Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Slow Cooker Hot and Sour Soup

Slow Cooker Hot and Sour Soup

  • Cooking Time:

    6 — 8 hours
  • Servings:



1 c. Firm Tofu, cubed
1 c. Shit­take Mush­rooms
14 oz. Canned Bam­boo Shoots, sliced
2 Car­rots, juli­enned
2 Green Onions, sliced
32 oz. Veg­etable Broth
1/4 c. Rice Vine­gar
1/4 c. Soy Sauce or Coconut Aminos
2 T. Minced Gin­ger (fresh)
1 T. Minced Gar­lic
1 T. Hot Sweet Chili Sauce
salt & white pep­per, to taste
3 T. corn­starch
1/4 c. cold water


Slow Cook­er Hot and Sour Soup is a great starter for many of our Chi­nese slow cook­er meals that I have on the web­site! So so good!

      1. Place all ingre­di­ents except tofu, water and corn­starch in a 5-Quart Slow Cook­er.
      2. Cov­er. Cook for 6 hours on Low.
      3. Ina  small bowl, com­bine corn­starch and water to dis­solve.  Add to slow cook­er.
      4. Stir tofu into soup.
      5. Cov­er and cook for 30 addi­tion­al min­utes on Low.
      6. Serve in indi­vid­ual bowls topped with french fried onions.

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Crock Pot Hot and Sour Soup

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Heather Brumby Lawrence
Heather Brumby Lawrence

Hi Jenn! I would love to see more tofu recipes! 🙂 I did a search and only found this one! Is there more in your book? If yes, how many? Super big fan! 🙂


Is the 3/4 cup of broth right? Seems like far too lit­tle. Should it be 3–4 cups of broth?


The answer to the last ques­tion makes no sense. If you use boul­lion cubes, you add them to 4 cups of water, mush­room liq­uid, 3 1/2 cups, but if you use canned veg­etable broth you use less than a cup? Why would you not use the same quan­ti­ty of liq­uid to cook with?


I also have Susan’s question…the recipes don’t seem the same if you use cubes vs. broth. If I use cubes, I add 3 to 4 CUPS of water, but if I use broth, I only use 3/4 OF a cup.…that doesn’t make sense. It should be equal amounts of liq­uid, right?


[…] an entrée or some­thing lighter for din­ner, why not whip up this sim­ple Hot and Sour Soup for an authen­tic Chi­nese cui­sine. Sim­ply add all of the ingre­di­ents in and let it cook, then […]

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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