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.

• Ready In: 8 hrs 15 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can white beans, undrained
• 1⁄2 cup  vegetable juice or 1⁄2 cup tomato juice
• 2  medium carrots, scrubbed, sliced into 1/2 inch thick slices
• 2  celery ribs, cut into fourths
• 1  medium onion, chopped
• 2  garlic cloves, minced
• 2  bay leaves
• 1  teaspoon basil, crushed
• 1  teaspoon oregano, crushed
• 2 -3  frozen boneless skinless chicken thighs
• 8  ounces  smoked turkey or 8  ounces  chicken sausage
•  salt and pepper, to taste

Directions

1. Combine the beans, tomato juice, carrots, celery, garlic, bay leaves, and spices.
2. Cut the sausages in half lengthwise and slice, stir into beans.
3. Place the frozen chicken thighs on top of the bean mixture.
4. Cover; cook on low-heat for 8 to 10 hours.
5. Remove bay leaves, stir, adjust seasonings as desired and serve.