Slow cooker Chicken Cassoulet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp EVOO (Extra virgin olive oil)1 medium onion - peeled and finely chopped3 large carrots peeled and cut into chunks4 stalks celery trimmed and chopped4 cloves garlic passed through a garlic press1/4 cup of sun-dried tomatoes (not the ones found packed in oil)1 tsp sea salt1 tsp black pepper1 2/3 Cup chicken stock-low sodium 1 can 1 (15 oz each) navy beans, pinto beans or black eye peas, rinsed and well drained 1/4 cup of fresh basil, chopped fine 1 tsp thyme 2 Tbsp minced parsley 4 boneless skinless chicken breasts or 1 small skinless boneless turkey breast cut into 4 large pieces
Preperation:
1. Peel and slice the onion.
2. Peel and cut the carrots
3. press the garlic
4. trim and cut the celery
5. Rinse and drain the beans of your choice
Cooking:
1. Spread half of beans in the bottom of your slow cooker
2. Season poultry with pepper and sea salt.. Heat EVO over medium heat in a skillet. Brown the poultry on both sides in the skillet for about 5 minutes each side.
3. Place the browned poultry on top of the beans in the slow cooker. Top with the remaining beans and the chicken stock. (you can sub with water)
4. In the same skillet, saute onions, carrots, garlic, sun dried tomatoes, celery and herbs. Stirring occasionally.
5. Spread the mixture over the ingredients in the slow cooker.
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Cover and cook Low 6 hr (or High 3 hr) until juices run clear when chicken is pierced.
Makes 6 servings.
Tip: Serve with Ezekiel bread
**remember the EVOO & sun dried tomatoes are not included in the calorie count. At the time, I did not have any EVOO on hand, so I used a cooking spray. If you use the sun dried tomatoes and EVOO, the nutritional value will be altered
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These additional ingredients would be reflected per serving by
261 calories, protein 24g, carbs 24g, Dietary fiber 6g, fat 6g, and sodium 553mg
Number of Servings: 6
Recipe submitted by SparkPeople user DAKOTANMISTY.
1. Peel and slice the onion.
2. Peel and cut the carrots
3. press the garlic
4. trim and cut the celery
5. Rinse and drain the beans of your choice
Cooking:
1. Spread half of beans in the bottom of your slow cooker
2. Season poultry with pepper and sea salt.. Heat EVO over medium heat in a skillet. Brown the poultry on both sides in the skillet for about 5 minutes each side.
3. Place the browned poultry on top of the beans in the slow cooker. Top with the remaining beans and the chicken stock. (you can sub with water)
4. In the same skillet, saute onions, carrots, garlic, sun dried tomatoes, celery and herbs. Stirring occasionally.
5. Spread the mixture over the ingredients in the slow cooker.
-----------------------
Cover and cook Low 6 hr (or High 3 hr) until juices run clear when chicken is pierced.
Makes 6 servings.
Tip: Serve with Ezekiel bread
**remember the EVOO & sun dried tomatoes are not included in the calorie count. At the time, I did not have any EVOO on hand, so I used a cooking spray. If you use the sun dried tomatoes and EVOO, the nutritional value will be altered
------------
These additional ingredients would be reflected per serving by
261 calories, protein 24g, carbs 24g, Dietary fiber 6g, fat 6g, and sodium 553mg
Number of Servings: 6
Recipe submitted by SparkPeople user DAKOTANMISTY.
Nutritional Info Amount Per Serving
- Calories: 236.4
- Total Fat: 6.8 g
- Cholesterol: 60.0 mg
- Sodium: 560.5 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 6.0 g
- Protein: 22.2 g
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