Chicken Cassoulet

Prepare this chicken cassoulet in your slow cooker in the morning for a ready-to-eat meal at dinner time. The beans add delicious fibre & protein without any extra fat.

Course Dinner & Main Course

Key Ingredient Beans

Prep Time 20

Cook Time 9

Total Time 9 20

Servings servings

Calories 244

Ingredients

1 cup (250 mL) dry navy beans, soaked overnight (see notes)
8 bone-in chicken thighs (see notes)
1 cooked Polish sausage, optional
1 can (10 oz/284 mL) tomato juice
1 can (28 oz/796 mL) diced tomatoes
1 Tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) instant beef or chicken bouillon granules
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) paprika
1/2 cup (125 mL) chopped carrot
1/2 cup (125 mL) chopped celery
1/2 cup (125 mL) chopped onion

Instructions

Boil soaked beans for 10-12 minutes. Drain and set aside.
Remove skin from chicken 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 (3.78 L) slow cooker, combine carrots, celery, and onion. Arrange chicken and sausage over vegetables. Pour bean/tomato 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 with warm crusty buns and leafy salad!

Notes

Drain and rinse the dry beans, then add to a bowl with 3 cups (750 mL) water and soak overnight.
You can use bone-in, skinless chicken thighs to save a step.

Nutrition