Chicken Cassoulet

Photo: flickr user Robot B

Ingredients

cup dry navy beans

pound chicken pieces with skin removed

cup reduced-sodium tomato juice

cup chopped celery

cup sliced carrots

cup chopped onion

1 garlic clove minced

1 bay leaf

1 teaspoon instant beef bouillon granules

teaspoon dried basil crushed

teaspoon dried oregano crushed

teaspoon dried sage crushed

teaspoon paprika

Preparation

Rinse beans. In medium saucepan, mix beans and 2 cups water. Bring to boiling. Boil uncovered for 10 minutes Drain. Add 2 cups more water. Return to boiling. Reduce heat, cover, simmer about 1 1/2 hours until beans are tender. Drain. Cover and chill.

In electric slow cooker, combine beans, chicken pieces, tomato juice, celery, carrots, onion, garlic, bay leaf, bouillon, basil, oregano, sage and paprika. Cover. Cook on LOW heat 8 to 10 hours. Remove and discard bay leaf.

This recipe yields 4 servings.