• 1 lb. pork shoulder, boneless, cut into 3/4' cubes
  • 1 onion, small, cut into 1/4" wedges
  • 5 oz. sliced bamboo shoots, canned and drained
  • 1/2 c. teriyaki baste and glaze
  • 1 tsp. grated gingerroot
  • 1 lb. pkg. frozen broccoli, carrots and water chestnuts, thawed, drained
  • 2 c. uncooked instant white rice
  • 2 c. water

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Enjoy a traditional dish of Slow Cooker Chop Suey over Rice!

  1. Combine first 6 ingredients in a 4-6 quart slow cooker and mix well.
  2. Cover. Cook on Low for 5-7 hours.
  3. 15 minutes before serving, stir vegetables into pork shoulder.
  4. Increase crocking to high; cover and cook an additional 10-15 min. or until vegetables are tender.
  5. Meanwhile, cook rice in water as directed on pkg.
  6. Serve pork mixture over rice.

Note: Can also serve with Soy Sauce and Chinese Noodles!

Happy Crocking!

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Crock Pot Chop Suey and Rice - Nutrition

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