CROCK POT CHICKEN AND SAUSAGE CASSOULET

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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

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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