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Asian Spiced Chicken and Beans

1 (15-ounce) can Navy beans, rinsed, drained
1 (15-ounce) can 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 ginger or 1 to 2 teaspoons ground ginger
1 (14 1/2-ounce) can reduced-sodium, fat-free chicken broth (divided use)
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


Place beans, chicken, carrots, garlic, ginger and 1 1/2 cups chicken broth in slow cooker, and stir well. Cover and cook on low until beans are tender, 51/2 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. Makes 6 servings.


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