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Easy Crock Pot Chop Suey

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“It doesn't get any easier than this! I like to make this for a quick and tasty weeknight meal.”
READY IN:
7hrs 30mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • 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) cansliced bamboo shoots, drained
  • 12 cup purchased teriyaki baste and glaze
  • 1 teaspoon grated gingerroot
  • 1 (1 lb) packagefrozen broccoli carrots and water chestnut mix, thawed, drained
  • 2 cups uncooked instant rice
  • 2 cups water

Directions

  1. In 4 to 6 quart crock pot, combine pork, onion, bamboo shoots, teriyaki baste and glaze and gingerroot; mix well.
  2. Cover; cook on low setting for 5 to 7 hours.
  3. About 15 minutes before serving, stir vegetables into pork. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until vegetables are tender.
  4. Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice.

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