An easy, comforting pork dinner made in the crock pot with savory soy & molasses sauce, this slow cooker chop suey is perfect for busy weeknights or if you’re doing meal preps.
Growing up near the shores of Lake Superior in northern Wisconsin, our small town lacked many of the conveniences found in larger cities. We didn’t have a Chinese restaurant, which was something I didn’t realize I missed until much later when I had moved away. My mom, ever resourceful and creative, decided to bring the flavors of a Chinese restaurant into our home when I was a young girl by creating her own version of chop suey.
The Magic of Home Cooking
Living so close to Lake Superior meant that we had a unique blend of outdoor beauty and simplicity in our daily lives. Summers were spent swimming and fishing and playing outside, while winters were for ice skating and the occasional snowball fight. Surrounding all these activities was always the comforting aroma of something delicious cooking in the kitchen, especially on those bitterly cold days when the lake effect snow would blanket our town. This one is definitely a comfort food around our house.
The Recipe for Slow Cooker Chop Suey
Mom’s slow cooker chop suey quickly became a family favorite. Its ease of preparation made it perfect no matter what was on our schedule for that day. She could set everything up in the morning, dad could head off to work and return home to a hot, savory meal. The only thing left to do was make the rice and dinner was served.
Why You’ll Love This Recipe
- Effortless: Just brown the meat, add the ingredients, and let the slow cooker do the work.
- Family-friendly: Mild, savory, and customizable for picky eaters.
- Freezer-friendly: Make ahead and enjoy again later.
- One-pot convenience: Minimal cleanup with only one cooking appliance needed.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 4 hours on high (or 6–8 hours on low)
- Course: Main Course
- Cuisine: Chinese-American
- Servings: 6
- Keyword: pork chop suey, slow cooker dinner, easy crock pot recipe
Slow Cooker Chop Suey
Equipment
- Crock pot
Ingredients
- 2 lbs pork stew meat in chunks
- 2 tbsp flour
- 2 cups water
- 1/2 cup onion, diced
- 1 cup celery
- 1 tbsp molasses
- 1 tbsp low sodium soy sauce
- 1 15 oz can Chinese vegetables (drained)
- salt & pepper to taste
Instructions
- Spray pot with cooking spray, brown meat on high.
- Sprinkle flour over meat and stir.
- Pour water over meat and stir in remaining ingredients except Chinese vegetables. Cover and cook for 4 hours.
- Add Chinese vegetables the last 1/2 hour of cook time.
- Pour over rice or noodles to serve.
- If you want to slow down the cooking time to 6 to 8 hours turn to low after browning meat.
Storage & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let the dish cool completely before transferring to a freezer-safe container. Freeze for up to 2 months.
- Reheating: Warm in the microwave or on the stovetop over medium heat until hot throughout. Add a splash of water or broth if needed to loosen the sauce.
Recipe Variations
- Swap the protein: Use chicken thighs, beef stew meat, or tofu for a vegetarian version. (I haven’t tried the tofu variation, but I definitely prefer the pork over chicken or beef in this recipe)
- Boost the vegetables: Add mushrooms, bean sprouts, bamboo shoots, or bell peppers for texture and flavor.
- Thicker sauce: Mix 1 tsp of cornstarch with water and stir in during the last 10 minutes for a more gravy-like consistency. (I typically just add more flour as needed, but cornstarch works well, too)
- Low-carb: Serve over cauliflower rice or steamed greens instead of rice or noodles.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes. This dish reheats well and can be even more flavorful the next day.
Can I use fresh vegetables instead of canned?
Absolutely. Just add thinly sliced fresh vegetables like bell peppers, snow peas, or napa cabbage during the last hour of cook time. We lived in a cold winter climate growing up, so canned veggies were our go-to since fresh vegetables were more expensive in the winter months.
Can I skip browning the meat?
Technically, yes. But browning the pork adds depth of flavor and I personally want to make sure the pork is cooked well before it even gets to the crock pot. It’s worth the extra step.
Can I use chicken instead of pork?
Yes. Boneless skinless chicken thighs work best. Remember to adjust your cook time to avoid overcooking the chicken.
The Tradition Continues
Today, I continue this tradition with my own family. While the recipe remains the same, the context has changed slightly. Instead of coming home from school, it was about returning from a long day at work, and nowadays it’s something easy to whip up when I don’t feel like doing a lot of prep and planning. But the comfort and warmth this dish brings remain unchanged.
Every time I make this slow cooker chop suey I’m reminded how food can transport you back to a specific time and place, filling your heart with nostalgia and your stomach with happiness. It always brings a smile to my face!