Instructions: 1 14 1/2-Ounce can reduced-sodium fat-free chicken broth - divided
2 tablespoons cornstarch
1/2 teaspoon crushed red pepper
2 tablespoons reduced-sodium soy sauce - (2-3)

4 cups cooked rice
sliced green onions
with tops, as garnish
chopped peanuts
as garnish

Instructions:
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, 5 1/2 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.

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