Slow Cooker Chicken & Sausage Cassoulet

6-8 boneless, skinless chicken thighs (about 1.5 – 2#)
Salt and pepper
1 pound smoked polish sausage, cut into 1” pieces
1 large onion, coarsely diced
3-4 garlic cloves, minced
1 Tablespoon flour
1 (14.5 oz.) can diced tomatoes
¾ cup chicken broth
¼ teaspoons freshly ground black pepper
1/8 teaspoon thyme
2 (15 oz.) cans cannellini beans, drained (large white beans)

Season both sides of the chicken with salt and pepper and place the thighs in a non-stick pan. Brown the chicken over medium heat about 3-4 minutes per side or until nicely browned. Place the browned chicken in a slow cooker. Return the same pan to the burner and add the polish sausage. Brown the sausage about 1-2 minutes per side. Transfer the browned sausage to the slow cooker as well, discarding any excess grease from the pan. Add the onions and garlic, sautéing 1-2 minutes on medium-low or until softened. Add the flour and stir well. Drain the liquid from the diced tomatoes into the pan with the onions and stir well. Continue to cook for 1-2 minutes until liquid is absorbed or reduced. Add the diced tomatoes, broth and seasonings. Continue to cook for 3-4 minutes. Pour this tomato mixture over the chicken and sausage in the slow cooker along with the drained cannellini beans and stir. Cook on low for 6-8 hours.

Number of Servings: 7

Recipe submitted by SparkPeople user THERESEADDY.