Easy Crock Pot Chop Suey Recipes

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.

CROCKPOT GOULASH

Steps:

• Brown ground beef, onions and garlic until no pink remains. Drain any fat.
• Add ground beef mixture to CrockPot. Add all remaining ingredients except the uncooked shells.
• Cook on High for 2 hours or low for 4-5 hours.
• Prepare shells al dente according to package directions. Drain well and stir into meat sauce. Cover and cook an additional 10 minutes to heat through.

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.

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.

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.

CROCK POT CHOP SUEY

Steps:

• 1. Put steak strips, celery, onions, beef broth, soy sauce, and Worcestershire in crock pot. Stir well, cover and cook on low 8-10 hours (high 3-4 hours).
• 2. One hour before serving, turn to high and add remaining ingredients. Stir well. Cook just until thickened.

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.

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.