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Crock Pot Chop Suey over Rice

Slow Cooker Chop Suey over Rice

  • Cooking Time:

    5–7 hours
  • Servings:



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

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!



Crock Pot Chop Suey and Rice - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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