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Slow Cooker Cassoulet

Source of Recipe


Lee's Kitchen



List of Ingredients



• 4 large bone-in chicken thighs
  
• 1 lb smoked link sausage cut into bite-sized slices
  
• 1 28 oz can tomatoes with basil & garlic with juice from can
  
• 1 large yellow onion, chopped
  
• 12 oz carrots, scrubbed clean & sliced
  
• 2 ribs celery, peeled & sliced
  
• 4 15 oz cans great northern beans, drained & rinsed
  
• 3 cloves garlic, finely minced
  
• 1 Tbl Italian seasoning
  
• 1 tsp dried thyme (or more to taste)
  
• salt & pepper to taste
  
• 2 bay leaves
  
• 1 large red bell pepper, seeds removed & pepper diced
  
• 1/4 tsp red pepper or to taste (optional)
  
• 2 15 oz cans chicken broth
  






Instructions



1. Rinse chicken under hot running water. Place all ingredients into 7 quart slow cooker & stir to combine ingredients. Cook on high 4-6 hours on high or 8-10 hours on low.
   
   
2. Prior to serving, remove bay leaves & chicken thighs; discard bay leaves & remove bone & skin from chicken and cut meat from thighs into bite-sized pieces. Return chicken to slow cooker & stir to combine ingredients.