Slow Cooker Chicken Chop Suey Recipe

Slow cooker chicken chop suey recipe. This chicken recipe belongs to Chinese cuisine. Cubed chicken breasts with vegetables and spices cooked in a slow cooker. #slowcooker #crockpot #chicken #dinner #homemade
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 9:00 h
  • Ready In: 9:10 h

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Nutritional Info

This information is per serving.

  • Calories

    425
  • Fat

    22 g
  • Cholesterol

    80 mg
  • Sodium

    1830 mg
  • Carbohydrate

    34 g
  • Protein

    27 g

Slow cooker chicken chop suey recipe. This chicken recipe belongs to Chinese cuisine. Cubed chicken breasts with vegetables and spices cooked in a slow cooker. Are you looking for more delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

Slow Cooker Chicken Chop Suey Recipe

You  may like as well Slow Cooker Chicken with White Beans and Mushrooms or Slow Cooker Chicken Taco

Ingredients

  • 1 pound (480 g) boneless and skinless chicken breasts, cubed
  • 1 medium yellow onion, peeled and sliced
  • 1 medium stalk celery, chopped
  • 1/4 cup (60 ml) soy sauce
  • 1 can (10¾oz (320ml)) condensed cream of mushroom soup
  • 1 cup (250 ml) water
  • 3 cups frozen stir-fry vegetables
  • vegetable oil

Method

Step 1

Grease 4-5-quart (4-5 L) slow cooker with nonstick cooking spray.

Step 2

In a large nonstick skillet, heat vegetable oil over medium-high heat. Add cubed chicken and cook stirring occasionally, for 4-5 minutes. Stir in sliced onion and celery. Continue cooking, stirring occasionally, for a further 5 minutes or until meat is golden brown.

Step 3

Stir in remaining ingredients except stir-fry vegetables. Remove chicken-vegetable mixture from the skillet and transfer to greased slow cooker.

Step 4

Cover the pot and cook on low-heat setting for 9 hours.

Step 5

Open the lid and stir in vegetables. Cover the lid again and cook for a furtherb15 minutes or until vegetables are cooked through.

Step 6

Turn off the slow cooker and open the lid. remove cooked chicne and vegetables from the pot and transfer to a serving plate. Serve over cokked rice.

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