Ingredients
-
1
-
1/2
-
2
-
2
-
1
-
2
-
2
-
1
-
1
-
2 - 3
-
-
-
-
-
Directions
Crock Pot Chicken and Sausage Cassoulet, 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., You had me up to the “chicken sausage” . Recent mega-studies combining previous studies on diet and cholesterol show little if any direct relationship between dietary and blood cholesterol. No call for fake sausage., I made this in my 6 qt. crock pot, but since there is only me – it was fine. used Kielbasa and Chicken breasts – because that is what I had on hand. Really, really good. Thanks for sharing. Will definitely make it this winter.
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Steps
|
1
Done
|
Combine the Beans, Tomato Juice, Carrots, Celery, Garlic, Bay Leaves, and Spices. |
|
2
Done
|
Cut the Sausages in Half Lengthwise and Slice, Stir Into Beans. |
|
3
Done
|
Place the Frozen Chicken Thighs on Top of the Bean Mixture. |
|
4
Done
|
Cover; Cook on Low-Heat For 8 to 10 Hours. |
|
5
Done
|
Remove Bay Leaves, Stir, Adjust Seasonings as Desired and Serve. |
