Chicken Chop Suey Slow Cooker
Chicken, Vegetables, Mushrooms, Bean Sprouts prepared in a Slow Cooker, served over Rice and topped with crunchy chow mein noodles…
Chicken Chop Suey Slow Cooker
Ingredients
- 8-12 ounces chicken cut in his size pieces
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 medium to large carrots, sliced
- 2 large celery stalk, sliced
- 1/2 onion sliced
- 2 teaspoons garlic powder
- 2 or 3 tablespoons low sodium soy sauce
- 1 cup chicken stock low sodium
- 2 or 3 teaspoons fresh grated ginger
- 6 ounces snow peas, string if needed
- 8 ounces sliced mushrooms
- 1 can bean spouts, (la choy), 14 ounces, drained
- 2 tablespoons cornstarch (for thickening)
- 3 tablespoons water, mix with corn starch
- 3 cups cooked rice
- Crunchy chow mein noodles to taste for topping
Directions
- In a skillet on medium high, add the olive oil and chicken, salt and pepper, cook for a few minutes on each side to brown. Remove from heat.
- In a medium slow cooker layer carrots, onions, and celery on the bottom. Top with chicken,
- In a bowl mix together the soy sauce, broth, garlic powder, and ginger. Pour over chicken and vegetables.
- Place on lid, turn on high, cook for 2 hours.
- Place pea pods, then mushrooms and bean sprouts on top, replace lid and cook for another 1&1/2 hours. Until veggies are tender, not mushy.
- Mix together cornstarch and water, pour over chop suey stir in, it should thicken in a few minutes.
- Turn slow cooker to warm, serve over hot cooked rice. Top with crunchy chow mein noodles. Serves about 3. Enjoy!
