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Crockpot Thai Basil Beef Sesame Rice Bowls.
You’re going to love these easy, colorful bowls! The most delicious spicy-salty-sweet Thai flavors and made almost entirely in the crockpot. The beef (or chicken, if you prefer) slow cooks all day in a sweet Thai basil chili sauce. It’s then served over bowls of fluffy coconut sesame rice. Finish each bowl with fresh basil, a sprinkle of peanuts, and plenty of veggies for that perfect balance of flavor and texture.
Yep, we’re only a few days into September and I’m already reaching for my crockpot. Honestly, I’ve been using it nonstop over the past month. I’ve been testing new recipes, both for fall and for some exciting projects to come. But I have to say, these rice bowls might just be one of my favorites.
They’re inspired by a Thai basil beef recipe I shared years ago, but this version is made even easier thanks to the crockpot. Just drop everything in, let it cook all day, and come home to dinner ready and waiting. I love topping the coconut rice with the saucy beef and adding in seasonal veggies like bell peppers, broccoli, or even your summer zucchini. It’s a simple and satisfying weeknight dinner that everyone always loves!
Here are the details
Ingredients
- ground beef
- black pepper
- garlic
- ground ginger
- Chinese 5-spice
- tamari/soy sauce
- Thai chili sauce
- red bell peppers
- broccoli
- fresh cilantro
- fresh sweet basil (or Thai basil if you have it)
- white rice – or use your favorite variety
- toasted sesame seeds
- peanuts
Special Tools
This recipe calls for a crockpot. If you don’t have a crockpot, make this recipe here! Other than that, nothing fancy here!
Steps
Step 1: Set it and go
Set your crockpot to high. Add the beef, garlic, ginger, Chinese five spice, tamari, Thai chili sauce, and a pinch of black pepper. Toss in the red pepper as well.
Give everything a quick stir to break up the meat and coat it in the sauce. Cover and cook on low for 4–6 hours or on high for 2–3 hours.
Note: My crockpot can actually cook the raw beef through in about 2 hours on high, so keep in mind that cook times can vary depending on your machine. Adjust as needed.
Also, I like my red peppers to be really cooked down. If you prefer them to stay a little more crisp, wait and add them in with the broccoli in Step 2.
Step 2: Stir in the greens and herbs
Once the beef is fully cooked (or when you’re ready to serve), stir in the broccoli, cilantro, and basil. I usually add another pinch of pepper here too. Salt if you feel it needs it, though I find the sauce salty enough as is.
Cover and cook just until the broccoli is tender and the sauce has thickened slightly.
Step 3: Build your bowls
Start with a base of coconut rice and a sprinkle of toasted sesame seeds. Spoon the saucy beef over the top, then finish each bowl with roasted peanuts and plenty of fresh basil (Thai basil if you can find it).
These bowls come together so quickly, they’re full of flavor, and the color is just so pretty. Truly the best kind of recipe!
Something special to note
Since most store-bought sweet Thai chili sauces are packed with sugar, I like to make my own. My version is a quick mix of honey, chili paste, a little ketchup, plus garlic, ginger, and lime. It’s super simple, and such a fun, healthier swap if you want to try it (recipe included in the Notes section of the recipe).
Looking for other quick weeknight dinners? Here are some favorites:
Chili Crisp Chicken Mango Cucumber Rice Bowl
30 Minute Caramelized Shallot Beef Ramen Noodles
Healthier Homemade One Pot Hamburger Helper
Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce
30 Minute Sticky Thai Meatballs with Sesame Noodles
Better Than Takeout Sweet Thai Basil Chicken
Spicy Chipotle Honey Salmon Bowls
Lastly, if you make this Crockpot Thai Basil Beef, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Thai Basil Beef
Servings: 6
Calories Per Serving: 574 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds ground beef or chicken or pork
- black pepper
- 6 cloves garlic, chopped
- 2 teaspoons ground ginger
- 1 teaspoon Chinese 5 Spice
- 1/2 cup tamari or soy sauce
- 1/2 cup Thai chili sauce (homemade in notes)
- 2 red bell peppers, sliced
- 2 cups chopped broccoli
- 1 cup cilantro, chopped
- 1/2 cup Thai basil, chopped
- 3-4 cups steamed rice
- 1/3 cup chopped roasted peanuts
- 2 tablespoons toasted sesame seeds
Instructions
- 1. Set your crockpot to high. Drop in the raw meat and break it up with a fork. Add the garlic, ginger, Chinese 5 spice, tamari/soy sauce, Thai chili sauce, and season with pepper. Stir, breaking up the meat. Add the red peppers. Cover and cook on low for 4-6 hours or on high for 2-3 hours.2. During the last 20 minutes of cooking, crank the heat to high. Stir in the broccoli, cilantro, and basil. Let cook on high until the the sauce thickens slightly and the broccoli is steamed. 3. Divide the rice among bowls and top with sesame seeds. Spoon the beef and sauce over the rice. Add peanuts and additional basil.
Notes
Homemade Sweet Thai Chili Sauce: Mix 1/3 cup honey, 2 tablespoons ketchup, 1-2 tablespoons chili sauce, 2 teaspoons lime zest, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 2 teaspoons tamari or soy sauce, 1 tablespoon grated ginger, and 1 clove grated garlic in a glass jar. Shake or stir well. Use as directed.
Coconut Rice: Combine 1 (14 ounce) can of coconut milk, 3/4 cup bone broth or water, and 2 tablespoons ghee or butter in a medium pot. Bring to a low boil. Add 2 cups of jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.
This post was originally published on September 3, 2025
Why did you use your hands to wring the raw meat out & break it up? Is that a cooking technique? Thank you!!
Hi Amanda, Sometimes using your hands is just easier:) But feel free to break it up with a spoon or other utensil of your liking. I hope you love this recipe! xT
This was very overcooked. I put it on for 4hrs on low. I think just making this in 20-30 min on the stovetop makes much more sense and the end result would be better. The peppers just completely disappear and only the skins were left. The ground beef became a strange texture, almost mushy but yet the dish was on the dry side. There also was not nearly enough sauce left. I did not make the coconut rice, so no comment on that.
Hi Lindsee, Thanks for trying this dish and your comment, so sorry to hear it was not enjoyed. If you want to try the stovetop recipe next time, you can follow this:
https://fett-weg.today/20-minute-thai-basil-beef-lemongrass-rice-bowls/%3C/a%3E%3Cbr /> Again, sorry to hear it was not enjoyed.
I was just wondering why you usually use a pie server to scoop the rice? Does it make it fluffier? If so, I might have to give it a try!
Hey Ashley, No specific reason, it’s just what I grabbed from the drawer:) Let me know if you give this recipe a try! xT
This looks yummy. I would love some crockpot recipes that cook 8+hrs. Most of us leave for work and are not back home in 4-6hrs so it is impossible to make this on a work day! Just a suggestion! I am going to just make this on the stovetop!
Thanks so much for sharing this suggestion, Lacey! Here are some other recipes you might enjoy:
https://fett-weg.today/crockpot-spicy-chicken-tortilla-soup/%3C/a%3E%3Cbr /> https://fett-weg.today/saucy-sunday-bolognese-pasta/%3C/a%3E%3Cbr /> https://fett-weg.today/slow-cooker-herbed-chicken-and-rice-pilaf/%3C/a%3E%3Cbr /> I hope this helps! xx
This wasn’t great, wouldn’t make again.
Hi Steffie,
So sorry to hear you did not enjoy this recipe. Is there anything specific that I can help with? Please let me know! xT
Hi! Try making it on the stovetop~brown the beef first and then add the seasonings and broccoli(broccoli takes longer to cook through) then add the peppers. Simmer until sauce is thickened & veg is fork tender. Cook the rice and serve. This is what I’m going to do.
I made this with ground beef and followed the recipe. The texture of the beef changed. Maybe it overcooked. The sauce and vegetables were good and it worked well with the coconut rice. I would try it again with diced pork tenderloin.
Hi Kathleen,
So sorry to hear the texture of your beef changed…what was the texture like? Let me know if there is anything that I can help with! I hope you’ll give it another try! xT
Hi- I made this using extra lean ground pork. My 14 year old son said, “Mom, this is good!” I’ll take the praise! Thank you!
Yay!! Love to hear this! Thanks so much, Alison!
If you add baking soda to your beef it will help it stay tender. The amount is dependent on the amount of beef you are using. I usually dissolve it into a bit of the sauce for the recipe or water first and then add it to the meat and let sit for 5 min. Hope that helps.
Hi, I have a question about the rice. The recipe says 2 cups jasmine rice and a 14 oz can of coconut milk, plus 3/4 cups of broth or water. Just wanted to confirm the ratio of rice to liquid since I have never cooked jasmine rice before. Thank you.
Hi Patty,
Yes, those measurements are correct:) Please let me know if you give this dish a try, I hope you love it! xT
This recipe doesn’t really feel like a crock pot recipe to me, what would the approximate cook time be if I did this on the stove?
Hi Hetty,
You can go ahead and follow this recipe:
https://fett-weg.today/20-minute-thai-basil-beef-lemongrass-rice-bowls/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
I don’t need an alternative recipe, I can easily modify this to be stove top. I was just hoping for an approximate cook time so I can plan accordingly.
The recipe that I shared with you gives the exact instructions for cooking this on the stovetop:)
The recipe above calls for jasmine rice but you say you prefer basmati, and in the comments you’ve given 3 different recipes for rice. Which is correct? Please be a bit more consistent!
Hi Jane,
You can use basmati, jasmine, or your favorite white rice here, it really is totally up to you! I hope this helps:) xx
I’m eating this recipe one star because I’m frustrated by the continuous lack of clarity in HBH recipes. You note at the top that this recipe calls for steamed rice. You fail to include any steps at all pertaining to the rice in the body of the recipe. You then list a recipe for coconut rice in the comments once people start bringing it up, and— of course— the rice is not steamed, as originally stated. It’s cooked (simmered? Boiled?) in water and coconut milk.
Hi Andi,
Sorry for any confusion here. I posted the recipe that I use for my coconut rice. You can use basmati or jasmine, or your favorite white rice. I hope this clears everything up for you. Please let me know if you have any other questions! xx
Do you have to drain the fat out of the ground beef or should I use like 93/7 lean? Thank you!
Hey Courtney,
I did not drain the meat for this recipe, so I would use something on the leaner side if you prefer that. Let me know if you give this recipe a try! xT
Do you ever publish complete nutrition labels with your recipes. I need to watch my potassium level intake and this info would greatly help.
Ted
Hey Ted,
So sorry, unfortunately, not at this time but it’s definitely something we are looking into. Please let me know if I can help in any other way! xT
What chili sauce do you use to make your homemade version of the Sweet Thai Chili Sauce?
Hi Cate,
I like to use Sriracha for this recipe. Please let me know if you have any other questions! xT
When do we add the rice into the crockpot? Step 1?
Hi Sara,
The rice is not added to the crockpot, you are going to cook the rice on the side:) Please let me know if I can help in any other way! xx
What about the grease from the meat, doesn’t that make the dish greasy? Can you cook the meat first?
I didn’t find this to be greasy, but you could use a different cooking method and follow this recipe:
https://fett-weg.today/20-minute-thai-basil-beef-lemongrass-rice-bowls/%3C/a%3E%3Cbr /> I hope this helps!
Hello! How do you prepare the coconut rice? I don’t see it listed in the instructions. Also, what type of coconut milk does it require? Unsweetened?
Thanks!
Hi Audra,
Here is my recipe for coconut rice:
Coconut Rice:
Combine 1 (14 ounce) can of coconut milk, 3/4 cup bone broth or water, and 2 tablespoons ghee or butter in a medium pot. Bring to a low boil. Add 2 cups of jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.
I like to use unsweetened coconut milk. Please let me know if you have any other questions. I hope you love this dish! xT
Hey Tieghan,
So how much coconut milk?
I see the recipe says 3-4 cups of rice. One can of coconut milk doesn’t seem like enough liquid. I’ve tried making coconut rice before and it didn’t turn out well so I would love more details. Thank you!
It’s 1 cup of dry basmati rice and 1 can of coconut milk plus the 1/2 cup of water in step 1. I hope this makes sense:)
What type of rice do you use to make the coconut rice?
Hi Carrie,
I like to use basmati rice. Let me know if you give this recipe a try! xT
Hello . Would pork still work ok. ?
Mt x
Hey Dawn,
You bet, pork would also work nicely here! Let me know if you give this dish a try! xx