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!

Homemade Crockpot Hamburger Helper. Forget the boxed stuff—this is everyone’s childhood favorite dinner, made completely from scratch…and honestly, even easier too. Plus, so much tastier! Think of it as the creamier, cozier, better version of what some of you may remember as a kid. Made with ground beef, pasta, a handful of seasonings, and even some shredded zucchini for a little extra veggie boost. It’s the kind of effortless pasta that’s guaranteed to become a weeknight family staple.

Did you grow up on Hamburger Helper? It wasn’t something my dad ever made for us, but I do remember always seeing that red box sitting in the pantry. Funny enough, my oldest brother swears it was one of his favorite dinners. Maybe he made it for himself? I really should ask him! Either way, it’s not a dish I grew up with, but it somehow feels nostalgic all the same.

For years, my brother begged me to make a homemade version, and many years back, I finally caved. I came up with a stove-top recipe that quickly turned into a family favorite—and honestly, I loved making it. But today? I’ve got something even better. This crockpot version is simpler, creamier, and completely hands-off. Truly effortless comfort food that tastes like pure childhood nostalgia…just upgraded.

These are the details

Ingredients

• ground beef – I use Force Of Nature, 80/20 blend
• onions
• chili powder
• garlic powder
• paprika
• salted butter
• ketchup
• broth
• pasta zucchini
• milk
• cheddar cheese
• fresh parsley or tiny basil leaves

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, onions, chili powder, garlic powder, paprika, butter, and ketchup. Season generously with salt and black pepper.

Give the meat a quick stir—it will naturally break into pieces as it cooks. Pour in the broth, cover, and cook on low for 4–6 hours or on high for 1–2 hours.

My crockpot can actually cook the raw beef in about an hour on high. It works like magic, I swear!

Step 2: Stir and add the remaining ingredients

Once the beef is done—or when you’re ready to finish—stir in the pasta, zucchini, and whole milk about 20 minutes before serving. I like to add another pinch of salt here too.

Cook until the pasta is just tender. Stir in the cheese until melted and creamy. Taste and season with more salt and pepper as needed.

Step 3: Serve

Spoon the pasta into bowls and top with fresh parsley or basil (straight from the garden if you have it!). Best served right after the pasta is cooked. Leftovers can be stored in the fridge for a very yummy lunch the next day.

One last tip

If you’d like to make this a freezer meal, cook and freeze just the beef base (without pasta). When ready to serve, thaw in a pot on the stove, add 2 cups of water, bring to a boil, then add the pasta, zucchini, and whole milk. Cook until the pasta is tender, stir in the cheese, and serve. Super easy!

A  few commonly asked Questions:

Looking for other easy family dinners? Here are a few ideas: 

Broccoli Cheddar Chicken and Rice Casserole

One Pan Autumn Chicken and Wild Rice Casserole

Easy Southern Style Baked Mac and Cheese

Pumpkin Cheese Stuffed Pasta Bolognese Bake

One Skillet Cheesy Broccoli Cheddar Orzo Bake

Lastly, if you make this Crockpot Hamburger Helper, 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 Brown Butter Tomato and Ricotta Pasta. A summery tomato pasta that’s full of fresh heirloom tomatoes and creamy ricotta cheese. Slow-cooked heirloom and cherry tomatoes are cooked with garlic, thyme, Italian spices, parmesan rinds, and chile peppers to create an effortless, chunky marinara sauce. Just before the sauce is finished, spicy Italian chicken is added with garlic brown butter. Toss the sauce with pasta and grated parmesan cheese, then serve up each bowl with whipped ricotta and fresh basil. It’s the perfect mix of comforting and bright.

I’m the girl who walks into Whole Foods and heads straight to the produce section, always looking (and hoping) for something pretty to cook with. When the store finally stocks the heirloom tomatoes, the figs, the peaches—I buy more than I need and definitely more than I have plans for.

This is me all summer long. I always end up with more tomatoes than I know what to do with. When they sit on the counter and start to become a little too soft, they always leave me with inspiration.

Sometimes I roast them and blend them into sauce. Sometimes I make pizza. But other times… pasta comes to mind.

Today’s pasta is effortless. No peeling, no chopping, no cooking ahead—just the right amount of effort.

All the tomatoes go into the crockpot. I left mine whole and didn’t even bother taking the stems off—I knew they’d fall off easily after cooking!

Once the tomatoes have cooked down, I crush them with a spoon and leave the sauce chunky. The only extra steps are cooking the pasta and browning the butter—both take just a few quick minutes.

Simple and delicious. Great for back-to-school season and especially perfect as we head into fall!

The Details

Ingredients 

• heirloom or regular tomatoes
• cherry tomatoes
• garlic
• fresh thyme
• Italian seasoning
• parmesan
• crushed Calabrian chile peppers – or use chili flakes
• spicy Italian chicken sausage – omit if vegetarian
• fresh basil
• short cut pasta – use pennoni
• salted butter
• rosemary
• ricotta cheese – whip this to make it even creamier!

Special Tools

For this recipe, you will need a crockpot.

Steps

Step 1: Slow cook the sauce

In the crockpot, add the tomatoes, garlic, thyme, seasonings, parmesan rinds, and crushed Calabrian chile peppers—or use chili flakes if that’s what you have.

Cook the sauce on low or high, depending on how much time you have.

Step 2: Add the meat

Use a wooden spoon to break down the tomatoes right in the crockpot—or, if you prefer a smoother sauce, blend it up (just be sure to remove the stems from the tomatoes and the parmesan rind first). I always leave my sauce chunky and skip the blender.

After you break the tomatoes down, remove any stems left in the sauce.

Next, crumble the meat into the sauce and let it cook on high for another hour.

Step 3: Brown the butter

In a small skillet, melt the salted butter until it turns golden brown and smells nutty and rich. Pull it off the heat, then toss in the garlic and rosemary. Let the garlic sizzle in the butter for a minute or two.

Stir the brown butter into the sauce, saving a spoonful for serving if you’d like.

Step 4: Boil the pasta

Bring a large pot of salted water to a boil. Cook your pasta according to the package directions.

Lately, I’ve been loving Pennoni pasta—it’s like a larger, ridged penne with angled ends that hold onto sauce beautifully. But really, use whatever pasta you love most.

Step 5: Toss the pasta
Add the hot, freshly drained pasta right into the sauce. Stir in the Parmesan and lots of fresh basil.

Serve

Spoon the pasta into bowls and top with whipped ricotta, extra basil, and a drizzle of the reserved brown butter. Stir the ricotta into the sauce and enjoy every creamy, cozy bite.

Add greens

Serve this with a simple side salad for a complete meal. Easy enough for a weeknight, but special enough to serve friends on a Friday or Saturday night as we start to ease into fall.

Looking for more summer recipes? Here are a few ideas: 

Simple Roasted Sungold Cherry Tomato Pasta

Skillet Burst Cherry Tomato Summer Pasta with Lemony Breadcrumbs

One Pot Creamy Roasted Red Pepper Chicken Pasta

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata

Detroit Style Tomato Herb Pepperoni Pizza

Cherry Tomato Pasta Alla Vodka

Lastly, if you make this Crockpot Brown Butter Tomato and Ricotta Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you 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!