Source(google.com.pk)
Ingredients
6 boneless chicken breasts
6 slices Swiss cheese (or other kind)
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter, melted
Directions
Spray Crock Pot Slow Cooker with nonstick cooking spray. Arrange chicken in bottom. Top with cheese, layering if necessary. Combine soup and milk; stir well. Spoon over cheese; sprinkle with stuffing mix. Drizzle with melted butter over stuffing. Cook on Low 8-10 hours, or High 4-6 hours.
I didn’t even have chicken chop suey in mind when I put the shredded chicken, about 2 cups, in the crock pot with some water. I set it on low and let it warm for about 30 minutes. In the meantime I was doing an inventory of the cupboards and found the teriyaki sauce and dumped that in.
I was also going through the refrigerator to plan some meals around leftovers. I found celery, carrots, broccoli and onion. I diced the celery, carrots and onion and tossed those in the crock pot along with the leftover chicken and teriyaki sauce. I diced up the stems of the broccoli and tossed those in too. The florets I saved to steam with the other vegetables. The teriyaki sauce was a little too salty for me, so I added some more water.
crock pot chicken chop suey2 024 300x225 Crock pot recipes: Chicken chop suey
Photo taken by Rachael Monaco
I sent my husband to the store to get some pea pods, bamboo shoots, water chestnuts, Chinese mushrooms and bean sprouts, which cost about $8. I also found a cup of brown rice in the cupboard and cooked that to serve with the chicken chop suey.
I drained the bamboo shoots and water chestnuts and lightly steamed them with the broccoli and peapods then mixed them with the uncooked bean sprouts. I served the chicken chop suey over the hot cooked brown rice with the steamed peapods and bean sprouts on the side.
This was enough for four people for dinner and enough left for two people for lunch the next day. I don’t eat big portions anymore because of my weight loss surgery, so this recipe for using leftover chicken to make chicken chop suey in the crock pot might be enough for four dinner servings.
Ingredients
4 boneless, skinless chicken breasts
1 cup salsa
1 package taco seasoning mix
1 (10 ounce) can cream of mushroom soup
1/2 cup sour cream
Shredded cheddar cheese to sprinkle on top.
Optional crushed tortilla chips
Instructions
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.
Sprinkle with cheese.
INGREDIENTS
4 boneless skinless chicken thighs (5 ounces each)
1 can (14 to 15 ounces) corn, well drained
1 can (14 to 15 ounces) creamed corn
Salt and pepper or seasoning to taste (I used Montreal Chicken seasoning)
½ teaspoon dried basil, optional
2 tablespoons quick tapioca
Salt and pepper to taste
Chopped fresh basil, for serving if desired
INSTRUCTIONS
Ideal Slow Cooker Size 2 to 3-Quart
Grease the slow cooker.
Stir together the corn, creamed corn, tapioca, and basil and pour into the slow cooker.
Season the chicken well with your favorite seasoning blend or salt and pepper. (I used Montreal chicken seasoning.)
Snuggle the chicken thighs on top of the corn mixture.
Cover and cook on LOW for 4 to 6 hours or until the chicken is tender when pierced with a fork.
Remove chicken. Stir the corn mixture well. Taste and add salt and pepper if desired. Stir in fresh chopped basil if using.
Serve chicken with a sauce of the creamed corn.
Or shred chicken and stir into the corn mixture and eat like a thick stew.
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