Easy Chicken Chop Suey Using a Crock-Pot®

When I am busy, this recipe comes to rescue me.  There is no need to buy chop suey at a takeout Chinese restaurant.  The recipe can be served with cooked Ramen noodles also.

Ingredients:

2 skinless, boneless chicken breasts cut into cubes

Vegetables:

1/2 cup slice celery

2 cups total of sliced mushrooms, broccoli florets, and Napa cabbage

1 cup bean sprouts

Spices:

1 tsp fresh ginger, minced

2 garlic cloves, minced

Black pepper

1/4 tsp Cayenne

2 green onions cut into 1-inch long pieces

Liquids:

1/2 cup chicken broth

2 tbs soy sauce

1/2 tsp salt

1 tsp honey

1 tsp sesame oil

Thickening ingredients:

2 tbs cornstarch

2 tbs water

Directions:

Place chicken on the bottom of a Crock-Pot@ along with celery and green onions.

Add spices. Combine the liquids and pour into the Crock-Pot@.  Cover and cook on low for 4 hours or on high for 2 ½ hours.

In the last 30 minutes of cooking, add the 2 cups of vegetables. 

Cover and cook for 10 minutes. Add the bean sprouts.

Mix the thickening ingredients and stir into the chicken mixture (now chop suey) in a 
Crock-Pot@.  Cook uncovered for 7 more minutes.