Crock Pot Chop Suey Recipe | CDKitchen.com (2024)

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A combination of beef and pork is slow cooked with onion, celery, water chestnuts, bean sprouts, mushrooms, and bamboo shoots. Serve over rice or your favorite Asian-style noodles.

serves/makes:

ready in:

2-5 hrs

10 reviews
3 comments

ingredients

1/2 pound pork stew meat, cubed
1/2 pound beef stew meat, cubed
1 large onion, chopped
1 cup celery, sliced in 1/4-inch diagonal slices
1 can (8 ounce size) sliced water chestnuts, undrained
2 cans (16 ounce size) bean sprouts, drained
1 can (8 ounce size) bamboo shoots, drained
1 can (8 ounce size) mushrooms, undrained
1/2 cup soy sauce
1/2 cup chicken broth
2 tablespoons cornstarch
4 tablespoons water

directions

Heat a large non-stick skillet or wok over medium heat. Add the pork and beef and cook, stirring, until they begin to brown. Add the onion and celery and stir-fry for 2-3 minutes.

Place the meat mixture in the crock pot. Top with the water chestnuts, bean sprouts, bamboo shoots, and mushrooms. Drizzle the soy sauce and chicken broth over the top.

Cover and cook on low for 4-6 hours.

When the meat is tender turn the heat to high. Combine the cornstarch with the water until it forms a slurry. Stir that into the crock pot and let cook for 15 minutes until it is slightly thickened.

Serve the chop suey hot with rice, lo mein noodles, chow mein noodles, or rice noodles.

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

recipe tips

Brown the meat to develop the flavor before slow cooking.

Cut the vegetables in uniform sizes for even cooking.

Adjust the seasoning as desired.

common recipe questions

Can I use chicken instead of beef and pork?

Yes, you can use chicken as a substitute, but adjust the cooking time as chicken cooks faster than beef and pork.

Is there a vegetarian version of this dish?

For a vegetarian version, omit the meat and add more vegetables like carrots, bell peppers, or bok choy.

Can I add different vegetables to this recipe?

Yes, feel free to add other vegetables like snow peas, carrots, or broccoli.

How can I tell when the chop suey is ready?

The chop suey is ready when the meat is tender and the sauce has thickened.

Can I use fresh mushrooms instead of canned?

Yes, you can use fresh mushrooms. Saute them with the onions and celery.

Is there a substitute for soy sauce?

You can use tamari or liquid aminos as a substitute for soy sauce.

How should I store and reheat leftovers?

Store leftovers in the refrigerator in a covered container for up to 3 days. Reheat in a skillet or the microwave.

Can I use a different type of broth?

You can use beef or vegetable broth as a substitute for chicken broth.

Can I freeze this recipe?

The bean sprouts and mushrooms will become mushy once thawed but otherwise the dish freezes fine. If you use other vegetables (or don't mind the softer veggies) it will freeze fine for up to 3 months. Thaw overnight in the fridge before reheating.

nutrition data for chop suey

214 calories, 5 grams fat, 24 grams carbohydrates, 23 grams protein per serving.

more recipes like chop suey

LEFTOVER PORK WITH RICE AND VEGETABLES

PORK KABOBS

HUNGARIAN SAUERKRAUT GOULASH SZEKELY GULYAS

reviews & comments for chop suey

NancyK57 REVIEW:
February 6, 2019

Just made this for dinner - DELICIOUS !! I used a 14 oz can of Chinese vegetables instead of all the separate vegetables otherwise wouldn't change a thing.
Guest Foodie REVIEW:
September 15, 2018

This is a great recipe. It reminds me of the chop suey my grandma used to make, but made in the crockpot.
Guest Foodie August 3, 2018

I would prefer using fresh bean sprouts, fresh mushrooms, do not like the taste of canned mushrooms. I would also use as much fresh ingredients as I could possibly find because there is a definite difference in the taste. Viva la difference.
Guest Foodie REVIEW:
August 27, 2017

Yummy recipe!!!
Guest REVIEW:
November 28, 2016

I modified used reduced sodium soy sauce and chicken broth, all pork, 2 tablespoons blackstrap molasses and as someone else suggested waited till last 2 hours to add bean sprouts
Guest Foodie REVIEW:
September 30, 2016

Just like my mom's recipe from the 50s
joybells REVIEW:
July 13, 2016

Excellent recipe and super easy. The combo of meats makes a difference
Saanna September 2, 2015

Thank you so much for posting this recipe. My sister and I have had no luck in finding our mother's recipe. I remember so clearly watching her cut up the pork and the beef. I can hardly wait to make it.
Cherlyn REVIEW:
December 3, 2013

We loved this! I like that it's more veggie heavy than meat. I stirred in some instant rice during the last hour and let it cook that way.
Guest Foodie REVIEW:
November 3, 2013

This is my favorite! I dno't add the canned bean sprouts until the last hour or they get mushy though.
tapper REVIEW:
July 15, 2013

This reminds me of a chow mein we used to get from a takeout place near us. I only use pork most of the time when I make it though so I don't have to buy packages of both beef and pork. It can cook longer too without getting overcooked so I can put it in before I go to work and it is fine 9 hours later.
mtn30 REVIEW:
January 26, 2009

Such a simple slow cooker recipe!!!!Tasted fantastic with rice, next time I'm going to try it with lo mein noodles.Great job!!!

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