with toppings: Crunchy toppings make this feel extra special.
Serving Ideas
- Over steamed rice: Turns it into a hearty and filling bowl.
- With cauliflower rice: A lighter option that still soaks up the sauce.
- In lettuce cups: Fresh, crunchy, and fun to eat.
- As meal prep bowls: Portion into containers for easy grab and go meals.
Storage and Make Ahead Tips
- Refrigerator: Store leftovers in an airtight container for up to three days.
- Reheating: Warm gently on the stove or in the microwave.
- Make ahead: Assemble everything the night before and start the slow cooker in the morning.
- Portion control: Divide into individual servings for easy lunches.
Private Notes
Final Thoughts
This slow cooker egg roll in a bowl is one of those recipes that earns a permanent spot in the dinner rotation. It is simple, comforting, and full of flavor without asking too much of you. I love meals like this because they remind me that good food does not have to be complicated. Sometimes it just needs a slow cooker, a few pantry staples, and a little trust.
If you try this one, I hope it brings a little calm to your evening and maybe even becomes one of those recipes your family asks for again and again. That is always the real win in my book.
