Chicken and Sausage Cassoulet

1 Serving crock pot recipe This recipe takes a little more time than most other crock pot recipes, but its worth the time, and a wonderful meal for company with a crusty loaf of bread.

Ingredients

  • 1 1/4 cups dry navy beans

  • 1/2 pound bulk pork sausage

  • 2 to 3 pounds whole chickens cut up

  • 1/2 cup carrots finely chopped

  • 1/2 cup celery chopped

  • 1/2 cup onions chopped

  • 1 1/2 cups tomato juice

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons bouillon beef flavored

  • 1 teaspoon salt

  • 1/2 teaspoon basil crushed

  • 1/2 teaspoon oregano crushed

  • 1/2 teaspoon paprika

Directions

  • In Advance: Cook navy beans for 1 1/2 hours.

  • Pour beans and liquid in bowl.

  • Refrigerate over night.

  • Shape sausage into 18 balls; brown in skillet.

  • Remove meatballs; reserve drippings.

  • Cover meatballs; refrigerate over night.

  • Sprinkle chicken with salt and pepper;

  • brown in drippings.

  • Remove chicken.

  • Cover and refrigerate over night.

  • Before serving:

  • In crock pot, place chicken, meatballs, carrot, celery

  • and onion.

  • Drain beans;

  • mix with remaining ingredients.

  • Pour over meat.

  • Cover and cook on low 8 hours.

  • Remove chicken and meatballs.

  • Mash bean mixture slightly.

Category: Poultry