CROCK POT CHICKEN AND SAUSAGE CASSOULET

Crock Pot Chicken and Sausage Cassoulet image

This is a hearty stew of white beans, chicken and sausage. This recipe was developed for a 3 quart crock pot. If you use a larger one, you will need to double the ingredients. Serve with cornbread, green onion fans and a side salad.

Provided by PaulaG

Categories Stew

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can white beans, undrained
1/2 cup vegetable juice or 1/2 cup tomato juice
2 medium carrots, scrubbed, sliced into 1/2 inch thick slices
2 celery ribs, cut into fourths
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1 teaspoon basil, crushed
1 teaspoon oregano, crushed
2 -3 frozen boneless skinless chicken thighs
8 ounces smoked turkey or 8 ounces chicken sausage
salt and pepper, to taste

Steps:

Combine the beans, tomato juice, carrots, celery, garlic, bay leaves, and spices.
Cut the sausages in half lengthwise and slice, stir into beans.
Place the frozen chicken thighs on top of the bean mixture.
Cover; cook on low-heat for 8 to 10 hours.
Remove bay leaves, stir, adjust seasonings as desired and serve.

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