Slow Cooker Beef Broth Bowls

These Slow Cooker Beef and Rice Broth Bowls start with a red curry coconut broth that simmers all day while you go about yours. Right before dinner, you crisp up some soy-glazed ground beef, pile it over rice, and ladle the warm broth on top.

Broth bowls are having a moment, and this is my slow cooker version. The broth does its thing on low for 6 to 8 hours, so the only real work happens in the last 20 minutes: browning the beef until it gets those crispy, caramelized edges. It's an easy dinner for a busy weeknight, and everyone can top their own bowl.

[Taylor: add your family detail here. Who went back for seconds, how the kids handled the broth, etc.]

If you love a cozy bowl of broth like we do, try my Slow Cooker Short Rib Soup with Gochujang Coconut Broth or this Slow Cooker Cheeseburger Soup. For more rice bowl dinners, my Greek Turkey Rice Bowls and Chicken Gyro Bowls are on repeat here, and you can find all of my slow cooker recipes here.

Why You'll Love This Recipe

Hands-off Broth - Everything for the broth goes into the slow cooker in the morning, and it cooks on low all day.

Crispy Beef in Minutes - The ground beef browns in one skillet while the coconut milk warms through in the last 20 minutes.

Build-your-own Bowls - Rice, beef, broth, and toppings all go on the table, so everyone can make their bowl the way they like it.

Pantry-Friendly - Soy sauce, curry paste, sesame oil, and coconut milk are easy to keep on hand.

Key Ingredients

Red Curry Paste - Adds warmth and color to the broth without a long list of spices.

Fresh Ginger and Garlic - Simmering all day mellows them into the broth.

Shallot - Sliced and cooked right in the broth for a little sweetness.

Full-fat Coconut Milk - Stirred in at the end so the broth turns creamy without breaking.

Ground Beef - Browned without stirring at first so it gets crispy, caramelized edges.

Rice Vinegar and Soy Sauce - Cook down with the beef into a savory glaze.

Toppings - Sliced cucumbers, cilantro, and green onions add crunch and freshness.

Substitutions and Variations

Different Protein - Swap in ground chicken or ground turkey for the beef. However, the leaner meat may not crisp quite as much.

Chicken or Beef Broth - Use in place of vegetable broth for a richer base.

Brown Rice or Jasmine Rice - Any cooked rice works as the base of the bowl.

Extra Toppings - Shredded carrots, lime wedges, or a drizzle of sriracha for the grown-ups.

Milder Broth - Ladle their bowls with less broth and more rice and beef.

How to Make Slow Cooker Beef Broth Bowls

Step 1.

Add the vegetable broth, shallot, garlic, soy sauce, red curry paste, sesame oil, and ginger to the slow cooker and stir. Cover and cook on low for 6 to 8 hours.
Add the coconut milk. Stir in the coconut milk and cook for 20 more minutes.

Step 2.

While the coconut milk cooks, heat the sesame oil in a large nonstick skillet over medium heat. Add the ground beef and let it cook without touching it for 4 minutes minutes, until the bottom is browned and crispy. Flip it and give the other side the same 4 minutes.Break the beef into crumbles with a spatula and keep cooking until it's cooked through. Pour in the rice vinegar, soy sauce, garlic powder, and ¼ cup water and stir. Then leave it alone for 4 to 5 minutes, until the liquid cooks off and starts to caramelize on the bottom of the pan.

Step 3.

Scoop rice into each bowl, top with the crispy beef, and ladle the broth over it. Finish with cucumbers, cilantro, and green onions.

Expert Tips

Don't Stir the Beef Too Soon - Leaving it alone for 4-5 minutes on each side...this is what gives you the crispy bits.

Use a Nonstick Skillet - It lets the glaze caramelize on the bottom without sticking and burning.

Wait on the Coconut Milk - Adding it in the last 20 minutes keeps the broth smooth and creamy.

Taste Before Serving - Curry paste and soy sauce vary by brand, so taste before you ladle. I use the Thai Kitchen brand and my broth was not spicy at all (aka kid friendly) 

Slow Cooker Beef Broth Bowls Recipe FAQs