Slow Cooker Asian Spiced Chicken and Beans

This slow cooker favourite is loaded with protein and fiber along with great taste! Up the nutrients with a serving of brown rice. 

Ingredients:

1 - 19 oz can (540 ml) red kidney beans, drained

1 lb boneless, skinless chicken breasts, cut into 1/2 " cubes

3 large carrots, diagonally sliced

3 tsps minced garlic

3 tsps minced ginger root

1 3/4 cups chicken broth

2 tbsps cornstarch

1/2 tsp red pepper flakes

3 tbsps soya sauce

3 tbsps ponzu sauce

green onions to garnish

Stir together the kidney beans, chicken, carrots, garlic, ginger, red pepper flakes and 1 1/4 cups chicken broth in slow cooker. Cover and cook on low 5 1/2 hours.

Then turn slow cooker to high. Combine cornstarch with remaining chicken broth, soya and ponzu sauce. Make a well in center of slow cooker and add. Stir well then cover and cook 30 minutes.

Serve over rice garnished with sliced green onions.

Makes 5-6 servings.

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