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
- 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.
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