Quick to Throw Together Cassoulet With Beans, Chicken, and Sausa

Traditional French cassoulet is complicated and time-consuming, but this version is quick and easy - not to mention delicious. Serve with a crusty French baguette.

• Ready In: 6 hrs 25 mins
• Serves: 8

Ingredients

• 2  lbs boneless skinless chicken thighs (about 8)
• 1  onion, chopped
• 4  garlic cloves, chopped
• 4  cups  reduced-sodium fat-free chicken broth or 4  cups broth
• 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans white kidney beans, rinsed and drained
• 2 (15 ounce) cans pink beans, rinsed and drained
• 1 1⁄2 cups dry white wine
• 2  teaspoons dried thyme or 2  tablespoons  chopped fresh thyme
• 2  teaspoons dried rosemary or 2  tablespoons  chopped fresh rosemary
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  lb mild Italian sausage (remove casings)

Directions

1. Place all the ingredients except the sausage in a slow cooker, and mix well to combine.
2. Cook on HIGH for 6 hours.
3. Preheat a large, heavy-bottomed skillet over medium heat. When hot, add the sausage, breaking it up into bite-size pieces as you add it to the pan. Cook the sausage until well browned and completely cooked through, stirring occasionally, about 10 minutes total. Drain the sausage on a paper towel, then add it to the cassoulet and stir well. Serve hot!
4. Makes 8 servings.
5. VARIATIONS:
6. If you can't find boneless, skinless chicken thighs, use chicken breasts or thighs with the skin on. Simply remove the skin before adding them to the slow cooker - the bones will be easy to remove when the stew is done.