Slow Cooker Chicken Cassoulet
By Tonya_Speed
NUTRITION per serving: 241 Calories; 6g Fat; 24g Protein; 23g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 766mg Sodium. Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat. Points: 5
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Ingredients
- 1 (15-oz.) can white beans OR black-eyed peas, drained and rinsed, divided
- 1 pound boneless skinless chicken breast meat
- Salt and pepper, to taste
- 1 2/3 cups chicken stock
- 2 tablespoons olive oil
- 3 large carrots, cut into chunks
- 1 medium onion, cut into chunks
- 4 cloves garlic, pressed
- 1/4 cup sliced sun-dried tomatoes, not packed in oil
- 2 teaspoons dried parsley
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
Details
Servings 6
Preparation
Step 1
Place half of the beans in a slow cooker; top with chicken. Season with salt and pepper and add chicken stock. Heat the oil in a small skillet over medium-high heat; saute vegetables and spices until tender. Add to slow cooker and top with remaining beans. Cover and cook on LOW for 4 to 6 hours or until chicken is cooked through.
SERVING SUGGESTION: Serve a big salad on the side. Add some whole grain rolls and butter.
VEGETARIAN: Use non-breaded faux chicken patties and use vegetable stock.
KOSHER: No changes necessary
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