Ingredients
1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces8 ounces sliced fresh mushrooms2 celery ribs, sliced1 medium onion, chopped1 can (14 ounces) bean sprouts, rinsed and drained1 can (8 ounces) bamboo shoots, drained1 can (8 ounces) sliced water chestnuts, drained1 can (14-1/2 ounces) reduced-sodium chicken broth1/2 cup reduced-sodium soy sauce1 tablespoon minced fresh gingerroot1/4 teaspoon crushed red pepper flakes2 tablespoons cornstarch2 tablespoons cold water1/2 cup frozen shelled edamameHot cooked rice
Preparation
Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low until chicken is tender, 5-6 hours.
Combine cornstarch and water until smooth; gradually stir into chop suey. Add edamame, cover and cook on high until thickened, about 30 minutes. Serve with rice.
