Easy Cassoulet

Photo: flickr user Fuzzy Gerdes

Ingredients

8 ounces skinless boneless chicken thighs

2 mediums 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

ounce italian-style stewed tomatoes

8 ounces fully cooked smoked turkey sausage

halved lengthwise and

cut into 1/2-inch slices

cup chicken broth

cup dry white wine

or chicken broth

1 tablespoon snipped fresh parsley

1 teaspoon dried thyme crushed

teaspoon ground red pepper

1 bay leaf

Preparation

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.