Easy Cassoulet

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 8 oz skinless, boneless chicken breasts
  • 2 medium carrots, cut into 1/2 inch pieces
  • 1 medium red or green sweet pepper, cut into 1/2 inch pieces
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 2 (15 oz) cans white kidney beans or great northern beans, rinsed and drained
  • 1 (14 1/2 oz) can Italian style stewed tomatoes
  • 8 oz fully cooked smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices (I omitted this, I hate smoked sausage)
  • 1 1/2 cup chicken broth
  • 1/2 cup dry white wine or chicken broth (I omitted the wine, because what do you do with the rest of the bottle?)
  • 1 Tbsp snipped fresh parsley
  • 1 tsp dried thyme, crushed
  • 1/4 tsp ground red pepper
  • 1 bay leaf

Rinse chicken, pat dry and cut into 1 inch pieces. Place carrots, sweet pepper, onion, garlic, beans, undrained tomatoes, chicken, and sausage in a 3 1/2, 4, or 5 quart crocker cooker.

Combine chicken broth, wine or broth, parsley, thyme, red pepper, and bay leaf in a bowl. Add to cooker. Cover and cook on low heat setting for 7 to 8 hours, or on high heat setting for 3 1/2 to 4 hours. Discard bay leaf.

Note: Don’t lift the lid of the cooker until the minimum cooking time. Then replace it quickly to avoid heat loss and a longer cooking time.

Serves 6: 2 meat, 1 1/2 bread, 1 1/2 vegetable, 1/2 fat.


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