Ground Beef Chow Mein Slow Cooker (Easy Crockpot Dinner the Whole Family Loves)

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Introduction

Hi friends, Linda here. After 10 years of developing recipes, I can tell you that my most requested dinners are rarely the fancy ones. They’re the cozy, no fuss meals that save a hectic Tuesday night. This Ground Beef Chow Mein Slow Cooker recipe is right at the top of that list.

I first made it on a rainy evening when my family was begging for Chinese takeout and my wallet said no. I browned some ground beef, tossed it into my crockpot with cabbage, carrots, celery and a quick homemade sauce, then walked away. A few hours later the whole house smelled like a restaurant kitchen. My teenage son went back for thirds, and that’s how I knew it was a keeper.

If you love easy slow cooker recipes, budget friendly family dinners, and healthy ground beef meals, this one is for you. It tastes better than delivery, costs a fraction of the price, and gives you plenty of leftovers for lunch.

Essential Ingredients

• 1.5 lbs (680 g) lean ground beef (85/15 or 90/10)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 celery stalks, sliced thin on a diagonal
• 2 medium carrots, julienned or shredded
• 4 cups green cabbage, shredded
• 1 cup fresh bean sprouts (optional)
• 1 cup low sodium beef broth
• 1/3 cup low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch mixed with 3 tablespoons cold water
• 8 oz (225 g) chow mein noodles or lo mein egg noodles
• 3 green onions, sliced, for garnish

Alternative Ingredients

Not everyone has the same pantry, and that’s totally fine. Here are swaps I’ve tested in my own kitchen:

• Ground beef: Ground turkey, ground chicken, or ground pork all work well. Turkey makes it a little lighter.
• Soy sauce: Use tamari or coconut aminos for a gluten free chow mein.
• Oyster sauce: Hoisin sauce gives a slightly sweeter flavor. Vegetarian mushroom “oyster” sauce works too.
• Noodles: Spaghetti, ramen noodles (toss the seasoning packet), or rice noodles for gluten free.
• Cabbage: A bag of coleslaw mix is my favorite shortcut. It saves about 10 minutes of chopping.
• Brown sugar: Honey or maple syrup.
• Low carb option: Skip the noodles and serve over cauliflower rice or zucchini noodles for a keto friendly dinner.

Step by Step Directions

Step 1: Brown the beef.
Heat a large skillet over medium high heat. Add the ground beef and onion and cook for 6 to 8 minutes, breaking the meat apart, until no pink remains. Drain off the excess fat. Please don’t skip this step. Raw ground beef in a slow cooker turns greasy and gray, and nobody wants that.

Step 2: Add the aromatics.
Stir in the garlic and ginger and cook for 1 more minute until fragrant. Transfer everything to a 6 quart slow cooker.

Step 3: Layer the vegetables.
Add the celery and carrots on top of the beef. Hold back the cabbage and bean sprouts for now so they stay crisp.

Step 4: Mix the sauce.
In a bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, sesame oil and black pepper. Pour it over the beef and vegetables and give it a gentle stir.

Step 5: Slow cook.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2.5 hours.

Step 6: Add cabbage and thicken.
During the last 30 minutes, stir in the shredded cabbage and the cornstarch slurry. Cover and cook on HIGH until the sauce thickens and the cabbage is tender but still has some bite.

Step 7: Cook the noodles.
While the cabbage cooks, boil the noodles according to the package directions. Drain them and toss with a few drops of sesame oil so they don’t stick.

Step 8: Combine and serve.
Add the noodles and bean sprouts to the slow cooker and toss until everything is coated in that glossy sauce. Top with green onions and serve hot.

Pro Tips

• Cook the noodles separately. I learned this the hard way. The first time I added dry noodles straight to the crockpot, they turned into mush. Separate cooking keeps the texture perfect.
• Use lean beef. It means less grease and a cleaner tasting sauce.
• Don’t overcook the cabbage. Thirty minutes is the sweet spot. Any longer and it loses its crunch.
• Taste before serving. Soy sauce brands vary a lot in saltiness, so adjust with a splash more soy or a pinch of sugar at the end.
• Add heat. A teaspoon of sriracha or chili garlic sauce gives a nice kick.
• Make it meal prep friendly. Store the noodles and the beef mixture in separate containers so the noodles don’t soak up all the sauce.

FAQs

Can I put raw ground beef in the slow cooker?
You can, but I don’t recommend it. Browning gives better flavor, removes extra fat and keeps the texture right. The USDA safe minimum temperature for ground beef is 160°F, and browning first gets you there quickly.

What’s the difference between chow mein and lo mein?
Chow mein noodles are usually crispier and stir fried, while lo mein noodles are soft and tossed in sauce. This slow cooker version sits somewhere in between. If you want the softer style, try my Ground Beef Lo Mein.

Can I freeze ground beef chow mein?
Yes. Freeze the beef and vegetable mixture without the noodles for up to 3 months. Thaw overnight in the fridge, reheat, and add freshly cooked noodles.

How long do leftovers last?
Up to 4 days in an airtight container in the fridge.

Can I make it in an Instant Pot?
Yes. Brown the beef on sauté mode, add the sauce and harder veggies, and pressure cook for 5 minutes. Then add the cabbage and slurry on sauté mode.

Recipe Info

Detail	Info
Prep Time	15 minutes
Cook Time	4 to 5 hours (LOW) or 2.5 hours (HIGH)
Total Time	About 5 hours 15 minutes
Servings	6
Yield	About 9 cups
Course	Main Dish
Cuisine	Chinese American

Why You’ll Love This Recipe

• It’s a true set it and forget it dinner for busy weeknights.
• It costs much less than ordering Chinese takeout.
• It’s loaded with vegetables, so it’s a sneaky way to get kids eating cabbage and carrots.
• The leftovers are even better the next day.
• It’s easy to make gluten free, low carb or dairy free.

What Makes This Recipe Unique

Most chow mein recipes are made in a wok over very high heat, which can be tricky for home cooks. This version uses the slow cooker to build deep, savory flavor without any stress. Adding the cabbage at the end is the secret that keeps the vegetables crisp, something most crockpot Asian recipes get wrong. And using ground beef instead of sliced steak keeps it affordable and kid friendly.

Key Features

• Hands off cooking with only 15 minutes of active prep
• High protein, with about 26 grams per serving
• Freezer friendly and great for meal prep
• Customizable with any protein, noodle or vegetable
• One pot cleanup apart from the noodle pot

Nutrition Facts (per serving, approximate)

Nutrient	Amount
Calories	410 kcal
Protein	26 g
Carbohydrates	38 g
Fat	16 g
Saturated Fat	5 g
Fiber	4 g
Sugar	6 g
Sodium	890 mg
Cholesterol	75 mg

Nutrition values are estimates and will vary based on the brands and portions you use.

You’ll Also Love

If this recipe hits the spot, here are a few more favorites from my kitchen:

• Mongolian Ground Beef Noodles: sweet, savory and ready in 30 minutes.
• Crockpot Beef and Noodles: pure comfort food from the slow cooker.
• Ground Beef Lo Mein: the softer noodle cousin of this chow mein.

Want more ideas? You’ll find great inspiration in Allrecipes’ slow cooker collection, the Food Network recipe library, and Serious Eats, which has excellent guides on Chinese cooking techniques.

Conclusion

This Ground Beef Chow Mein Slow Cooker recipe has saved me more times than I can count. It’s comforting, packed with flavor, easy on your budget and so simple that even beginner cooks can nail it on the first try. Every time I make it, I think back to that rainy night when we skipped takeout and never looked back.

Give it a try this week and let me know how it turned out in the comments below. Did you add a little spice, or swap in turkey? I love hearing how you make my recipes your own. And if your family loves it as much as mine does, please share it on Pinterest so more busy home cooks can find it.

Happy cooking,
Linda