Chicken Chop suey

(from valleyquail’s recipe box)

for slow cooker

Categories: slow cooker

Ingredients

  • •2 boneless skinless chicken breasts
  • •1 teaspoon salt
  • •1 teaspoon crystallized ginger, minced
  • •1 cup celery, sliced
  • •5 ounces water chestnuts, sliced and drained
  • •1 onion, sliced
  • •2 cups chicken bouillon-use broth
  • •2 tablespoons soy sauce
  • •1 cup mushrooms, sliced
  • •1 pound bean sprouts, drained
  • •2 cups cooked rice
  • •1/2 cup almonds, slivered

Directions

  1. .Cut chicken into strips about 2-inches long and 1/2-inch thick. Place in slow cooker

  2. with salt, ginger, celery, water chestnuts, onions, bouillon, and soy sauce.

  3. .Cover and cook on low 5 to 6 hours.

  4. .Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes.

  5. .Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce, if desired.

  6. Read more at http://www.recipelion.com/Crock-Pot-Entrees/Chicken-Chop-Suey#WwOPZhEwU2sOb1pR.99

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