Slow Cooker French Chicken Cassoulet

- (1) 15oz can (425 gr) Navy beans
- (4) 6 oz Chicken Breasts - boneless, skinless
- 1/4 tsp Sea Salt
- 1/2 tsp fresh ground black pepper
- 2 T Extra Virgin Olive Oil
- 1 2/3 c Chicken Broth
- 1 medium onion - peeled and chopped
- 4 medium celery stalked - trimmed and chopped
- 4 garlic cloves - passed through garlic press
- 1/4 c (12 tsp) Sundried tomatoes - NOT packed in oil!
- 3 large carrots - peeled and cut into chunks
- 1/4 c fresh basil - chopped fine
- 1 tsp thyme
- 2 T fresh parsley - minced

6 servings - 4 oz chicken per serving
Cook on low heat in slow cooker for 4-5 hours

1) Spread 1/2 of beans in bottom of slow cooker.

2) Season poultry with pepper and sea salt. Heat olive oil over MED heat in skillet. Brown poultry on both sides for about 5 min. per side.

3) Place browned chicken on top of beans in slow cooker.

4) Top with remaining beans and chicken stock.

5) Saute onions, celery, garlic, sundried tomatoes, caroots and herbs using the same skillet.

6) Spread this mixture over ingredients in slow cooker.

7) Cover and put on slow heat for 4-5 hours.

Number of Servings: 6

Recipe submitted by SparkPeople user DIANEEVE.