Crockpot Chop Suey: Just Set it and Forget it!

Here is a healthy, wholesome meal that you can organize the night before and then dump into your 2 quart crockpot after breakfast. Let it cook all day long while you run your errands, go shopping, or to work. This recipe is gluten and corn-free and also suitable for the Feingold diet. It cooks for 4-8 hours in the crockpot depending on your settings, and can be frozen and reheated.

Ingredients:

2 lbs of chunky stewing meat (I like to combine pork and beef)

1/2 large yellow onion, chopped

2 medium celery stalks, sliced on a slight angle

4 oz of fresh mung bean sprouts (you may substitute for canned, but if you are highly sensitive to corn be wary of the citric acid)

1 cup fresh sliced mushrooms

1 eight ounce can of bamboo shoots (preservative free, only in water)

1 eight ounce can of water chestnuts (preservative free, only in water)

2 cups dry rice

2 T arrowroot starch

1 jar of Dynasty Bead Molasses (5.25 oz) *or any other variety of unsulphured molasses

San-J Organic Wheat-Free Tamari Soy Sauce

Directions:

Place meat into bottom of the crock pot. Add jar of molasses, then fill empty molasses jar with San-J and pour into crockpot. (For a lower-sodium dish add less molasses and less soy sauce in equal parts.) Next add two pints of water, then all remaining ingredients.

Please note: when adding arrowroot starch it is best to add it to cold water to avoid clumping. Be sure to stir the powder until it dissolves into a smooth creamy liquid. Uncover and unplug the crockpot when the dish is ready to be served, then in a separate saucepan prepare rice as directed. Serves 6-8 adult-sized portions.

Tags: Chop Suey, Corn-free, Crockpot, Feingold Diet, Gluten-free, Recipe

Printer friendly version

Related Articles:

• Potato Leek Soup
• Overnight Crockpot Gluten-Free Oatmeal
• Sweet and Tangy Crockpot Cranberry Sauce
• Crockpot Cream of Chicken with Rice Soup
• Slow-Cooker Irish Stew

Meet the Author

Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.