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Chop Suey Chicken - Crockpot

25 minPrep Time

4 hrCook Time

8 hr, 10 Total Time

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Ingredients

• 2 Tbsp cooking oil
• 6 chicken breasts, skin and bones removed
• 1 carrot, diced
• 1 medium yellow onion, chopped
• 2 stalks celery, chopped
• 1 cup chicken broth
• 1/4 cup soy sauce
• 1/4 tsp crushed red pepper flakes
• 1 garlic clove, grated
• 1 can (8 oz) bamboo shoots, drained
• 1 can (8 oz) sliced water chestnuts, drained
• 1/4 cup cornstarch
• 1/2 cup COLD water
• hot cooked rice for serving
• 3 cups of cooked chicken, shredded
• 1 1/2 cups uncooked rice
• 1 32 oz. kosher vegetable or chicken broth
• 1 15 oz. can chickpeas, drained and rinsed
• 2/3 cup raisins
• 1/2 cup slivered almonds
• 2 tsp curry powder
• 2 lbs fresh mixed mushrooms (choose a variety)
• 1 cup boiling water
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1/2 Tbsp fresh thyme, rough chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 bay leaf
• 4 cups vegetable broth
• 1 cup coconut milk, natural not sweetened
• 4 Tbsp coconut oil
• 2 Tbsp light oil
• 8 oz fresh mushrooms, sliced
• 1 small yellow onion, diced
• 1 garlic clove, minced or grated
• 2 cups chicken broth
• 1/2 cup half-and-half
• salt and pepper to taste
• Parmesan cheese optional
• 3 lb boneless beef chuck roast, trimmed of excess fat and tied with butcher string to secure
• coarse black pepper to taste
• light oil for browning meat
• 3 large carrots, peeled and coarse cut
• 3 stalks celery, coarse cut
• 1 large yellow onion, peeled and cut into 8 wedges
• 3 large garlic cloves, minced
• 1 cup dry red wine or beef broth
• 1/3 cup tomato paste
• 1 1/2 Tbsp Dijon mustard
• 1/2 tsp crushed dried thyme
• 2 large bay leaves
• salt
• (optional: 1 Tbsp cornstarch mixed with 2 Tbsp cold water, or substitute almond flour mixed with water.)
• 1 pound lean ground beef
• 1 1/2 cups milk
• 3/4 cup cornmeal
• 1 egg, beaten
• 15 oz corn
• 15 oz tomatoes, diced
• 1 envelope of chili seasoning mix
• 1 cup Cheddar cheese, shredded
• 1 1/2 lbs lean pork, cut in 1 inch strips
• 1 Tbsp paprika
• 2 Tbsp cooking oil
• 1/2 tsp salt
• 3 Tbsp brown sugar
• 2 Tbsp cornstarch
• 1 can (20 oz) pineapple chunks, drained liquid reserved
• 1/4 cup white wine vinegar
• 3 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• cooked brown rice for serving
• 6 cups cooked (or canned) black beans
• 3 garlic cloves, minced
• 2 mangoes, cubed
• 1 cup chicken broth or vegetable broth
• 3 Tbsp grated fresh ginger root
• 1 1/2 tsp paprika
• 2 tsp fresh thyme (or 1 tsp dried thyme)
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground cayenne
• 1/4 cup olive oil
• 2 large onions, sliced in thin strips
• 4 garlic cloves, grated or minced
• 1 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 Tbsp ground turmeric
• 1 1/2 tsp ground coriander
• 1/2 cup chicken broth
• 3 lbs chicken thighs, skin removed
• 1 1/2 cups Greek yogurt
• 1/4 cup chopped fresh cilantro
• hot cooked wide egg noodles to serve
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 Tbsp grated ginger root
• 1 jalapeno, seeded and minced
• 1 can (28 oz) tomato puree
• 1 1/2 cups plain yogurt
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 2 Tbsp garam masala
• 1 Tbsp ground cumin
• 1/2 Tbsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 6 chicken breasts, bone and skin removed, then diced
• 1 cup heavy cream
• 1/2 Tbsp cornstarch
• garnish with chopped fresh cilantro

Instructions

1. Put a large heavy skillet on medium-high heat, add oil and chicken, browning chicken quickly; put chicken in crockpot.
2. Add remaining ingredients EXCEPT cornstarch and water.
3. Cover and cook on LOW for 6 to 7 hours.
4. In a bowl, stir together the cornstarch and cold water, then stir into the mixture in the crockpot, cover the crockpot and allow to cook for another 10 to 15 minutes or until sauce thickens.
5. Serve over rice.
6. Serves 6 to 8.
7. Put all ingredients in crockpot and stir gently until combined.
8. Cook on LOW for 5 to 6 hours or until rice is tender.
9. Serve immediately.
10. Will serve 4 to 6.
11. In a heat-resistant glass bowl, put the mushrooms, pour in the boiling, and let steep for 30 minutes. Drain mushrooms through a fine metal mesh colander or sieve, reserving liquid.
12. Put mushrooms on a cutting board and dry with paper towels, then chop up fine; set aside.
13. In a large skillet over medium heat, put 1 Tbsp of the coconut oil and heat until melted and hot.
14. Add the chopped mushrooms and cook until mushrooms brown slightly and liquid evaporates.
15. Transfer mushrooms to crockpot.
16. In same skillet, add the remaining 3 Tbsp coconut oil and heat over medium heat, then add onions and cook until just softened.
17. Pour reserved mushroom liquid into skillet with onions, and add the garlic, thyme, salt and black pepper, and cook for 1 minute, stirring often.
18. Transfer this mixture to crockpot with mushrooms.
19. Add bay leaf, broth, and coconut milk to the crockpot, stir.
20. Cover crockpot, set temperature to LOW, and cook for 6 to 8 hours.
21. Uncover, remove the bay leaf, discard, and serve hot in soup mugs.
22. Makes 4 to 6 servings
23. Heat the oil in a skillet over medium-high heat, add the mushrooms and cook until soft and slightly browned.
24. Add the onion, cooking until transparent.
25. Add the garlic, cooking for 1 more minute.
26. Scrape this mixture from the skillet into your crockpot.
27. Add the chicken broth, stir.
28. Cover crockpot, set heat on LOW, and cook for 5 to 6 hours.
29. Turn heat off, remove cover, stir, and add half-and-half, stir.
30. Taste and add salt and pepper as desired.
31. Let sit for 5 minutes, then serve in soup mugs.
32. Top with freshly grated Parmesan cheese if desired.
33. Will serve 2 to 4.
34. Sprinkle roast all over with black pepper. (Add salt if desired.)
35. Spray a heavy non-stick skillet with cooking spray or coat with oil.
36. Put skillet over medium-high heat.
37. When skillet is hot, add the roast and sear until browned well, flipping after side is browned - do not flip continually, just once per side. Brown all over, not just 2 sides.
38. Arrange the carrots on the bottom of the crockpot, then the celery, then the onion, and sprinkle the garlic over all evenly.
39. Set the browned roast on top.
40. In a separate bowl, whisk together the wine, tomato paste, Dijon mustard, thyme, and bay leaves, then pour gently over the roast and vegetables.
41. Cover the crockpot, set the heat to LOW, and cook 8 to 9 hours or until beef is fork tender.
42. When done, remove beef and vegetables to a platter. You may thicken the gravy at this point if desired. Turn heat on crockpot to high. Mix the cornstarch and cold water (or almond flour and water) in a cup until dissolved, then stir into the crockpot and stir until liquid thickens; turn heat off.
43. Spoon vegetables on each plate and serve thin slices of beef alongside. Spoon the thickened gravy over all.
44. Cornstarch is not low carb, but the almond flour option is low carb. Another low-carb option is to add okra to liquid and allow to cook together for 5 minutes. Eggplant is another low-carb thickener.
45. Serves 6.
46. Over medium-high heat, ground the beef and then drain off the fat. Add all the ingredients to the crockpot except the cheese. Cook on HIGH for 1 hour then turn down to LOW and continue cooking for 3 more hours. Add the cheese and cook for 5 minutes just to melt the cheese.
47. Season pork with paprika. In a heavy skillet over medium-high heat, add the oil, then quickly brown the pork; set aside.
48. To crockpot, add the salt, brown sugar, cornstarch, reserved pineapple liquid, vinegar, soy sauce and Worcestershire sauce, stir well.
49. Add browned pork, onion and green bell peppers; stir gently.
50. Cover and cook on LOW 6 hours, then add the pineapple chunks, cover and cook on LOW 1 more hour.
51. May serve over cooked brown rice if desired.
52. Makes 4 to 6 servings.
53. Put all the ingredients in crockpot
54. Cover and cook on LOW for 6 to 7 hours.
55. Serve hot in bowls.
56. Will serve 4 to 6.
57. Heat the oil in a large heavy skillet on medium-low heat, add the oil and onions and cook slowly, stirring occasionally, until onions are golden brown and caramelized. If done right, this will take about 15 to 20 minutes.
58. Add to the skillet the garlic, spices, and broth, stir to combine.
59. Arrange the chicken in the crockpot, then spoon the onion mixture over the top.
60. Cover and cook on LOW for 6 to 7 hours or until chicken is tender and cooked thoroughly.
61. When the chicken is done, add the yogurt and cilantro, stir so yogurt dissolves into sauce, turn crockpot off.
62. Cover crockpot again and let sit for 5 more minutes or until sauce is hot again.
63. Serve spooned over hot cooked wide egg noodles.
64. Serves 4 to 6.
65. In a bowl, stir together the first 16 ingredients.
66. Add the chicken and stir again to combine and coat the chicken well.
67. Pour mixture into crockpot, cover, and cook on LOW for 7 to 8 hours.
68. minutes before ready to serve, put heavy cream and cornstarch in a small bowl and whisk together, then add to mixture in crockpot and stir gently; continue cooking for 30 minutes.
69. Serve hot garnished with fresh cilantro.
70. Serves 6 to 8.