Chicken & sausage cassoulet
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Navy beans; 15 oz. |
| 2 | cups | Tomato juice |
| 2 | cups | Carrots, cut into 1/2\" pieces, about 4 medium |
| 1 | cup | Celery; chopped 1/2\" pieces |
| 1 | cup | Onion; chopped |
| 2 | Garlic cloves; minced | |
| 2 | Bay leaves | |
| 2 | teaspoons | Chicken bouillon; granules |
| 1 | teaspoon | Basil; dry & crushed |
| 1 | teaspoon | Oregano, dry & crushed |
| 8 | Chicken drumsticks; skinned and frozen | |
| 8 | ounces | Smoked turkey sausage link |
Directions
In crockpot, combine undrained beans, tomato juice, carrots, celery, onion, garlic, bay leaves, bouillon, basil, and oregano. Place froze chicken atop bean mixture. Cut sausage in half lengthwise and slice.
Place atop chicken. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. Remove bay leaves.