This slow cooker 3-ingredient egg roll chicken and cabbage is my lazy-night answer to takeout cravings. It has all the cozy, savory flavors of an egg roll filling without the work of wrapping or frying, and my husband absolutely devours it in minutes when those late-night snack urges hit. Ground chicken, a bag of colorful coleslaw mix, and a bottle of thick, savory stir-fry sauce come together into a glossy, tender, deconstructed egg roll that feels like comfort food but is simple enough for the busiest weeknights.
Spoon this egg roll chicken and cabbage into shallow bowls or onto white plates so you can see all the crumbled chicken and wilted green and purple cabbage. It’s filling on its own, but you can serve it over steamed rice, cauliflower rice, or noodles if your crew wants something heartier. A side of crunchy sliced cucumbers or carrot sticks adds a fresh bite, and if you have it on hand, a drizzle of extra stir-fry sauce or a sprinkle of sesame seeds makes it feel a little more special without any extra fuss.
Slow Cooker 3-Ingredient Egg Roll Chicken and CabbageServings: 4
Ingredients
1 1/2 pounds ground chicken
1 (14–16 ounce) bag coleslaw mix with green and purple cabbage and carrots
3/4 cup thick bottled stir-fry sauce (teriyaki or similar, dark and glossy)
Directions
Lightly coat the inside of your slow cooker with nonstick spray or a thin swipe of oil to help prevent sticking.
Add the ground chicken to the slow cooker and break it up into small crumbles with a spoon or spatula so it cooks evenly.
Pour the stir-fry sauce over the ground chicken and stir gently until the chicken is well coated in the dark, glossy sauce.
Cover and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours, until the chicken is fully cooked through and crumbled. About halfway through the cooking time, lift the lid and break up any larger pieces of chicken, stirring to make sure everything is coated in sauce. Replace the lid quickly so you don’t lose too much heat.
Once the chicken is cooked and crumbled, add the entire bag of coleslaw mix (green and purple cabbage and carrots) directly on top of the chicken in the slow cooker.
Use tongs or a large spoon to gently toss the cabbage into the saucy chicken until everything is well combined and the vegetables are coated in the glossy sauce.
Cover and cook on HIGH for 20 to 30 minutes, or until the cabbage is wilted, tender, and slightly translucent but not mushy. Stir once or twice during this time to help it cook evenly.
Taste and adjust if needed by adding an extra spoonful of stir-fry sauce for more savory flavor. Give everything a final stir so the crumbled brown chicken and wilted green and purple cabbage are evenly mixed.
Serve hot, scooping the mixture onto plates or into bowls so you can see the colorful cabbage and glossy sauce. Let everyone dig in right away while it is steamy and comforting.
Variations & Tips
For picky eaters, you can use a milder, sweeter stir-fry or teriyaki sauce so the flavors are familiar and not too strong. If your family likes extra crunch, stir in a handful of bagged coleslaw mix right at the end, just before serving, so some of the cabbage stays crisp. To stretch the meal, serve the mixture over white or brown rice, or pile it into lettuce cups for a handheld option that feels fun for kids. If you want a little heat for the grown-ups, drizzle your own bowl with sriracha or sprinkle on crushed red pepper after serving so the base recipe stays family-friendly. You can also swap in extra-lean ground turkey if that’s what you have on hand; keep the cooking time the same and just be sure to break it up well so you still get that crumbled egg roll texture. For a slightly richer dish, stir in a small splash of extra stir-fry sauce at the end to boost the glossy finish and savory flavor without adding more ingredients.
