4-Ingredient Slow Cooker Potsticker Supper

This slow cooker potsticker dish is the ultimate low-effort comfort meal. Using frozen pork potstickers and a few pantry staples, it creates a flavorful, broth-based dish that feels rich and satisfying without much work. Instead of pan-frying, the potstickers gently simmer, soaking up all the savory goodness.

Servings

4 servings

Ingredients

1 (24–32 oz) bag frozen pork potstickers (18–24 pieces, unthawed)
3 cups low-sodium chicken or vegetable broth
2 cups frozen stir-fry vegetable blend
1/3 cup teriyaki sauce (or soy-ginger stir-fry sauce)

Instructions

Arrange frozen potstickers in an even layer in a 4–6 quart slow cooker. Avoid stacking more than two layers.
Pour broth over the potstickers, ensuring most are partially submerged.
Spread frozen vegetables evenly over the top.
Drizzle teriyaki sauce over everything. Do not stir.
Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours.
Cook until potstickers are fully heated (165°F / 74°C) and vegetables are tender.
Taste and adjust seasoning if needed.
Serve by gently lifting potstickers and spooning broth and vegetables over them.

Serving Suggestions

Serve in shallow bowls with plenty of broth. Pair with steamed brown rice, quinoa, or roasted vegetables. Garnish with sliced green onions or fresh cilantro if desired. A light salad with sesame or ginger dressing complements the dish well.

Variations & Tips

Spicy: Add chili-garlic sauce or sriracha for heat.
Thicker sauce: Stir in a cornstarch slurry during the last 20 minutes of cooking.
More veggies: Increase vegetables or add mushrooms or cabbage.
Flavor twist: Use Korean BBQ or gochujang sauce instead of teriyaki.
Lower sodium: Choose reduced-sodium broth and sauce.

Food Safety & Storage

Cook potstickers directly from frozen; do not thaw first.
Ensure internal temperature reaches 165°F (74°C).
Do not leave at room temperature for more than 2 hours.
Refrigerate leftovers promptly and consume within 3–4 days.
Reheat until hot and steaming before serving.