Crock Chinese Chicken and Beans

By Tonya_Speed

NUTRITION per serving: 260 Calories; 1g Fat; 27g Protein; 34g Carbohydrate; 9g Dietary Fiber; 34mg Cholesterol; 997mg Sodium. Exchanges: 2 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable. Points: 4

Ingredients

• 1 (16-oz.) can navy beans, drained and rinsed
• 1 (16-oz.) can red beans, drained and rinsed
• 3 large boneless, skinless chicken breast halves, cut
• into 1/2-inch cubes
• 3 medium carrots, diagonally sliced
• 3 cloves garlic, minced
• 3 teaspoons fresh gingerroot, grated
• 1 3/4 cups low sodium chicken broth, divided
• 2 tablespoons cornstarch
• 1/2 teaspoon crushed red pepper flakes
• 2 1/2 tablespoons low sodium soy sauce

Preparation

Step 1

Place beans, chicken, carrots, garlic, gingerroot, and 1 1/4 cups of the chicken broth in slow cooker; blend well. Cover and cook on low heat setting until ingredients are tender, about 5 hours. Turn slow cooker up to high setting. Combine cornstarch and remaining chicken broth; add crushed red pepper flakes.
Cover and cook until thickened, about 30 minutes. Add soy sauce.

SERVING SUGGESTION: Whole wheat couscous with sautéed zucchini, yellow squash, mushrooms and snow
peas on the side.