Recipe: Asian-Spiced Chicken and Beans (Crockpot)

ASIAN-SPICED CHICKEN AND BEANS (CROCKPOT)
Makes 6 servings (about 1 1/2 cups each)

1/2 cup dry-packaged Navy beans or 1 can (15 ounces) Navy beans, rinsed, drained
1/2 cup dry-packaged Red beans or 1 can (15 ounces) Red beans, rinsed, drained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
3 large carrots, diagonally sliced
2 to 3 teaspoons minced garlic
2 to 3 teaspoons minced gingerroot or 1 to 2 teaspoons ground ginger
1 can (14 1/2 ounces) reduced-sodium fat-free chicken broth, divided
2 tablespoons cornstarch
1/2 teaspoon crushed red pepper
2 to 3 tablespoons reduced-sodium soy sauce
4 cups cooked rice
Sliced green onions and tops, as garnish
Chopped peanuts, as garnish

If using dried beans, cover combined beans with 2 inches water in large saucepan and heat to boiling; let boil, uncovered, 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse*.

Place beans, chicken, carrots, garlic, ginger, and 1 1/4 cups chicken broth in slow cooker; stir well.

Cover and cook on low until beans are tender, 5 1/2 to 6 hours.

Turn slow cooker to high. Stir in combined cornstarch and remaining 1/2 cup chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes.

Stir in soy sauce.

Serve over rice; sprinkle with green onions and peanuts.

*TIP: If using canned beans, omit Step 1 of recipe.