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:

Guillaume said...

Hi -
My company sells the clay bakeware required to cook the cassoulet ("the French way"); they are hand-made in France and we are the only distributor in the USA.

We have an affiliate program and this page on your blog would be perfect to place a banner or a text link for these clay bakeware. The program is free to join and we pay a 20% commission on sales.

Please visit our online store at http://www.claybourg.com and our presentation website at http://www.clay-cookware.net for more info and do not hesitate to contact us.

Kind regards -