- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 255.3
- Total Fat: 5.6 g
- Cholesterol: 57.6 mg
- Sodium: 948.8 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 8.3 g
- Protein: 22.0 g
Chicken Cassoulet - crock potSubmitted by: KOOLCHIK
IntroductionThis is made in the crock pot and makes 8 servings. This is made in the crock pot and makes 8 servings.
1 Tbsp EVOO (Extra virgin oive oil)
2 onions - finely chopped
1 + 1/2 small (450g) bags baby carrots (chopped itf desired)
4 stalks celery chopped
4 cloves garlic minced
2tsp dried rosemary or rosemary herb mix
1 tsp salt
1 tsp black pepper
1 can (28oz) diced tomato
11 c (fat free) chicken stock (or vegetable stock)
2 can (14-19oz each) white kideny beans drained and rinsed
2 bay leafs
2 LB (approx 8) chicken thigh skinless (I debone ours)
8 portabella mushrooms chopped into large wedges
In a skillet heat oil, over med heat, add onions, carrotes and celery, until softened (7 mins) add garlic, rosemary, salt and pepper, cook stirring for 1 min). Add tomatoes with juice, chicken stock, beans and bayleaf and bring to boil. Remove from heat.
Spoon half of the above mixture Into a large (min. 6 quart) stone crockpot/slowcooker. Lay chicken over top. Arrange Mushrooms over chicken, spoon remainder of bean mixture over top.
Cover and cook Low 6 hr or High 3 hr until juices run clear when chicken is pierced. , Stir in dill, cover and cook on high for 15 min until flavours meld.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KOOLCHIK.