Ever have one of those days where your energy is running on fumes, the fridge feels uninspired, and the idea of cooking from scratch sounds like climbing Everest in flip-flops?
Yeah—same here.
That’s exactly when this Slow Cooker Ground Beef Chow Mein steps in and saves dinner. It’s cozy, flavorful, and just familiar enough to make everyone at the table smile. And the best part? You basically toss everything into the crockpot and let it do its thing while you do your thing. Whether that’s chasing toddlers, working from home, or just scrolling through your phone in peace for a minute—we’re not judging.
Why I Love This Recipe
This slow cooker meal has been a complete lifesaver on busy nights — a couple minutes of preparation in the morning, and dinner is ready whenever we are!
Hands-Off Cooking – The slow cooker makes the whole thing for me, so I can do other things (or just chill for a change!).
Family-Friendly — Flavors are simple and comforting — my kids love it and, usually, I don’t have to change a thing.
Budget-Friendly – It’s made from pantry staples and inexpensive ingredients, which is always a win in my book.
Adaptable — swap the veggies or protein based on what’s in your fridge. It’s super flexible!
Key Ingredients:
Ground Beef: The base of the dish providing richness and protein. Use lean ground beef to decrease the grease.
Onion: Added onion (diced) boosts the dish’s umami flavor base.
Garlic: Minced garlic adds aromatic depth, lending the dish its signature Asian-inspired taste.
Celery: The crispness and freshness of sliced celery offers a balancing foil to the rich sauce and tender beef.
Soy Sauce: A salty and umami-rich sauce, soy sauce is at the heart of the chow mein’s savory flavor.
Hoisin Sauce: This sweet and tangy sauce adds layers of flavor to the sauce blend.
Ground Ginger: Adds a warm note of spice that enhances the other flavors.
Beef Broth: Provides moisture and makes the savory sauce that brings the dish together.
Cabbage or Coleslaw Mix: Shredded cabbage brings texture and freshness, lightening the dish up.
Carrot: Julienne-cut carrots add a pop of color and natural sweetness.
Water Chestnuts: Optional, but a great addition for some crunch to the chow mein.
Chow Mein Noodles or Spaghetti: These will soak up the flavorful sauce so each bite is delicious.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Step 1: Brown the Beef
Start strong by heating a large skillet over medium-high heat. Toss in 1 pound of ground beef and crumble it up with a spatula. Cook until it’s fully browned and no longer pink—should take about 5–7 minutes. Drain any excess grease, then scoop that golden goodness right into your slow cooker.
Step 2: Add the Veggies
Now it’s time to build up that flavor.
Toss these right into the slow cooker with the beef:
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1 onion, chopped
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2 cloves garlic, minced
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2 stalks of celery, sliced
These veggies are going to soften up beautifully and add so much depth to your dish as it cooks away all day.
Step 3: Mix Up the Sauce
In a small bowl, stir together this lovely little sauce—it’s going to bring everything together:
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¼ cup soy sauce
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2 tablespoons hoisin sauce
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½ teaspoon ground ginger
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¼ teaspoon black pepper
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1 cup beef broth
Whisk it up until it’s smooth and pour it right over the beef and veggies in your slow cooker. Give it all a good stir so everything’s coated and cozy in that sauce.
Step 4: Let It Cook Low and Slow
Put the lid on your slow cooker and set it to low.
Let it cook for about 6 hours. While you’re off living your life, all those flavors will mingle and the veggies will get tender and savory.
Step 5: Time for the Final Touches
About 30 minutes before you’re ready to eat, it’s time to freshen things up.
Stir in:
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2 cups shredded cabbage
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1 carrot, julienned
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½ cup sliced water chestnuts (totally optional, but they add the loveliest crunch)
Turn the slow cooker up to high just to warm these fresh ingredients through, but still keep a little bite. You don’t want them turning to mush.
While that’s finishing up, go ahead and cook some chow mein noodles (or plain spaghetti if that’s what you’ve got). Just follow the package directions, then drain and set them aside.
Step 6: Serve It Up and Savor Every Bite
Pile some noodles into your plate or into a bowl, then spoon that beefy, veggie-packed mixture right on top. Make sure to ladle on plenty of that rich sauce—it soaks into the noodles and makes every bite sing.
If you’re feeling fancy, sprinkle on a few chopped green onions or some toasted sesame seeds for a little extra flair.
Serving Suggestions
You can serve this chow mein a bunch of different ways. Honestly, half the time I’m just piling it on top of whatever carbs I’ve got left in the fridge — rice, noodles, doesn’t matter. If we have egg rolls or frozen dumplings in the freezer, I’ll throw a few of those in the oven too. Sometimes I make a little cucumber salad if I’m feeling extra, but most of the time I’m not.
When I’ve got leftovers (which is usually, because I make a ton), I just scoop it into containers with some noodles or rice and stick them in the fridge. Makes lunch way easier the next few days. It holds up better than you’d expect — doesn’t get soggy or weird, which is always a win.
And if people are coming over? I’ve tossed it in the slow cooker on warm and just let everyone serve themselves. Put out some toppings if I remember — green onions, sesame seeds, hot sauce, that kind of thing. People love that. It’s casual, and nobody’s left asking where the food is.
Storage & Make-Ahead Tips
I’ve made this dish more times than I can count, and it holds up really well if you’ve got leftovers or need to prep it ahead.
If you’ve got extras, just let it cool a bit and toss it in whatever containers you’ve got handy. I usually use one of those old takeout tubs—works fine. Stick it in the fridge and it’s good for 3–4 days. I just reheat mine in the microwave. If it looks a little thick or dry, I splash in a bit of broth or water and it comes right back to life.
For freezing, here’s what I do: I make the beef and veggie mix, skip the noodles, and freeze that part on its own. It freezes great for a couple of months. When I want to eat it, I thaw it overnight, heat it up, and cook fresh noodles while that’s happening. Tastes just like the day I made it.
One more tip—on nights I know the next morning will be nuts, I chop everything the night before and stash it in the fridge. Then in the morning, I dump it all in the slow cooker, flip it on, and walk away. Dinner’s ready when I need it, and I didn’t have to lift a finger all day.
Easy Ways to Make It Your Own
This chow mein is one of those meals that’s super forgiving—use what you’ve got, and it still turns out great. I’ve switched it up a bunch of different ways depending on the day (and what’s hanging out in the fridge).
→ Chicken Chow Mein
No beef? No problem. I’ve used ground chicken plenty of times—it works great. I’ve also thrown in chopped chicken thighs when I had some to use up. They stay tender and soak up the sauce really nicely.
→ Go Vegetarian
Skip the meat and use crumbled tofu or even a plant-based ground. Just switch the beef broth for veggie broth. Still tons of flavor, and honestly, no one misses the meat.
→ Add Some Heat
If you like a little spice, stir in a spoonful of chili garlic sauce or a bit of sriracha. Start small—you can always add more. I do this when I want to wake the dish up a little.
→ Pork Version
Ground pork gives it a richer flavor. It feels a little more special—like a weekend dinner kind of thing. Bonus if you’ve got a splash of sesame oil to go with it.
→ Shrimp Twist
Got some leftover shrimp? Toss it in at the end, just long enough to heat through. It’s a quick way to make the dish feel totally different without much extra work.
Conclusion:
There’s a real kind of joy in cooking something that tastes like your favorite takeout—only it’s made with your own two hands and doesn’t leave a greasy bag on the counter. This Slow Cooker Ground Beef Chow Mein checks all the boxes: big flavor, comforting texture, and practically no effort.
It’s just the thing for weeknights when energy’s low, but you still want something that hits the spot. Toss it all together, let the slow cooker work its magic, and before you know it, dinner’s served—with leftovers to boot.
So the next time the craving hits, skip the delivery app and pull out the slow cooker instead. It’s easy, it’s satisfying, and honestly? It might just taste even better than takeout.
Slow Cooker Ground Beef Chow Mein: A Comforting Asian-Inspired Classic
Ingredients
- 1 1/2 pounds ground beef
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups celery sliced
- 1/4 cup soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/2 cup beef broth
- 2 cups shredded cabbage or coleslaw mix
- 1 carrot julienned
- 1 can water chestnuts 5 ounces, drained and sliced
- 8 ounces chow mein noodles or spaghetti cooked and drained
Instructions
- In a skillet over medium-high heat, cook the ground beef until fully browned, breaking it into small pieces. Drain any excess grease and transfer the beef to the slow cooker.
- Add the chopped onion, minced garlic, and sliced celery to the slow cooker. These vegetables will infuse the beef with a savory base as they cook.
- In a small bowl, whisk together soy sauce, hoisin sauce, ground ginger, black pepper, and beef broth. Pour the sauce mixture over the beef and vegetables, stirring to ensure everything is well coated.
- Cover the slow cooker with the lid and set it to low heat. Cook for 6 hours, allowing the flavors to meld and the vegetables to become tender.
- About 30 minutes before serving, stir in shredded cabbage, julienned carrot, and water chestnuts. Turn the slow cooker to high to heat the fresh vegetables while retaining their crunch. Cook noodles or spaghetti according to the package instructions.
- Serve the beef and vegetable mixture over the cooked noodles. Spoon plenty of sauce over each portion and garnish with chopped green onions or sesame seeds, if desired.