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Slow Cooker Chicken Cassoulet
Prepare this chicken cassoulet in your slowcooker in the morning for a ready-to-eat meal at dinner time.
servings
Ingredients
- 1 cup navy beans, dried; soaked
- 8 chicken thighs, bone-in
- 1 sausage, Polish, cooked (optional)
- 10 oz tomato juice
- 28 fl oz tomatoes, halved
- 1 tbsp Worcestershire sauce
- 1 tsp beef bouillon, instant granules (or chicken)
- 1/2 tsp basil, dried
- 1/2 tsp oregano, dried
- 1/2 tsp paprika
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 1/2 cup onion, chopped
Instructions
- Skin chicken pieces and set aside. If using sausage, halve it lengthwise and cut into bite-sized pieces. In a medium bowl, combine beans, tomato juice, tomatoes, Worcestershire sauce, bouillon, basil, oregano, and paprika.
- In a 4 quart slowcooker, combine carrots, celery, and onion. Arrange chicken and sausage over vegetables. Pour bean mixture over chicken and sausage.
- Cover and cook on low heat for 10 to 12 hours or on high heat for 6 to 8 hours. Serve.
Comments
Tried this with chicken breasts (because I had them), V8, crushed tomatoes (that got added during cooking because I didn’t have them in the house to begin with) and chicken-tomato bouillon made up with 10 oz water because I didn’t have the V8 at first either. Oh, and some bacon because it was included in another recipe and sounded good. Not necessarily healthy, but it smells yummy, and we’ve got three or four hours to go yet.