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Chicken Chop Suey with a Twist Recipe

If you’re in for a busy evening, here’s a great way to ensure you can still have a healthful supper. It’s tasty and traditional, and easy, too!
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours YIELD:9 servings


  • 1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
  • 8 ounces sliced fresh mushrooms
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 can (14 ounces) bean sprouts, rinsed and drained
  • 1 can (8 ounces) bamboo shoots, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup frozen shelled edamame
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup reduced-sodium soy sauce
  • 1 tablespoon minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice


  • 1. Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots, water chestnuts and edamame. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low for 5-6 hours or until chicken is tender.
  • 2. Combine cornstarch and water until smooth; gradually stir into chop suey. Cover and cook on high 30 minutes longer or until thickened. Serve with rice. Yield: 9 servings.

Nutritional Facts

1 cup: 178 calories, 6g fat (2g saturated fat), 50mg cholesterol, 739mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.

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