Chicken Chop Suey With A Twist

• 1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
• 8 ounces sliced fresh mushrooms
• 2 celery ribs, sliced
• 1 medium onion, chopped
• 1 can (14 ounces) bean sprouts, rinsed and drained
• 1 can (8 ounces) bamboo shoots, drained
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/2 cup frozen shelled edamame
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 cup reduced-sodium soy sauce
• 1 tablespoon minced fresh gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked rice

1. 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.
2. 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.

chicken, mushrooms, celery, onion, bean sprouts, bamboo shoots, water chestnuts, edamame, chicken broth, soy sauce, fresh gingerroot, red pepper, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/chicken-chop-suey-with-a-twist/ (may not work)