Shredded, slow-cooked Thai beef made in the crock pot is full of bold flavors. Serve it on sliders topped with a sweet-and-spicy bell pepper slaw for an easy, crowd-pleasing summer recipe.
Summer is here—time for pool parties, backyard BBQs, beach bonfires and plenty of flavorful food. These Crock Pot Thai Beef Sliders are perfect for warm-weather gatherings because they can simmer all day with minimal effort, then be piled onto soft slider buns for an easy appetizer or main course.
This recipe was inspired by a Thai roast beef sandwich I recently tried at a café. I loved the balance of sweet, salty and spicy flavors, so I recreated it at home and adapted it for a slow cooker. The result is tender shreddable beef with a bright, tangy sauce—ideal for feeding a crowd or enjoying leftovers all week.
Crock Pot Thai Beef Ingredients
- 3 lb boneless roast beef (chuck or round roast)
- 1/4 cup soy sauce
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp honey
- 1/4 cup sriracha
- 4 cloves garlic, crushed
- 2 tbsp fresh cilantro, chopped
- 1 tsp fresh ginger, grated
- 24 slider buns (or Hawaiian rolls)
Crock Pot Thai Beef Instructions
1. Place the roast beef in the crock pot and set to low.
2. In a medium bowl, whisk together the soy sauce, fish sauce, lime juice, honey, sriracha, crushed garlic, chopped cilantro and grated ginger until smooth.
3. Pour the sauce over the beef, making sure it’s well coated.
4. Cover and slow cook on low for 8–10 hours, until the roast is fork-tender.
5. About 30 minutes before serving, prepare the slaw (instructions below).
6. When the beef is done, remove it to a cutting board and shred with two forks. Return shredded beef to the crock pot and stir to coat with the cooking juices.
7. Build sliders by placing a generous portion of shredded Thai beef on each bun and topping with the bell pepper slaw.
Sweet and Spicy Bell Pepper Slaw Ingredients
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/4 cup scallions, cut into 1-inch sections
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
Sweet and Spicy Bell Pepper Slaw Instructions
1. Combine all slaw ingredients in a large bowl and toss until evenly coated.
2. Refrigerate the slaw for at least 20–30 minutes to allow flavors to meld. Keep chilled until ready to serve.
Serving Suggestions and Tips
These sliders are ideal for summer gatherings, tailgates or casual dinners. The sweet-and-spicy slaw adds crisp freshness and balances the rich, savory beef. For extra brightness, squeeze a little lime over the assembled sliders just before serving. If you prefer a milder heat, reduce the sriracha in the beef mixture or the slaw, or substitute a milder chili sauce.
Make-Ahead, Storage and Leftovers
The slow-cooked beef keeps very well in the refrigerator for 3–4 days and freezes nicely for up to 3 months. Store the slaw separately in an airtight container to keep it crisp; toss again just before serving. Reheat shredded beef gently in a saucepan over low heat with a splash of water or broth to loosen the sauce.
Variations
- Swap beef for pork shoulder for a different but equally tender result.
- Add shredded carrots or thinly sliced cucumber to the slaw for more crunch.
- Serve the shredded beef over rice or noodles instead of slider buns for a heartier meal.
Nutrition (per slider, approximate)
- Calories: 203 kcal
- Carbohydrates: 19 g
- Protein: 13 g
- Fat: 7 g
- Sodium: 393 mg
I loved this recipe because it tasted even better the next day—leftovers are a real winner. It’s an effortless dish to prepare for friends and neighbors, and it travels well for potlucks or picnics. If you try this at home, tag your photos or note your tweaks so others can enjoy the results.
Author: Whitney Bond