Crockpot Chicken Cassoulet

1 pound dry navy beans
4 boneless, skinless chicken breasts
1 c. carrot, chopped
1/2 c. celery, chopped
1/2 c. onion, chopped
1 1/2 c. tomato sauce
2 c. water
1 T Worchestershire sauce (I’ve omitted this and it still tastes just fine)
2 t or 2cubes beef bouillon (if you cut down on this because of the sodium, I’d add more
paprika)
1 t dried basil
1/2 t dried oregano
1 t paprika

Soak the beans overnight. On the day of preparation, bring the beans to a boil for an hour. Drain them and put them into the crock pot.

Heat 1 c. of the water and dissolve the bouillon cubes in it. Add this and all of the other ingredients to the crock pot with the beans. I like to “bury” the chicken in the mix of beans and sauce, to give it more flavor. Cook on low for about 8 hours; the time depends on how soft the beans were after the initial boil.

After the beans are soft, remove the chicken breasts and shred them. Mash some of the beans to thicken the sauce. Return the chicken to the pot and enjoy!

The original recipe that I adapted noted that this was supposed to feed 6, but those would be huge portions. I find that I can feed my family of 4 once, then freeze dinner portions for two more nights. It freezes really well.

Judith L.

Here’s another simple crockpot recipe - easy Mexican chicken.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

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