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Slow cooker chicken egg roll in a bowl topped with sesame seeds, sliced green onions, and a drizzle of sriracha mayo

Slow Cooker Chicken Egg Roll in a Bowl

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 4 Servings

Description

All the savory ginger-garlic flavor of an egg roll filling, made hands-off in the slow cooker. Ground chicken, cabbage, and a simple soy-sesame sauce come together with 15 minutes of prep — no wrappers, no frying, and naturally low carb.

Ingredients 

Chicken base

  • 1½ lbs ground chicken, 93% lean
  • 1 tbsp toasted sesame oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • ¼ cup low-sodium soy sauce, or tamari / coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce, omit for keto
  • 1 tsp sriracha, optional
  • ½ tsp black pepper

Vegetables

  • 14 ounces coleslaw mix
  • 2 cups shredded napa, or green cabbage, optional
  • 4 green onions, sliced, whites and greens separated

For serving

  • 1 tbsp toasted sesame seeds
  • Reserved green onion tops
  • 1 tsp toasted sesame oil, for drizzling
  • Sriracha mayo or chili crisp, optional

Instructions

  • Brown the chicken. Heat 1 tbsp sesame oil in a large skillet over medium-high. Add the ground chicken and cook 5–6 minutes, breaking it into crumbles, until no longer pink.
  • Add the aromatics. Stir in the onion, garlic, ginger, and green onion whites. Cook 2 minutes until fragrant.
  • Make the sauce. In a small bowl, whisk the soy sauce, rice vinegar, hoisin, sriracha, and black pepper.
  • Load the slow cooker. Transfer the chicken mixture to a 6-quart slow cooker. Pour the sauce over and stir to coat. Pile the coleslaw mix and extra cabbage on top — do not stir.
  • Cook. Cover and cook on LOW for 2½–3 hours or HIGH for 1½ hours, until the cabbage is tender with some bite and the chicken registers 165°F.
  • Drain and finish. Spoon off excess liquid. Stir, then drizzle with the remaining sesame oil and top with sesame seeds and green onion tops.

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Instant-read thermometer
  • Box grater or microplane (for the ginger)

Notes

  • Don't overcook the cabbage. It needs 2½–3 hours, not 8. Longer turns it gray and watery.
  • Working a full day? Cook the chicken and sauce alone on LOW 4–5 hours, then add cabbage for the last 45 minutes.
  • Gluten-free: Use tamari or coconut aminos and a gluten-free hoisin.
  • Keto: Omit the hoisin and use coconut aminos — about 6g net carbs per serving.
  • Storage: Refrigerate up to 4 days; freeze up to 3 months. Reheat in a skillet, not the microwave, for better texture.

Nutrition

Serving: 1ServingCalories: 361kcalCarbohydrates: 14gProtein: 34gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 146mgSodium: 792mgPotassium: 1300mgFiber: 4gSugar: 6gVitamin A: 342IUVitamin C: 52mgCalcium: 125mgIron: 3mg