Crockpot Chicken Chop Suey Recipe
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Crockpot Chicken Chop Suey

2 whole chicken breasts skinned, halved & boned
1 tsp. salt
1 tsp. minced crystallized ginger
1 cup sliced celery
1 (5-oz.) can water chestnuts drained & sliced
1 onion sliced
2 cups chicken bouillon
2 tbsp. soy sauce
1 cup sliced mushrooms
1 (1 lb.) can bean sprouts, drained well
cooked rice
1/2 cup slivered almonds

Cut chicken into strips about 2-in. long and 1/2-in. thick. Place in slow-cooking pot with salt, ginger, celery, water chestnuts, onion, bouillon and soy sauce.

Cover and cook on LOW 5-6 hours. Turn control to HIGH.

Add mushrooms and bean sprouts. Cover and cook on HIGH 15 minutes.

Serve over hot rice. Sprinkles with almonds. Serve with extra soy sauce if desired.

Makes 4-6 servings.


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