Crock Pot Chop Suey Food

SLOW COOKER CHOP SUEY

Steps:

• Heat a large non-stick skillet or wok over medium heat. Add the pork and beef and cook, stirring, until they begin to brown. Add the onion and celery and stir-fry for 2-3 minutes. Place the meat mixture in the crock pot. Top with the water chestnuts, bean sprouts, bamboo shoots, and mushrooms. Drizzle the soy sauce and chicken broth over the top. Cover and cook on low for 6-8 hours. When the meat is tender turn the heat to high. Combine the cornstarch with the water until it forms a slurry. Stir that into the crock pot and let cook for 15 minutes until it is slightly thickened. Serve the chop suey hot with rice, lo mein noodles, chow mein noodles, or rice noodles.

AMERICAN CHOP SUEY CROCKPOT MEAL RECIPE - (4.1/5)

Steps:

• In a large skillet, brown ground beef and onion until fully cooked. Place the beef and onion into your crockpot, and add all other ingredients except the pasta. Stir to combine. Cook on low for 6 to 8 hours or high for 4 hours. Add pasta 30 minutes before you want to eat. Serve topped with shredded cheese if desired, and enjoy!

CHICKEN CHOP SUEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
• Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
• Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
• Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

SLOW COOKER AMERICAN CHOP SUEY

Steps:

• In a non-stick skillet, brown the ground beef with onion and green pepper.
• Drain; transfer to slow cooker/Crock Pot.
• Add seasonings, cheese, tomato paste, and tomatoes; stir to combine.
• Cover and cook on low for 6 to 8 hours.
• Stir in hot cooked macaroni 10 minutes before serving.

EASY CROCK POT CHOP SUEY

Steps:

• In 4 to 6 quart crock pot, combine pork, onion, bamboo shoots, teriyaki baste and glaze and gingerroot; mix well.
• Cover; cook on low setting for 5 to 7 hours.
• About 15 minutes before serving, stir vegetables into pork. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until vegetables are tender.
• Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice.

CROCK POT CHICKEN CHOP SUEY

Steps:

• Cut meat into strips about 2-inches long & 1/2-inch wide.
• Place in crock pot with salt, pepper, ginger, celery, cabbage, water chestnuts, onions, bouillon, and soy sauce.
• Cover and cook on LOW for 5-6 hours.
• Add mushrooms and bean sprouts.
• Cover and cook on HIGH until vegetables are tender (15 minutes).
• Serve over hot rice, sprinkled with almonds.
• Serve with extra soy sauce, if desired.

CHICKEN CHOP SUEY WITH A TWIST

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low until chicken is tender, 5-6 hours., Combine cornstarch and water until smooth; gradually stir into chop suey. Add edamame, cover and cook on high until thickened, about 30 minutes. Serve with rice.

PORK CHOP SUEY

Steps:

• In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender., Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

PORK CHOP SUEY

Steps:

• Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
• Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
• Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

VEGETARIAN AMERICAN CHOP SUEY (CROCK-POT)

Steps:

• In a skillet over medium heat heat oil and then add onion, cooking until softened. Stir in garlic and cook another minute or so. Although I didn't use them I thought a green pepper and/or mushrooms would be great to add to the skillet.
• Transfer onion mixture to the crockpot.
• Stir in next 7 ingredients (tomatoes - pepper) and cook on low for 3 1/2 hours.
• Stir in pasta, cover and cook on low for another 30 minutes.
• Stir in basil and sprinkle with cheese.

CHOP SUEY

Steps:

• In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.

CHOP SUEY GROUND BEEF SUPPER (CROCK POT)

Steps:

• In a large skillet brown beef and onion stirring occasionally until crumbly.
• Drain off fat.
• Put beef and onion into crock pot.
• Stir in rice mix including dry seasoning packet, water and 4 TBS of soy sauce.
• Cover and cook on high setting 2 hours.
• Stir in vegetables and mushrooms.
• cover and continue cooking on high about 30 minutes longer or until rice is tender and vegetables are crisp tender.
• Stir in remaining 1 TBS soy sauce and serve at once.
• Note: For more pronounce Asian flavor, stir in another tablespoon soy sauce before serving.