FBD

Chicken and Sausage Cassoulet

FrenchChickenEasy600 minBy Northstar

Ingredients

Servings
4
  • 15 oz canned navy beans, undrained
  • 1 cup tomato juice
  • 2 medium carrots, cut in 1/2-inch pieces
  • 1 stalk celery, cut in 1/2-inch pieces
  • 0.5 cup onion, chopped
  • 1 clove garlic, minced
  • 1 leaf bay leaf
  • 1 tsp chicken bouillon granules, low-sodium
  • 0.5 tsp dried basil
  • 0.5 tsp dried oregano
  • 1 lb boneless skinless chicken breast
  • 4 oz smoked turkey sausage link, cut in 1-inch pieces

Instructions

  1. 1

    In the slow cooker, combine undrained navy beans, tomato juice, carrots, celery, onion, garlic, bay leaf, bouillon granules, basil and oregano.

  2. 2

    Place chicken breast on top of the bean mixture (it can be frozen).

  3. 3

    Add the sliced sausage on top of the chicken.

  4. 4

    Cover and cook on LOW for 10 to 12 hours, or on HIGH for 5 to 6 hours.

  5. 5

    Remove and discard bay leaf. Remove chicken and shred or dice; return to pot.

  6. 6

    Serve in rimmed soup bowls with crusty bread.