Chicken Cassoulet
By: Anonymous
Published: Thursday, February 11, 2010 - 3:06pm

Ingredients




cup dry navy beans
pound chicken pieces with skin removed
cup reduced-sodium tomato juice
cup chopped celery
cup sliced carrots
cup chopped onion
1 garlic clove minced
1 bay leaf
1 teaspoon instant beef bouillon granules
teaspoon dried basil crushed
teaspoon dried oregano crushed
teaspoon dried sage crushed
teaspoon paprika

Preparation

1 Rinse beans. In medium saucepan, mix beans and 2 cups water. Bring to boiling. Boil uncovered for 10 minutes Drain. Add 2 cups more water. Return to boiling. Reduce heat, cover, simmer about 1 1/2 hours until beans are tender. Drain. Cover and chill. 2 In electric slow cooker, combine beans, chicken pieces, tomato juice, celery, carrots, onion, garlic, bay leaf, bouillon, basil, oregano, sage and paprika. Cover. Cook on LOW heat 8 to 10 hours. Remove and discard bay leaf. 3 This recipe yields 4 servings.