This isn’t authentic cassoulet by any means, however, I generally don’t have a duck laying around in my fridge. This does the trick for us and is very tasty and easy.
For more slow cooking fun, head on over to Sandra’s blog.
- 8 oz. kielbasa, halved lenghtwise and cut into ½-inch pieces (be sure GFCF, nitrate free prefered)
- ½ to 1 tablespoons olive oil
- 20 oz pkg boneless, skinless chicken thighs, cut into 1-inch chunks
- 1½ cups baby carrots, or enough carrots to equal, cut into ½-inch chunks
- 1 green or red pepper, cut into ½-inch pieces
- 1 cup chopped onion
- 3 garlic cloves, minced
- 2 (15-oz.) cans Cannellini beans, drained & rinsed
- 1 can (14.5 oz) Italian style tomatoes
- 1-1/2 cups chicken broth
- ½ cup dry white wine
- ¾ teaspoon dried thyme
- ¼ t allspice
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground red pepper
- 2 tablespoons snipped fresh parsley
- 2 cups fresh packed spinach, chopped
- Heat the oil in a large skillet; add the sausage pieces and sauté 1-2 minutes, just to release a little of the fat.
- Add the chicken and sauté another 1-2 minutes until lightly colored. Chicken into the slow cooker.
- Add the carrots, peppers, onions and garlic to the pan, pour in ½ cup of the chicken broth and cook for 2 minutes, scraping the bottom. Remove from the heat and put into slow cooker with chicken and sausage. Stir in the beans and undrained tomatoes.
- In a separate bowl combine the rest of the chicken broth, white wine, thyme and red pepper. Pour into the slow cooker.
- Cover and cook on low for 7 to 8 hours or on high 3-1/2 to 4 hours.
- Just before serving, stir in fresh parsley and spinach.
- Serve with some crusty gluten free bread and a green salad.
Slow Cooker Thursday: Cassoulet
Thursday, May 3, 2007