Name: Chicken Chop Suey
Prep time: 20 min
Cook time: 330 min
Total time: 350 min
Yield: 9 servings
Cuisine: Asia, Chinese
Ingredients: 1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces; 8 ounces sliced fresh mushrooms; 2 celery ribs, sliced; 1 medium onion, chopped; 1 can (14 ounces) bean sprouts, rinsed and drained; 1 can (8 ounces) bamboo shoots, drained; 1 can (8 ounces) sliced water chestnuts, drained; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1/2 cup reduced-sodium soy sauce; 1 tablespoon minced fresh gingerroot; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons cornstarch; 2 tablespoons cold water; 1/2 cup frozen shelled edamame; Hot cooked rice

If your day is jam-packed and you know you need a nourishing meal, plan ahead with this slow-cooker chicken chop suey. It’s tasty, traditional and easy, too!

Ingredients

1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces

8 ounces sliced fresh mushrooms

2 celery ribs, sliced

1 medium onion, chopped

1 can (14 ounces) bean sprouts, rinsed and drained

1 can (8 ounces) bamboo shoots, drained

1 can (8 ounces) sliced water chestnuts, drained

1 can (14-1/2 ounces) reduced-sodium chicken broth

1/2 cup reduced-sodium soy sauce

1 tablespoon minced fresh gingerroot

1/4 teaspoon crushed red pepper flakes

2 tablespoons cornstarch

2 tablespoons cold water

1/2 cup frozen shelled edamame

Hot cooked rice

Instructions

1 Combine chicken and veggies

2 Place chicken in a 4- or 5-quart slow cooker. Top with the mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. In a separate small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over the chicken and vegetables. Cover and cook on low until the chicken is tender, five to six hours.

3 Add edamame; thicken

4 Combine the cornstarch and water until smooth; gradually stir into the chop suey. Add the edamame; cover and cook on high until the mixture has thickened, about 30 minutes. Serve with rice.