Pobody's Nerfect.

I crocked this yesterday. And then my little helper's stomach bug returned. Between trying to get my work done and taking care of him, I'm behind even more than I thought I was going to be.

Chapter 11 of this e-book needed a proofreader.* Trust me.

"Asian Spiced Beans" (6 quart pot.)

~1 (15 oz) can Navy beans, drained and rinsed
~1 (15 oz) can Kidney beans, drained and rinsed
~ 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
~3 carrots, sliced
~2 garlic cloves, minced
~2 t ground ginger
~1 (14 oz) can reduced sodium fat-free chicken broth
~2 T cornstarch
~1/2 t crushed red pepper
~2 T soy sauce
~rice, cooked
~sliced green onions

Combine beans, garlic, ginger, chicken, and 1 1/4 c broth in crock pot.
*Notice the recipe doesn't say when to put in the carrots and toss them in there, too.
Stir to incorporate.
Cover and cook on low for 6 hours.
Increase to HIGH.
Mix 1/2 c chicken broth,  cornstarch, and crushed red pepper in a small bowl.
Add mixture to crock pot.
Cover and cook for about 30 minutes or until thickened.
Stir in soy sauce and mix well.
Pour mixture over hot rice and top with green onions.

6 servings.

Odd name and missing directions aside, this was a good recipe. The gravy was awesome and it gets points because my little helper actually ate some of the beans (for once).