Crockpot Asian Spiced Chicken and Beans

Ingredients -

1 (15 ounces) can Navy Beans, rinsed, drained
1 (15 ounces) can Red Beans, rinsed, drained
1 pound Boneless, Skinless Chicken Breast, cut into 1/2- inch cubes
3 large Carrots, diagonally sliced
2-3 teaspoons minced Garlic
2-3 teaspoons minced Ginger or 1-2 teaspoons Ground Ginger
1 (14 1/2-ounces) can Reduced-Sodium, Fat-Free Chicken Broth (divided use)
2 tablespoons Cornstarch
1/2 teaspoons Crushed Red Pepper
2 to 3 tablespoons Reduced-Sodium Soy Sauce
4 cups Cooked Rice

sliced Green Onions, reserve tops as garnish
chopped Peanuts as garnish

Preparation:

Place beans, chicken, carrots, garlic, ginger and 1 ½ 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; spinkle with green onions and peanuts.

Makes 6 servings.