Asian Spiced Chicken And Beans Recipe

• 1 x 15-oz can navy beans rinsed, liquid removed
• 1 x 15-oz can red beans rinsed, liquid removed
• 1 lb boneless skinless chicken breast cut into 1/2-inch cubes
• 3 lrg carrots diagonally sliced
• 3 tsp chopped garlic
• 3 tsp chopped ginger

1. 1 14 1/2-Oz can reduced-sodium fat-free chicken broth - divided2 Tbsp.
2. cornstarch1/2 tsp.
3. crushed red pepper2 Tbsp.
4. reduced-sodium soy sauce - (2-3)
5. 4 c. cooked ricesliced green onionswith tops, as garnishchopped peanutsas garnish
6. Instructions:Place beans, chicken, carrots, garlic, ginger and 1 1/2 c. chicken broth in slow cooker, and stir well.
7. Cover and cook on low till beans are tender, 5 1/2 to 6 hrs.
8. Turn slow cooker to high.
9. Stir in combined cornstarch and remaining 1/2 c. chicken broth; stir in crushed red pepper.
10. Cover and cook till thickened, about 30 min.
11. Stir in soy sauce.
12. Serve over rice; spinkle with green onions and peanuts.

navy beans, red beans, chicken, carrots, garlic, ginger

Taken from cookeatshare.com/recipes/asian-spiced-chicken-and-beans-70560 (may not work)