Chicken Cassoulet - crock pot

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Nutritional Info
  • 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

View full nutritional breakdown of Chicken Cassoulet - crock pot calories by ingredient
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This is made in the crock pot and makes 8 servings. This is made in the crock pot and makes 8 servings.
Number of Servings: 8


    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


(this step may be done ahead of time, covered and refridgeratedfor upn to 2 days).

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.

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