My Daily Avocado

Crockpot Chicken, Beans, and Rice Stew

Ingredients
1 cup white beans
1 Tbsp olive oil
2 cloves garlic, minced
1 Tbsp ginger, minced
1 lb chicken, cut into 1 inch pieces
1 medium onion, chopped
1 stalk celery, sliced
2 cups chicken broth
2 cups water
1 cup chunky salsa (or pico de gallo)
1 cup rice
¼ tsp cumin
1 ½ Tbsp peanut butter
½ cup boiling water
2 Tbsp chopped peanuts
1 Tbsp lime juice
Cilantro

Directions
Soak beans overnight in a pot of water. Drain and rinse.

Sauté garlic and ginger for 30 second in olive oil, then add chicken until all sides are browned. Place chicken in Crockpot.

Using the same pan, sauté onion and celery for 4-5 minutes. Mix in chicken broth to the pan, then pour the mixture into the Crockpot.

Add all remaining ingredients except peanut butter, peanuts, and lime juice. Cover and cook on low 7-8 hours.

Mix boiling water with peanut butter until well blended. Add peanut butter mixture into stew. Add peanuts and lime juice. Garnish with cilantro. Serve.