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Slow Cooker Asian-Spiced Chicken and Bea




Source of Recipe


mealsforyou.com


List of Ingredients




2 lbs. canned navy beans, drained and rinsed
2 lbs. canned red beans, drained and rinsed
2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch cubes
6 carrots, diagonally sliced
1 Tbs. plus 2 tsp. garlic, minced
1 Tbs. plus 2 tsp. fresh ginger root, minced, or 2 tsp. ground ginger
3-1/2 cups low sodium chicken broth, fat-free
1/4 cup cornstarch
1 tsp. red pepper, crushed
1/4 cup plus 1 Tbs. low sodium soy sauce
8 cups cooked rice


Recipe



Place beans, chicken, carrots, garlic, ginger, and 2-1/2 cups chicken broth in slow cooker; stir well. Cover and cook on low until ingredients are tender, about 5 hours.

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

Serve over rice. Optional: sprinkle with green onions and peanuts.