Ingredients
1
(16-oz.) pkg. dried navy beans
4
cups water
4
boneless, skinless chicken breast halves, cut into 1-inch pieces
8
oz. cooked ham, cut into 1-inch pieces
3
large carrots, sliced
2
medium onions, coarsely chopped
1
rib celery, sliced
1/4
cup firmly packed brown sugar
1/2
teaspoon salt
1/4
teaspoon dry mustard
1/4
teaspoon pepper
1
(8-oz.) can tomato sauce
2
tablespoons molasses
Preparation
Sort beans. Rinse well; drain. In 3 1/2- or 4-quart slow cooker, combine beans and water. Soak at least 8 hours or overnight.
Cover; cook on high setting for 3 hours.
Add remaining ingredients; mix well. Cover; cook on high setting for an additional 3 to 4 hours or until beans are tender and chicken is no longer pink.
