• 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

Pin It


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!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Chop Suey and Rice - Nutrition

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites