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Easy Cassoulet

beans & legumes, main dishes, soups & stews, chicken, crockpot

8 ounces skinless boneless chicken thighs
2 medium carrots
--cut into 1/2-inch pieces
1 medium red or green sweet pepper
--cut into 1/2-inch pieces
1 cup chopped onion
3 cloves garlic; minced
30 ounces white kidney beans
--or great northern beans
--rinsed and drained
14 1/2 ounces italian-style stewed tomatoes
8 ounces fully cooked smoked turkey sausage
--halved lengthwise and
--cut into 1/2-inch slices
1 1/2 cup chicken broth
1/2 cup dry white wine
--or chicken broth
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme; crushed
1/4 teaspoon ground red pepper
1 bay leaf

Rinse chicken; pat dry. Cut chicken into 1-inch pieces. Place carrots, sweet pepper, onion, garlic, beans, undrained tomatoes, chicken, and sausage in a 3 1/2, 4-, or 5-quart crockery cooker.

Combine chicken broth, wine or chicken broth, parsley, thyme, red pepper, and bay leaf in a bowl. Add to crockery cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf.

Makes 6 servings.

Nutrition facts per serving: 259 cal., 7 g total fat (2 g sat. fat), 44 mg cholesterol, 974 mg sodium, 31 g carbohydrate., 8 g dietary fiber, 22 g pro. Daily Value: 71% vitamin. A, 52% vitamin. C, 21% iron.

Food exchanges: 1 1/2 vegetable, 1 1/2 bread, 2 meat, 1/2 fat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00

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