« Slow-Cooker Mole with Chicken | Main | Mushroom-Sauced Pork Chops »

Chicken Cassoulet*

Prep: 1 hour 50 minutes
Cook: 4 1/2 - 11 hours
Makes 6 servings

1 cup (7-8 oz) dry navy beans
2 1/2 - 3 lbs meaty chicken pieces (breasts, thighs and/or drumsticks)
8 oz cooked Polish sausage
1 cup tomato juice
1 Tbsp Worcestershire sauce
1 tsp instant beef or chicken bouillon granules
1/2 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/2 tsp paprika
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion

Rinse beans; place in a medium saucepan. Add enough water to cover beans by 2 inches. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour. (Or place the beans in a large bowl. Cover with water to about 2 inches above beans. Allow to soak in a cool place overnight.) Drain and rinse beans.

Skin the chicken; set aside. Halve sausage lengthwise and cut into 1" pieces. In a medium bowl combine drained beans, sausage, tomato juice, Worcestershire sauce, bouillon granules, basil, oregano, and paprika. Set aside.

In a 3 1/2- or 4-quart crockery cooker combine the carrot, celery, and onion. Place chicken pieces on top. Pour bean mixture over chicken. Cover; cook on low-heat setting for 9-11 hours or on high heat setting for 4 1/2 - 5 1/2 hours. Remove chicken and sausage from cooker using slotted spoon. Mash bean mixture silghtly. Serve chicken, sausage, and beans in soup bowls.

Per serving: 381 cal, 16 g fat, 88 mg chol, 720 mg sodium, 26 g carb, 4 g fiber, 32 g pro

Low-Carb Slow Cooker Recipes