Crockpot Apricot-Ginger Chicken with Green Beans

Ingredients

• 1 pound boneless, skinless chicken breasts (Chicken thighs also taste great)
• 2/3 cup apricot jam
• 1 tablespoon low sodium soy sauce
• 1-inch fresh ginger root, peeled and grated (If you buy a large root, you can freeze whatever is leftover. I place the leftover root whole in my freezer.)
• 3 cloves garlic, peeled and minced
• 1 pound frozen green beans (You can sub fresh)

Prep

Combine all ingredients in a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and lay flat in the freezer for up to 3 months.

Cook

Thaw overnight in refrigerator or in a bowl of cold water.  Dump into crockpot and cook on “low” setting for 6 hours or until chicken is cooked through.
Serve with quinoa, brown rice, potatoes, or whatever you like.