Monday, August 31, 2009

Crockpot Chicken Cassoulet

Prep: 15 minutes
Cook: 4-6 hours
Yield: 6 servings

1 can white beans or black-eyed peas, rinsed and drained
1 pound boneless, skinless chicken breast
salt and pepper
1/4 cup sliced sundried tomatoes, not packed in oil
2 tsp EACH dried parsley, thyme and basil
3 large carrots, peeled and cut into chunks
one medium onion, cut into chunks
4 cloves garlic, pressed
2 Tbsp olive oil
1 2/3 cup chicken stock

Place half the canned beans on bottom of crockpot and top with chicken. Season with salt and pepper, and add chicken stock.

In a small skillet, saute vegetables and spices in oil until tender. Add to chicken and top with the rest of the beans. Cover and cook on low 4-6 hours or until chicken is cooked through.

Tips and Tricks
I used frozen black eyed peas. Brown the chicken if you wish.
Make It Healthier
Omit salt.
How Kids Can Help
Older kids can open the beans. Younger kids can dump spices.

1 comment:

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