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Slow-cooker Chicken Cassoulet Recipe

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This recipe for Slow-cooker Chicken Cassoulet, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Marten
Added: Thursday, March 27, 2008


1 x 15 oz can / 420 g navy beans, pinto beans or black-eyed peas, rinsed and drained well
4 boneless, skinless chicken breasts or 1 small skinless turkey breast cut into 4 large pieces
Sea Salt and fresh ground black pepper
2 Tbsp / 30 ml extra virgin olive oil
1 2/3 cups / 400 ml low-sodium chicken stock (gluten free if necessary)
1 medium onion, peeled and chopped
4 celery stalks, trimmed and chopped
4 garlic cloves passed through a garlic press
1/4 cup / 60 ml sundried tomatoes (not those packed in oil)
3 large carrots, peeled and cut into chunks
1/4 cup / 60 ml fresh basil, chopped fine
1 tsp / 5 ml thyme
2 Tbsp / 30 ml fresh minced parsley

The Eat-Clean Diet Cookbook

1. Spread half of the beans in the bottom of your slow-cooker pot.

2. Season poultry with pepper and sea salt. Heat olive oil over medium heat in a skillet. Brown the poultry on both sides in the skillet for about 5 minutes each side. Place the browned chicken on top of the beans in the slow cooker. Top with remaining beans and the chicken stock. Use water if you don't have chicken stock.

3. Saute the onions, celery, garlic, sundried tomatoes, carrots and herbs using the same skillet. Spread this mixture over the ingredients in the crock pot. Cover and put on slow heat for several hours.

Servings: 6
Prep Time: 25 minutes
Cook Time: Several hours in slow cooker




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