Slow Cooker Chicken Chop Suey Recipe2022-06-10
- Cuisine: Chinese
- Course: Main Dish
- Skill Level: Easy
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 9:00 h
- Ready In: 9:10 h
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat6 g
Trans Fat4 g
Unsaturated Fat6 g
Slow cooker chicken chop suey recipe. Chinese chicken chop suey is a simple, easy-to-prepare, one-pot meal that tastes like something you might have ordered out as a child.
What are the benefits of using a slow cooker?
Slow cookers are a great way to prepare a meal and save time. They allow you to have a healthy meal that is ready when you are, and they make the cooking process much easier.
The benefits of using a slow cooker include:
– It saves time by not having to monitor the food while it cooks
– It saves money because it’s cheaper than buying prepared meals
– You can make your own recipes with less prep work
What is a chicken chop suey recipe?
Chicken chop suey is a Chinese-American dish that is made from chicken, vegetables, and noodles. It is a stir-fried dish with a sweet and sour sauce.
Chicken chop suey has many variations, but the most common ingredients are chicken, carrots, celery, onion, green peppers, and water chestnuts. The sauce for this dish typically includes soy sauce or oyster sauce.
This recipe calls for chicken breasts that are sliced into thin strips that are then stir-fried in oil along with onions and green peppers until they turn golden brown. Then the chicken mixture is combined with cooked rice noodles to create the final dish. The vegetables are then placed on top of the rice noodles before adding the prepared sweet and sour sauce over it all.
How do you make chicken chop suey?
Chicken chop suey is a Chinese-American dish that typically consists of breaded and fried chicken, rice, and a sauce made of soy sauce, ginger, garlic, sesame oil, sugar, white pepper, and cornstarch.
This recipe has a bit of an Asian flair to it with the use of ginger and garlic. You can make this dish in your own kitchen or order it from your local Chinese restaurant. First, you will need to cook the rice according to the package instructions.
Next, you will add some soy sauce for flavor as well as some water for moisture. Then you will add ginger and garlic for flavor as well as some white pepper for spice. Finally, you will mix in cornstarch to help thicken up the sauce before adding it into the pot along with some stock. The cornstarch mixture will help thicken the sauce to a gravy consistency. Once the whole skillet of rice is cooked, you will add in the tofu and stir until it becomes all mixed together with the rice.
Next, you will begin seasoning everything with soy sauce, white pepper, salt, and chili powder before adding in your favorite vegetables like green onions and chopped tomatoes for flavor and crunch.
Slow Cooker Chicken Chop Suey Recipe
You may like as well Slow Cooker Chicken with White Beans and Mushrooms or Slow Cooker Chicken Taco
- 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
Grease 4-5-quart (4-5 L) slow cooker with nonstick cooking spray.
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.
Stir in remaining ingredients except for stir-fry vegetables. Remove the chicken-vegetable mixture from the skillet and transfer it to greased slow cooker.
Cover the pot and cook on a low-heat setting for 9 hours.
Open the lid and stir in vegetables. Cover the lid again and cook for a furtherb15 minutes or until vegetables are cooked through.
Turn off the slow cooker and open the lid. remove cooked chicken and vegetables from the pot and transfer them to a serving plate. Serve over cooked rice.