Easy Crock Pot Chop Suey: A Weeknight Winner

My grandmother, a woman who always knew how to stretch a dollar without sacrificing flavor, used to make a version of chop suey that was legendary in our family. It wasn’t fancy, but the savory-sweet aroma that filled her kitchen, a blend of ginger, soy, and something indefinably comforting, is etched in my memory. She made hers on the stovetop, but I’ve adapted her thrifty, delicious recipe for the slow cooker, making it even easier to enjoy a hearty, satisfying meal on a busy weeknight. This Crock Pot Chop Suey isn’t just a recipe; it’s a warm hug of nostalgia and an ode to simple, flavorful cooking.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5-7 hours on low, plus 10-15 minutes on high
• Total Time: 5 hours 25 minutes to 7 hours 25 minutes
• Servings: 5
• Dietary Type: Can be adapted to be gluten-free

Ingredients

• 1 lb boneless pork shoulder, trimmed of fat and cut into 3/4 inch cubes
• 1 small onion, cut into 1/4 inch wedges
• 1 (5 ounce) can sliced bamboo shoots, drained
• 1/2 cup purchased teriyaki baste and glaze (use gluten-free if needed)
• 1 teaspoon grated gingerroot
• 1 (1 lb) package frozen broccoli carrots and water chestnut mix, thawed, drained
• 2 cups uncooked instant rice
• 2 cups water

Equipment Needed

• 4 to 6 quart crock pot (slow cooker)
• Measuring cups and spoons
• Knife and cutting board
• Can opener
• Large spoon for stirring

Instructions

1. In a 4 to 6 quart crock pot, combine the pork, onion, bamboo shoots, teriyaki baste and glaze, and grated gingerroot. Mix everything well to ensure the pork is coated in the sauce.

2. Cover the crock pot and cook on a low setting for 5 to 7 hours. The cooking time may vary depending on your slow cooker, so it’s best to check the pork for tenderness after 5 hours. It should be easily shredded with a fork.

3. About 15 minutes before serving, stir in the thawed and drained frozen broccoli carrots and water chestnut mix into the pork mixture.

4. Increase the heat setting to high. Cover and cook for an additional 10 to 15 minutes, or until the vegetables are tender-crisp and heated through. Avoid overcooking the vegetables, as they can become mushy.

5. Meanwhile, while the vegetables are cooking, prepare the instant rice. In a saucepan, combine the 2 cups of uncooked instant rice with 2 cups of water. Cook according to the package directions, typically bringing the water to a boil, then reducing the heat to low, covering, and simmering for 5-7 minutes.

6. Once the rice is cooked and the vegetables are tender, it’s time to serve. Spoon the pork and vegetable mixture over a bed of fluffy cooked rice. Serve immediately and enjoy!

Expert Tips & Tricks

• Browning the Pork: For an even deeper flavor, consider browning the pork cubes in a skillet with a little oil before adding them to the crock pot. This adds a beautiful sear and richness to the final dish.
• Adjusting Sweetness: The sweetness of the teriyaki baste and glaze can vary. Taste the sauce before adding it to the crock pot, and adjust the amount to your liking. You can also add a splash of soy sauce for a saltier, more umami flavor.
• Thickening the Sauce: If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the crock pot during the last 30 minutes of cooking.
• Make-Ahead Prep: To save time on busy weeknights, you can chop the onion, grate the ginger, and cut the pork the night before and store them in the refrigerator. You can also thaw the vegetables in the refrigerator overnight.
• Vegetable Variations: Feel free to substitute other vegetables, such as sliced bell peppers, snap peas, or mushrooms, based on your preferences and what you have on hand.
• Spice it Up: If you enjoy a little heat, add a pinch of red pepper flakes or a dash of sriracha to the crock pot.
• Gluten-Free Option: To make this dish gluten-free, ensure the teriyaki baste and glaze is specifically labeled as gluten-free. Many brands offer gluten-free versions.

Serving & Storage Suggestions

Serve the Crock Pot Chop Suey hot, directly from the crock pot, spooned over a generous serving of fluffy cooked rice. Garnish with a sprinkle of sesame seeds or chopped green onions for added visual appeal. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave in 1-minute intervals, stirring in between, until heated through. You can also reheat it in a saucepan over medium heat, adding a splash of water or broth if needed to prevent it from drying out. While freezing is possible, the vegetables might become a bit softer upon thawing. For best results, consume within 2-3 months if frozen.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	412.2 kcal	N/A
Calories from Fat	169 g	41%
Total Fat	18.8 g	28%
Saturated Fat	6.4 g	32%
Cholesterol	64.5 mg	21%
Sodium	1173 mg	48%
Total Carbohydrate	38.8 g	12%
Dietary Fiber	1.6 g	6%
Sugars	5.2 g	20%
Protein	20.7 g	41%

Variations & Substitutions

• Chicken or Beef: Substitute the pork shoulder with boneless, skinless chicken thighs or stew beef for a different flavor profile. Adjust cooking time as needed to ensure the meat is cooked through and tender.
• Vegetarian Option: Omit the meat entirely and add extra vegetables, such as tofu or tempeh for protein. Consider adding edamame or black beans for added texture and nutrients.
• Pineapple Power: For a sweeter, more tropical twist, add a can of drained pineapple chunks during the last 30 minutes of cooking.
• Brown Rice Boost: Use brown rice instead of instant rice for a healthier, more nutritious option. Keep in mind that brown rice will take longer to cook, so you’ll need to prepare it separately according to package directions.
• Homemade Teriyaki Sauce: Skip the store-bought teriyaki baste and glaze and make your own! There are countless recipes online for homemade teriyaki sauce, allowing you to control the ingredients and adjust the sweetness and saltiness to your liking.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: Yes, you can use other cuts of pork, such as pork loin or shoulder roast, but adjust the cooking time accordingly. Pork shoulder is recommended as it becomes very tender and flavorful during slow cooking.

Q: Can I add more vegetables?
A: Absolutely! Feel free to add any vegetables you enjoy, such as bell peppers, mushrooms, or snap peas. Just be sure to add them during the last 15-20 minutes of cooking to prevent them from becoming overcooked.

Q: Can I use fresh ginger instead of grated gingerroot?
A: Yes, fresh ginger will provide a more intense flavor. Use about a 1-inch piece of fresh ginger, peeled and minced, in place of the grated gingerroot.

Q: How can I prevent the rice from becoming sticky?
A: Rinse the uncooked instant rice before cooking to remove excess starch. Also, avoid overcooking the rice, as this can cause it to become sticky. Follow the package directions carefully for best results.

Q: Can I make this in an Instant Pot instead of a slow cooker?
A: Yes, you can adapt this recipe for the Instant Pot. Brown the pork first using the sauté function, then add the remaining ingredients (except the vegetables and rice). Cook on high pressure for 25-30 minutes, followed by a natural pressure release for 10 minutes. Then, add the vegetables and cook on sauté until tender. Cook the rice separately.

Final Thoughts

This Easy Crock Pot Chop Suey is more than just a recipe; it’s a testament to the power of simple ingredients and slow cooking. It’s a dish that’s both comforting and satisfying, perfect for busy weeknights or lazy weekends. I encourage you to give it a try and make it your own by adding your favorite vegetables or adjusting the sweetness and spice levels to your liking. Don’t hesitate to share your feedback and variations with me – I’d love to hear how you made this recipe your own! Consider pairing it with a light green salad or a side of steamed broccoli for a complete and balanced meal.