Smoky Chipotle Cassoulet (Crock-Pot)

Found this in a crock pot cookbook and it sounds SO good! After making this I realized that it is definitely more of a chili or stew type recipe...I ate it as is but my husband preferred it over rice. Also-I would keep some sour cream on hand just in case you find it too spicy for your tastebuds, it would cut down the heat a bit I think. It was perfect for us, but we don't have many tastebuds left:)!

• Ready In: 7 hrs 10 mins
• Serves: 6

Ingredients

• 1  lb boneless skinless chicken breast, cubed
• 1  teaspoon salt
• 1  teaspoon ground cumin
• 1  bay leaf
• 1  chipotle chile in adobo, minced
• 1  medium onion, diced
• 1 (15 ounce) can navy beans, rinsed & drained
• 1 (15 ounce) can black beans, rinsed & drained
• 1 (14 1/4ounce) can crushed tomatoes, undrained
• 1 1⁄2 cups  chicken stock
• 1⁄2 cup  orange juice
• 1⁄4 cup fresh cilantro, chopped

Directions

1. Combine all ingredients except cilantro in slow cooker. Cover & cook on low 7-8 hours or in high 4-5 hours.
2. Remove bay leaf and garnish with cilantro.