Chicken Cassoulet

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  • Makes: 6 servings
  • Prep: 1 hr 50 mins
  • Slow Cook: 4 hrs 30 mins to 5 hrs 30 mins (high) or 9 to 11 hours (low)

Chicken Cassoulet

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4.0 by 1 people

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Directions

  1. Rinse beans; place in a medium saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour. (Or, place the beans in a large bowl. Cover with water to about 2 inches above beans. Allow to soak in a cool place overnight.) Drain and rinse beans.
  2. Skin the chicken; set aside. Halve sausage lengthwise and cut into 1-inch pieces. In a medium mixing bowl combine drained beans, sausage, tomato juice, Worcestershire sauce, bouillon granules, basil, oregano, and paprika. Set aside.
  3. In a 3-1/2- or 4-quart crockery cooker combine the carrot, celery, and onion. Place chicken pieces on top. Pour bean mixture over chicken. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Remove chicken and sausage with slotted spoon. Mash bean mixture slightly. Serve chicken, sausage, and beans in soup bowls. Makes 6 servings.
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Nutrition Facts (Chicken Cassoulet)

  • Per serving:
  • 381 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 88 mg chol. ,
  • 720 mg sodium ,
  • 26 g carb. ,
  • 4 g fiber ,
  • 32 g pro.
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